Andy Montoya
Goat cheese is believed to have originated around 7,000 BC when humans first domesticated goats. The process of making goat cheese began when goat milk was carried in pouches made from animal stomachs, causing the milk to partially solidify and form a new flavour. Goat cheese has since become a staple in countries like France, Japan, the Philippines, Tibet, Armenia, Jordan, Syria, Palestine, and several others.
| Characteristics | Values |
|---|---|
| Date invented | Goat cheese was likely invented around 7,000 BC, with the first cheeses dating back to 5,000 BC. |
| Location invented | Goat cheese was likely first made in the Zagros Mountains, in modern-day Turkey and Iran. |
| Ancient producers | The ancient Egyptians, Moors, and nomadic herders are all associated with early goat cheese production. |
| Modern producers | France is considered the greatest producer of goat cheese today, with over 120 varieties. Other notable producers include Japan, the Philippines, Armenia, Palestine, Jordan, Syria, and the United States. |
| Common names | Chèvre, queso fresco, feta, paneer, ricotta, mozzarella, and queso blanco. |
| Flavour notes | Tangy, chalky, hazelnutty, walnutty, grassy, herby, and "goaty". |
| Texture | Creamy, spreadable, and gets firmer with age. |
| Colour | Pure white, unlike cow's or sheep's milk cheese. |
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What You'll Learn
- Goat cheese is believed to be humanity's first cheese, with the first goats being domesticated 10,000 years ago
- The Moors brought goats to the Loire Valley in the 8th century, where French goat cheeses, or chèvres, were first made
- Goat cheese is a relative newcomer to the United States, with Laura Chenel introducing the idea of high-quality, domestic goat cheese in 1979
- Goat's milk has a much higher concentration of fatty acids, but less milk protein, than cow's milk
- France is arguably the greatest goat's cheese-producing nation, with a wide and varied range
Goat cheese is believed to be humanity's first cheese, with the first goats being domesticated 10,000 years ago
Goat cheese is believed to be humanity's first cheese, with the domestication of the first goats occurring around 10,000 years ago in the Zagros Mountains, in what is now Turkey and Iran. Goats were one of the earliest animals to be domesticated by humans, as they were easier to manage than cattle and could thrive on rough land. Archaeological evidence suggests that hunter-gatherers followed goats up the mountains, likely using their milk for cheese-making.
Goat's milk has a higher concentration of fatty acids, particularly caproic, caprylic, and capric acid, which gives goat cheese its distinctive tangy flavor. It also has lower milk protein, resulting in a smoother, creamier texture. This makes goat's milk ideal for soft cheeses like brie and semi-soft cheeses like Gouda. Additionally, goat's milk is easier to digest due to its lower lactose content, making it a suitable option for those with lactose intolerance.
Goat cheese has a long history, dating back to ancient civilizations. In ancient Egypt, only priests knew the secret formula for making goat cheese, and it was even discovered in the tomb of an Egyptian dignitary, aged 3,000 years. The Moors, nomadic livestock herders from North Africa, brought goats to the Loire Valley in the 8th century, where French goat cheeses, known as "chèvre," became popular. The Poitou region, in particular, became renowned for its Le Chabis and Chabichou cheeses.
Today, goat cheese is produced all over the world, with France being a leading manufacturer of goat milk cheeses. There are now over 120 different types of goat cheeses, showcasing a range of shapes, flavors, and textures. From young and fresh to aged and fruity, goat's milk cheeses offer a diverse sensory experience.
Goat cheese-making is a complex process that involves multiple steps. The milk is first filtered to remove impurities, and then a curdling agent like rennet or bacteria is added to initiate coagulation. The curds are then separated from the whey (liquid part of the milk) and molded, dried, flavored, and cured. The specific techniques and variations in this process contribute to the unique characteristics of each goat cheese variety.
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The Moors brought goats to the Loire Valley in the 8th century, where French goat cheeses, or chèvres, were first made
Goat cheese, or "chèvre" in French, has a long and global history. The first cheeses are thought to have been made around 7,000 BC, when humans transitioned from hunting to livestock rearing, with goats being among the first domesticated animals. Goat milk was carried in pouches made from animal stomachs, and the milk solidified inside these goatskins, creating a new flavour.
In the 8th century, the Moors (nomadic livestock herders from North Africa) brought goats to the Loire Valley in France, where French goat cheeses, or chèvres, were first made. The Poitou region subsequently became famous for its Le Chabis and Chabichou cheeses. The word "chèvre" simply means "goat" in French, and has been used by farmers for centuries to refer to goat's cheese.
Goat's milk has a much higher concentration of fatty acids, including caproic, caprylic, and capric acid, which gives goat cheese its signature tangy flavour. Goat's milk also has less milk protein, resulting in a smoother, creamier texture. This lower amount of milk protein means that goat cheese cannot stretch like mozzarella, and even aged goat cheese never becomes as hard as a cow's milk cheese like Parmesan Reggiano.
Goat cheese is considered a delicacy in many parts of the world, with France being a major producer of goat's milk cheeses. There are now over 120 different types of goat cheese, showcasing the versatility of goat's milk in cheesemaking.
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Goat cheese is a relative newcomer to the United States, with Laura Chenel introducing the idea of high-quality, domestic goat cheese in 1979
Goat cheese has a long history, with the first cheeses made as far back as 7,000 BC when hunters turned to livestock rearing. Goats were one of the first domesticated animals, and the milk was carried in containers made from the stomachs of certain animals. The milk would partially solidify, creating a new flavour. In ancient Egypt, only priests knew the formula for making goat cheese, and one such cheese was discovered in the tomb of an Egyptian dignitary, aged 3,000 years. In the 8th century AD, the Moors brought goats to the Loire Valley, and French goat cheeses, or chèvres, were first made.
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Goat's milk has a much higher concentration of fatty acids, but less milk protein, than cow's milk
Goat cheese, or chèvre in French, has been consumed for thousands of years. It is believed that goats were among the first animals to be domesticated by humans for milk production, and the first goat cheese is thought to have been made around 7,000 B.C. when hunters turned to livestock rearing. Goat's milk has a much higher concentration of fatty acids, particularly medium-chain fatty acids like caproic, capric, and caprylic acid, than cow's milk. These fatty acids contribute to the characteristic tangy or "goaty" flavour of goat cheese and make it more easily digestible due to their lower lactose content. Additionally, goat's milk contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which promote a healthy metabolism.
The higher concentration of fatty acids in goat's milk gives goat cheese a distinctively tangy flavour, while the lower amount of milk protein results in a smoother, creamier texture. Unlike cow's milk cheese, which can become stretchy like mozzarella, goat cheese does not have the same stretch due to its lower protein content. Aged goat cheeses, such as Spanish Garrotxa, still maintain a creamier texture compared to aged cow's milk cheeses like Parmesan Reggiano. The ageing process mellows the tangy flavour, making aged goat cheeses a good option for those who find the "goaty" flavour off-putting.
Goat's milk is also used in a variety of cheeses worldwide, from soft cheeses like French brie and Tibetan Shosha to semi-soft cheeses like Gouda. It is worth noting that goat's milk cheeses tend to remain white even when aged, unlike cow's milk cheeses, which take on a buttery yellow hue. This is because goat's milk is not tinted by beta carotene, resulting in the snowy white colour of aged goat cheeses.
While goat cheese has a long history in the Middle East, Europe, and Asia, it is a relatively recent addition to American cuisine. In the 1970s and 1980s, pioneers like Laura Chenel and Mary Keehn introduced high-quality domestic goat cheese to the United States, using techniques learned in France. Today, goat's milk is used to create cheese on small artisanal farms and in mass production, offering a wide range of flavours and textures for cheese enthusiasts worldwide.
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France is arguably the greatest goat's cheese-producing nation, with a wide and varied range
France is arguably the greatest goat cheese-producing nation, with a wide and varied range. Goat cheese, or "chèvre" in French, has a long history in the country, dating back to the 8th century when the Moors brought goats to the Loire Valley. Today, France boasts over 120 different types of goat cheeses, ranging from soft and mould-ripened to aged and fruity varieties.
French goat cheeses are renowned for their distinct tang and creamy, spreadable texture that becomes firmer with age. The country's expertise in goat cheese production is recognised worldwide, with 14 French goat cheeses earning the prestigious European Protected Designation of Origin (PDO) label. These include Sainte-Maure de Touraine, Chabichou du Poitou, Pouligny-Saint-Pierre, Selles-sur-Cher, Picodon de la Drôme, and Crottin de Chavignol.
The Poitou region, in particular, is famous for its Le Chabis and Chabichou cheeses, which were introduced by the Moors who settled there. The French word for cheese, "fromage", also has its origins in the Latin word "forma", which referred to the strainers used to curdle milk in the 12th century.
French goat cheeses come in various shapes and sizes, from little buttons and long cylinders to truncated pyramids. The spring season is especially associated with the arrival of goat's cheeses, as goats naturally give birth and produce milk during this time. While some producers have managed to get goats to produce milk year-round, goat cheeses are still considered more seasonal.
The versatility of goat's milk in cheesemaking is another notable aspect of France's goat cheese culture. Soft cheeses like Brie and semi-soft cheeses like Gouda can benefit from the creaminess of goat's milk. Additionally, goat's milk is known for its higher concentration of fatty acids, contributing to the tangy flavour of goat cheese and making it easier to digest, even for those with lactose intolerance.
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Frequently asked questions
Goat cheese may have been humanity's first cheese, with goats believed to be among the earliest animals to be domesticated around 10,000 years ago in the Zagros Mountains, in modern-day Turkey and Iran.
Chèvre, which simply means "goat" in French.
French goat cheeses include Sainte-Maure de Touraine, Chabichou du Poitou, Pouligny-Saint-Pierre, Selles-sur-Cher, Picodon de la Drôme, and Crotin.
Some popular goat cheeses from outside of France include Yagi from Japan, Kesong puti from the Philippines, Darfyieh from the Middle East, and Djamid or Jameed from Jordan and Syria.
Goat cheese is known for its tangy, "goaty" flavor, which comes from the higher concentration of fatty acids in goat's milk. It also has a smoother, creamier texture compared to cow's milk cheese due to the lower amount of milk protein.
