Kamil Perry
Although Brie is traditionally made from cow's milk, French cheesemakers also produce goat's milk Brie. This variety is not from the Brie region of France, but from the Rhône-Alpes and Poitou-Charentes regions. Goat's milk Brie has a bloomy rind, which is brighter white than the cream colour of cow's milk Brie. The flavour is slightly tangy, with an earthy taste reminiscent of mushrooms, and a creamy texture.
| Characteristics | Values |
|---|---|
| Region | Brie region near Paris, France |
| Type of Cheese | Soft-ripened, creamy, buttery, with a bloomy rind |
| Milk | Cow's milk, goat's milk |
| Colour | Creamy-white interior and white rind |
| Shape | Round disk |
| Taste | Rich, buttery, fruity, earthy |
| Texture | Soft, creamy, runny |
| Storage | Refrigerate in original packaging |
| Temperature | Allow an hour to come to room temperature for best taste |
| Storage Time | Up to two weeks |
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What You'll Learn
Goat's milk brie is made in the Rhône-Alpes and Poitou-Charentes regions of France
Goat's milk brie is made using the same methods as cow's milk brie. Rennet and enzymes are added to the milk, which is then heated to form curds. These are packed into moulds, and any excess whey is drained off. Yeast is added to feed the Penicillium candidum mould responsible for the rind. The rind of a well-made brie should enhance the experience of the cheese, so it is usually eaten. It is sweet and soft, complementing the cheese well.
Goat's milk brie is often more expensive than cow's milk brie. The smaller fat globules in goat's milk keep the cream incorporated, whereas in cow's milk, the cream rises to the top. This makes goat's milk easier to digest and can be enjoyed by people who cannot tolerate cheese made from cow's milk. Goat's milk contains slightly less protein, fat, and calories than cow's milk, but it has more vitamin A, vitamin B1, and riboflavin.
French goat's milk brie is not available in the US because it is made with unpasteurised milk, which must age for at least 60 days under United States law. A pasteurised version is available, but it tastes different from the unpasteurised version.
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Brie is traditionally made from cow's milk
Brie is a soft, creamy, buttery French cheese with a mild flavour. It is traditionally made from cow's milk, but some varieties use goat's milk. Brie is named after the French region from which it originated, which roughly corresponds to the modern département of Seine-et-Marne, a few kilometres outside Paris.
Brie is a soft-ripened cheese with a creamy-white interior and a white, edible rind. The rind is a natural mould growth, usually a form of penicillin called Penicillium candidum. The mould is sprayed on early in the production process and contributes to the overall flavour of the cheese, significantly altering its texture. The cheese is high in fat and rich in calcium, with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
The process of making brie is long and involved, requiring skill and expertise. It begins with heating fresh cow's milk, combined with a starter culture and rennet. This mixture causes the milk to thicken, and as curds form, they are cut, drained, and placed into moulds. The curds are then left to set, and the cheese is salted and sprayed with a ‘good’ mould before being removed from the moulds and placed in a controlled environment to age. During the ageing process, the cheese develops its characteristic bloomy rind and a creamy and luxurious texture, while its flavours intensify.
There are two types of brie that are officially certified by the French government: brie de Meaux and brie de Melun. Both of these, according to the DOP regulations, must be made from unpasteurised cow's milk from the Brie region of France. However, many French cheesemakers use goat's milk to produce brie, and some Canadian and American producers do too. Goat's milk contains slightly less protein, fat, and calories than cow's milk, with significantly more vitamin A, vitamin B1, and riboflavin.
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Brie has a creamy texture and a strong aroma
While there is no such thing as "goat Brie", as the cheese is traditionally made from unpasteurised cow's milk in the Brie region near Paris, some French cheesemakers use goat's milk to produce brie. These goat's milk bries tend to be made in the Rhône-Alpes and Poitou-Charentes regions, rather than the Brie region.
Goat's milk brie has a creamy texture and a strong aroma. It is often described as having a slightly tangy, earthy flavour, with a bright white paste and edible rind. The rind is remarkably thin, and the paste inside is like cream. The flavour is sweet and delicate, with only a slight citrus tang that hints at the cheese's goaty origin. The aroma has been described as yeasty, like wet hay.
The smaller fat globules in goat's milk keep the cream incorporated, rather than rising to the top as it does with cow's milk. This gives goat's milk brie its characteristic texture. Goat's milk also contains slightly less protein, fat, and calories than cow's milk, with more vitamin A, vitamin B1, and riboflavin.
Goat's milk brie is usually more expensive than cow's milk brie. It is also generally milder and less aromatic than cow's milk brie.
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Goat's milk brie has a tangy, earthy flavour
While brie is traditionally made from cow's milk, French cheesemakers also use goat's milk to produce brie. Goat's milk brie has a tangy, earthy flavour, a bright white paste, and an edible rind. The rind and interior of goat's milk brie are a brighter white than the cream colour of cow's milk brie. This is because goats convert carotene in grass and hay into colourless vitamin A, whereas cows do not, giving their milk a yellowish colour.
Goat's milk brie is produced in the Rhône-Alpes and Poitou-Charentes regions of France, rather than the Brie region near Paris, where traditional brie is made. The Rhône cheese is made with pasteurized goat's milk, which softens the classic goat cheese flavour. The cheese has a blue-grey ash-covered pyramid shape and is certified AOC (Appellation d’origine contrôlée), a distinction only awarded to 14 French goat cheeses.
Goat's milk brie is also made in the United States and Canada. The Vermont Creamery produces a goat's milk brie with a remarkably thin rind, a creamy texture, and a sweet and delicate flavour with a slight citrus tang.
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Goat's milk brie is more expensive than cow's milk brie
Additionally, goats are smaller animals that produce about 10% of the total milk output of cows. Goats are also more challenging to raise for milk, as they are more labour-intensive and require a pasture or grass-fed diet, which can be more expensive than the grain-heavy diet typically fed to cows. Furthermore, goats can be more aggressive when being milked, leading to potential injuries for farmers.
The demand for goat's milk cheese has been increasing as consumers explore alternatives to cow's milk, and goat cheese is often viewed as a specialty or artisanal product. Cow dairies also receive substantial funding, subsidies, and marketing support from government and industry associations, which can drive down the price of cow's milk and cow's milk products.
The distinct characteristics of goat's milk brie also contribute to its higher price. Goat's milk brie has a brighter white colour due to the goat's liver filtering out beta carotene, resulting in a whiter cheese than cow's milk brie. Goat's milk brie also has a unique flavour profile, often described as tangier, earthier, and richer, with a creamy texture.
The process of making goat's milk brie is similar to that of cow's milk brie, involving the addition of rennet and enzymes, moulding, and the growth of the Penicillium candidum mold for the rind. However, the limited supply and higher demand for goat's milk, along with the unique characteristics of the cheese, result in a higher price point for goat's milk brie compared to its cow's milk counterpart.
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Frequently asked questions
Yes, goat's milk brie exists. However, it is not produced in the Brie region of France, where traditional brie is made from unpasteurized cow's milk. Instead, goat's milk brie is made in the Rhône-Alpes and Poitou-Charentes regions of France.
Goat's milk brie has a tangy, earthy flavor with a hint of citrus. It is milder and less aromatic than cow's milk brie. It also has a brighter white color than cow's milk brie.
Goat's milk brie is available in the United States, although it may be marketed as "goat brie-esque" rather than simply "brie." It can be found at Aldi and Vermont Creamery.
