Frederic Melton
Goat cheese, also known as goat's cheese or chèvre, is a cheese made from goat's milk. The French term chèvre means goat and is used to refer to any cheese made from goat milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in challenging environments. Goat cheese has a distinct tangier, fresher taste compared to cow's milk cheese, and its versatility has made it a popular choice in the culinary world. It comes in various styles, ranging from fresh and soft to aged and hard, with different flavors and textures. Goat cheese is also a good source of vitamins, animal protein, phosphorus, and calcium.
| Characteristics | Values |
|---|---|
| Names | Chèvre, Goat Brie, Blue Goat Cheese, Drunken Goat, Chevre |
| Taste | Tangier, fresher, barnyard-y, game-y, earthy, nutty, creamy, bitter, tart |
| Texture | Soft, crumbly, creamy, spreadable, firm |
| Color | White, yellow |
| Health Benefits | High in calcium, vitamins A and K, phosphorus, thiamin, niacin, probiotics, antioxidants, proteins, lipids, low in fat, low in lactose |
| Uses | Baking, cooking, desserts, salads, sandwiches, pizza, risotto, pasta, soups |
| Production | Pasteurized or raw goat's milk, starter culture, rennet, salt |
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What You'll Learn
- Goat cheese is made from goat's milk, which has a unique flavour due to its fatty acid content
- Goat's milk has been used to make cheese for at least 5,000 years
- Goat cheese is lower in lactose and carbohydrates than cow's milk cheese
- Goat cheese is versatile and can be used in a variety of dishes, both savoury and sweet
- It is often called chèvre, the French word for goat, and comes in many flavours and textures
Goat cheese is made from goat's milk, which has a unique flavour due to its fatty acid content
Goat's milk has a higher proportion of medium-chain fatty acids, including caproic, caprylic, and capric acids. These fatty acids contribute to the characteristic tart and "goaty" flavour of goat cheese. They also make goat milk and cheese more easily digestible and promote the development of beneficial intestinal bacteria in humans. The name "capric acid" is derived from the Latin word "capra," meaning goat.
Goat cheese, also known as Chèvre (the French word for "goat"), offers a wide range of flavours and textures. It can be crumbly or creamy, mild or tangy, with earthy and nuanced flavours. The tanginess of goat cheese is attributed to the breakdown of protein and fat, which differs from cow's milk due to the distinct fat composition of goat's milk. Goat cheese is also lower in lactose and carbohydrates compared to cow cheese, making it a suitable option for individuals with lactose intolerance.
Goat cheese is incredibly versatile and can be used in various dishes, including salads, sandwiches, pizzas, pasta, and even desserts. Its unique flavour and texture make it a popular ingredient in cooking and baking. The versatility of goat cheese extends to its ability to pair well with different beverages, such as beer, wine, champagne, and prosecco.
Goat cheese has a long history, dating back to the domestication of goats around 10,000 to 11,000 years ago. It is one of the world's oldest cheeses and has gained popularity for its distinct flavour and nutritional benefits, including higher levels of vitamin A, animal protein, phosphorus, and calcium.
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Goat's milk has been used to make cheese for at least 5,000 years
Goat cheese has a distinctively tangy, fresh taste that differs from cow's milk cheese due to the different types of fat in goat's milk. It is also softer than cow's milk cheese because it contains less casein, a milk protein that firms up when combined with acid or rennet, causing curdling. Goat's milk is also known to have higher proportions of medium-chain fatty acids, such as caproic, caprylic, and capric acids, which contribute to the characteristic "goat" flavour of the cheese. These fatty acids get their name from the Latin word "capra", meaning goat.
Goat cheese is incredibly versatile and can be used in a wide range of dishes, from baking and cooking to salads and desserts. It can be crumbled over salads, spread on bread or baguette slices, or added to pizzas, pastas, and soups. It is also a popular choice for those with lactose intolerance, as it has lower lactose levels than cow's milk cheese.
Goat cheese comes in many different flavours and textures, from crumbly to creamy, mild to tangy, and young to mature. It can be white, coated with ash or herbs, or wrapped in grape leaves. The versatility of goat cheese extends to its ability to be made into almost any kind of cheese, including aged and fresh variants. Fresh goat cheese, the most popular type sold in the US, is soft and has a high moisture content with a fresh, milky flavour. Aged goat cheese, on the other hand, can be firm without hardening, developing a crumbly consistency with hints of hazelnut and dried herbs.
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Goat cheese is lower in lactose and carbohydrates than cow's milk cheese
Goat cheese, also known as chèvre, is any cheese made from goat's milk. It has been made for at least 5,000 years and is enjoyed for its versatility and unique flavour. Goat cheese is lower in lactose and carbohydrates than cow's milk cheese, making it a better option for those with lactose intolerance or milk allergies.
Goat milk has a slightly lower lactose level than cow milk, with 4.2% lactose compared to 5% in cow milk. This difference is significant for those with lactose intolerance, as lactose is the main carbohydrate in milk. Goat milk also contains less A1 casein, a type of protein that can cause milk sensitivity symptoms and inflammation in the gut. Goat cheese is also lower in fat and calories compared to cow cheese.
The lower levels of lactose and different protein structure in goat cheese make it easier to digest and a hypoallergenic alternative for those with allergies or intolerances to cow's milk. Additionally, goat milk contains beneficial fatty acids, anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which contribute to its unique flavour and promote a healthy metabolism.
While goat cheese is lower in lactose and carbohydrates than cow's milk cheese, it is important to note that softer cheeses, regardless of their milk source, tend to have higher lactose levels than hard, aged cheeses. Therefore, those with lactose intolerance should opt for aged goat cheeses to further reduce lactose content.
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Goat cheese is versatile and can be used in a variety of dishes, both savoury and sweet
Goat cheese, also known as Chèvre (from the French word for goat), is a versatile ingredient that can be used in a wide variety of dishes, from savoury to sweet. Its characteristic tang and creamy texture make it a perfect addition to many recipes, and its relatively low lactose content makes it a good choice for those with lactose intolerance.
Goat cheese can be used in salads, such as a simple mix of arugula, Asian pear, lemon dressing, and pumpkin seeds, or a heartier salad with beetroot, balsamic vinegar, and goat cheese. It can also be served whole with a bed of lettuce, thyme, and breadcrumb coating, or baked into a tart with vegetables.
This cheese is also commonly used in pasta dishes, adding a creamy texture and tangy flavour. It can be tossed with lasagna ingredients, or used in a quick pasta dish with leeks, walnuts, garlic, and chilli. Goat cheese also works well in a vegetable risotto or a French cheese soufflé.
For a sweet dish, goat cheese can be added to a traditional cheesecake, providing a savoury element to balance the sweetness. It can also be drizzled with warm honey and mixed with Greek yoghurt for a caramel-like dessert, or blended with vanilla custard and lemon juice for a creamy pudding. Goat cheese also pairs surprisingly well with sweet grilled nectarines and fresh basil.
Goat cheese is a versatile ingredient that can enhance the flavour and texture of many dishes. Its unique characteristics make it a popular choice for chefs and home cooks alike, and its health benefits, including its anti-inflammatory properties and high nutrient content, make it a nutritious addition to any meal.
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It is often called chèvre, the French word for goat, and comes in many flavours and textures
Goat cheese, often called chèvre (the French word for goat), is made from goat's milk. It comes in a variety of flavours and textures, ranging from crumbly to creamy, mild to tangy, and soft to hard. It is also available in different ages, moulds, and rinds. Fresh goat cheese, the most popular type sold in the US, is typically soft, spreadable, and has a high moisture content. It is often coated with ash or herbs, or wrapped in grape leaves. On the other hand, aged goat cheese, which is ripened for a week to a year, tends to have a rind and a firmer texture.
Goat cheese has a distinctively tangy, "goat" flavour due to the presence of capric, caproic, and caprylic acids—medium-chain fatty acids that also contribute to its unique aroma. These fatty acids take their name from the Latin word "capra", meaning goat. The tanginess of goat cheese is also attributed to the breakdown of protein and fat, which differs from that of cow's milk.
Goat cheese is versatile and can be used in various dishes, including salads, sandwiches, pizzas, pasta, risotto, soups, and even desserts. It is also suitable for baking and cooking. Its versatility extends to its ability to pair well with different beverages, such as beer and wine.
In terms of nutrition, goat cheese is a good source of animal protein, phosphorus, calcium, vitamin A, and vitamin K. It also contains anti-inflammatory enzymes, probiotics, antioxidants, lipids, and other essential vitamins and minerals. Additionally, goat cheese has lower lactose levels compared to cow's milk cheese, making it a suitable option for individuals with lactose intolerance.
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Frequently asked questions
Any cheese made from goat's milk is called goat cheese.
Goat cheese is made from goat's milk using either pasteurized or raw milk.
After warming the milk to around 65°F, a starter culture is added to begin the fermentation process. Then, rennet is added to coagulate the milk proteins, forming curds. This process takes a day or two. The solid curd is then scooped into molds, drained, and sprinkled with salt to form a rind and control the growth of microorganisms.
Goat cheese has a tangy, fresh taste that differs from cow's milk cheese. It is known for its unique, "goaty" aroma and earthy, nuanced flavors.
Popular types of goat cheese include Chèvre (a French term for goat cheese), Goat Brie, Blue Goat Cheese, and Drunken Goat (a semi-firm variety soaked in wine).
