Frederic Melton
Goat cheese, also known as chèvre, is a versatile cheese made from goat's milk. It is produced in many countries and comes in a variety of textures and flavours, from crumbly to creamy, and tangy to earthy. Fresh goat cheese is the most popular type sold in the US and is often found in grocery stores. Chèvre is a French term meaning goat, and it refers to fresh, rindless logs of goat cheese. Goat's milk is also used to make butter and other cultured dairy products.
| Characteristics | Values |
|---|---|
| Other names | Chèvre, chevre, goat's milk cheese |
| Texture | Creamy, crumbly, spreadable, hard, semi-hard, soft, pressed, smushable, pliant, flaky, moist, gooey, fluffy, sticky, silky, cakey, wobbly, pungent |
| Flavor | Tangy, earthy, nutty, buttery, rich, fruity, sharp, salty, citrusy, grassy, mushroom, creamy, clean, bright, sour, lemony, milky, balanced, animal, winey, moldy, buttery, sweet |
| Color | White, Yellow, Brown |
| Type | Fresh, aged, unaged, unripened, pasteurized, blue, brined, smoked, washed, soft-ripened, acid-set |
| Region | France, Japan, Norway, Spain, Mexico, Armenia, Philippines, Middle East, Palestine, Jordan, Syria, Lebanon, Egypt, Israel, Turkey, US |
| Health benefits | Contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, lipids, calcium, vitamins A and K, phosphorus, thiamin, niacin, lower lactose, promotes intestinal bacteria, aids weight loss |
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What You'll Learn
- Goat cheese is made from goat milk, the milk of domestic goats
- Goat cheese is known as Chèvre, a French term meaning goat
- Goat cheese is versatile and comes in many flavours and textures
- Goat cheese is the lowest in natural fat content compared to other animal milk cheeses
- Goat cheese is widely available in grocery stores and specialty cheese shops
Goat cheese is made from goat milk, the milk of domestic goats
Goat cheese, also known as chèvre (the French word for "goat"), is indeed made from goat milk, or the milk of domestic goats. Goat's milk can be made into almost any kind of cheese, from soft and spreadable to hard and aged. The process of making goat cheese is similar to that of other cheeses. The milk is first filtered to remove impurities, then a curdling agent is added, such as rennet or starter bacteria, which affect the curd size and the cheese's consistency. The curds are then separated from the whey (the uncurdled liquid part of the milk), molded, dried, flavoured, and cured.
The distinct character of goat cheese comes from capric acid, which is derived from the Latin word "capra" meaning goat. This fatty acid gives goat cheese its flavourful tang and also promotes the development of good intestinal bacteria in humans. Goat cheese is also known for its relatively low lactose content, making it a good choice for those with lactose intolerance.
Fresh goat cheese, the most popular type sold in the US, is often soft and spreadable, with a creamy texture and tangy flavour. It is usually white in colour, although it can also be coated with herbs or wrapped in grape leaves. Aged goat cheese, on the other hand, can develop a more complex flavour profile, ranging from nutty and earthy to rich and buttery. It is often covered in an edible ash to prevent it from drying out and to keep its surface clean.
Goat cheese is incredibly versatile and can be used in a variety of dishes, from creamy pastas to cheesecakes, and pairs well with drinks like white wine, beer, and cocktails. It is widely available in grocery stores and specialty cheese shops, with local varieties worth seeking out at farmers' markets.
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Goat cheese is known as Chèvre, a French term meaning goat
Goat cheese, or "goat's cheese", is a versatile cheese with a wide range of flavours and textures. It can be crumbly, creamy, young, mature, mild, tangy, soft, or hard. Goat cheese is also a healthier option, as it contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, and helps maintain a healthy metabolism. It is also a good choice for people with lactose intolerance due to its relatively low lactose content.
Goat cheese is known as "chèvre", which is a French term meaning "goat". The term can refer to any type of cheese made from goat's milk, including aged cheese. Chèvre is also a term used to refer to traditional French goat's cheese, which comes in many different flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves.
The distinctive character of goat cheese comes from capric acid, which takes its name from the Latin word "capra", meaning "goat". This fatty acid gives goat cheese its tangy flavour and promotes the development of good intestinal bacteria in humans. It is also sold as a health food product.
Fresh goat cheese, the most popular type sold in the US, is often called chèvre. It has a soft, spreadable texture and a tangy, creamy, and slightly citrusy flavour. It can be used in a variety of dishes, from creamy pastas to cheesecakes, adding a unique richness to the dish.
Aged goat cheese, on the other hand, has a more complex flavour profile. It can range from nutty and earthy to rich and buttery, and is often perceived as milder than fresh chèvre due to the lack of acidity. Aged goat cheese is also pressed hard for a minimum of 10 days, resulting in a harder texture as the moisture dries out.
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Goat cheese is versatile and comes in many flavours and textures
Goat cheese is a versatile cheese with a wide range of flavours and textures. It is made from goat's milk, which can be used to make almost any kind of cheese. The flavour and texture of the cheese depend on the type of starter, the time or pressure of the draining, and the temperature and duration of the curing process.
Goat cheese can be crumbly, creamy, or spreadable, with a wide range of flavours from tangy and earthy to mild and delicate. Fresh goat cheese, the most popular type sold in the US, often has a tangy, creamy, and slightly citrusy flavour. It can also have more complex grassy notes or subdued flavours depending on the time of year.
Aged goat cheese, on the other hand, develops a more complex flavour profile over time, ranging from nutty and earthy to rich and buttery. It often lacks the acidity of fresh goat cheese, so some people perceive it as milder. The texture of aged goat cheese can vary from firm to crumbly, while the flavours become creamier with hints of hazelnut and dried herbs.
Goat cheese can also be used to make blue cheese, which has a clean and sharp aroma with hints of earthy mushrooms. The texture of blue goat cheese is smooth and creamy. Another popular type of goat cheese is crumbled, which falls under the "fresh" umbrella.
Goat cheese is also known as Chèvre, the French term for "goat". Chèvre is a versatile cheese that can be used in baking, cooking, or even desserts. It can be white, coated with ash or herbs, or wrapped in grape leaves.
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Goat cheese is the lowest in natural fat content compared to other animal milk cheeses
Goat cheese, also known as chèvre, is a tangy, soft cheese made from goat's milk. It is available in several forms, including spreadable logs, crumbles, and varieties made to resemble brie. It is widely available in grocery stores and specialty cheese shops.
Goat cheese is lower in lactose than cow's milk cheese and is often a good option for those with lactose intolerance. It is also lower in natural fat content than any other animal milk commonly used for cheesemaking. This is due to the presence of medium-chain fatty acids, which are rapidly absorbed by the body and less likely to be stored as fat.
The process of making goat cheese is similar to that of other cheeses. The milk is filtered to remove impurities, and a curdling agent is added, such as rennet or starter bacteria. The cheese is then molded and separated from the whey. Any variations in this process, such as the type of starter, curing time, or temperature, can change the texture and flavor of the final product.
Goat cheese has a distinct tangy flavor that can range from earthy and nutty to rich and buttery as it ages. It is a versatile cheese that can be used in a variety of dishes, from savory to sweet. It can be crumbled over salads, added to eggs, or whipped into a dip for vegetables. It can also be used in baking, cooking, or as a dessert, such as spread on bread with strawberries.
In addition to its nutritional benefits, goat cheese is a good source of protein, calcium, and vitamins, including vitamin B2 or riboflavin, which is essential for the production and functioning of new cells.
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Goat cheese is widely available in grocery stores and specialty cheese shops
Goat cheese, also known as Chèvre, is a versatile cheese with a wide range of flavours, textures, and types. It is commonly available in grocery stores and specialty cheese shops.
Fresh goat cheese, the most popular type sold in the US, is often sold as a soft, spreadable log. When buying fresh goat cheese, it is important to check the packaging for any signs of discolouration or liquid separation. The cheese should be a creamy white colour. Fresh goat cheese has a tangy, creamy, and slightly citrusy flavour. It is often used in herby spreads to highlight its smooth, creamy texture.
Aged goat cheese is another variety available in stores. This type of goat cheese is pressed hard for a minimum of 10 days, resulting in a harder texture as it dries out. When purchasing aged goat cheese, look for a consistent rind or surface without excessive cracking or deterioration. Blue goat cheese, a type of aged goat cheese, is made by mixing blue mould into the curds, resulting in a sharper, earthier, and more pungent flavour than cow cheese. Brie and Cheddar goat cheeses are also available, offering subtle and refreshing flavours with a distinctive goaty tang.
Goat cheese is also available in specialty cheese shops, where knowledgeable staff can guide customers in their selections. These shops often offer a diverse range of goat cheese varieties, including aged and fresh options, allowing customers to explore different flavours and textures.
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Frequently asked questions
Goat cheese is a type of cheese made from goat's milk.
Goat cheese has a tangy, creamy, and slightly citrusy flavour. It is also less acidic than cow's cheese.
Goat cheese is white in colour.
Goat cheese is called "chèvre" in French, which simply means "goat".
Examples of goat cheese include fresh chèvre, Humboldt Fog, aged goat cheese, and blue goat cheese.
