Bushra Griffith
Goat cheese is a foreign ingredient for many, and some people have never tried it because they are picky eaters. Others have tried it and disliked it because of its strong flavor and smell. This flavor and smell are often described as goaty or like a barnyard animal. However, the stereotype of all goat cheese as smelling and tasting like a barnyard is undeserved. The goatyness of goat cheese depends on factors such as the freshness of the milk used and whether male and female goats are kept together.
| Characteristics | Values |
|---|---|
| Goat cheese's smell | Strong, pungent, tangy, barnyard-like, goaty |
| Goat cheese's taste | Mild, sweet, creamy, bitter, chalky, gamey |
| Goat cheese's texture | Hard, soft, spreadable, firm, dense, creamy |
| Goat cheese's protein composition | More digestible than cow milk |
| Goat cheese's fat globules | Smaller than cow milk fat globules |
| Goat cheese's lactose content | Less than cow milk |
| Goat cheese's pairing | Beer, Sauvignon Blanc |
| Goat cheese's popularity | 65% of the world uses goat milk as their standard |
Explore related products
What You'll Learn
Goat cheese gets a bad rap due to misconceptions
Additionally, goat cheese is often associated with lactose intolerance, as goat milk does contain lactose. However, it is worth noting that goat milk actually contains slightly less lactose than cow milk, making it a potential alternative for those with lactose intolerance.
Another misconception is that all goat cheese is soft and creamy, when in fact, it can also be used to make firm cheeses such as cheddar, Swiss, and Jack. Goat milk has a different protein composition than cow milk, with smaller fat globules, making it more digestible for some people.
The way we perceive the taste and smell of goat cheese is also psychological. Our brains interpret flavours and aromas differently, and factors such as genetics can also play a role. For example, some people have a genetic mutation that causes cilantro to taste like soap, and similar variations could be at play with goat cheese.
While it's true that goat cheese can have a strong flavour and smell, it is not always unpleasant. When made with fresh, high-quality milk and proper goat husbandry, goat cheese can be quite mild and even lightly sweet. So, if you've only ever tried poor-quality goat cheese or had one bad experience, it might be worth giving it another chance!
Goat Cheese: A Seasonal Delicacy?
You may want to see also
The older the milk, the stronger the goatyness
The older the milk, the stronger the "goatyness". Goat milk goes bad much faster than cow's milk, and the older it is when it's processed, the more goat-like the cheese will taste. This is due to the milk becoming more goaty during the breeding season when male goats produce strong-smelling hormones to attract females. If male and female goats are kept together, this will affect the flavour of the milk and the cheese produced from it.
Cheese-makers can control the level of "goatyness" in their cheese by using fresh, clean milk and keeping male and female goats separate. For example, Pete from Lively Run Dairy never uses milk that is more than four days old, resulting in a relatively mild cheese. Other factors that can influence the taste of goat cheese include the type of cheese, with hard cheeses like goat cheddar and goat parmesan being less likely to taste "goaty" than soft, fresh cheeses.
While some people enjoy the "goaty" flavour, others may find it unpleasant or overwhelming. The strong flavour of goat cheese can also be attributed to the higher fat content and different protein composition of goat milk compared to cow milk, which can make it more digestible for some people. However, it is important to note that goat milk still contains lactose, so it may not be suitable for those who are lactose intolerant.
The tanginess and pungency of goat cheese can also make it tricky to pair with wine, as the acid in wine can be harsh on the palate when combined with the acidity of the cheese. Instead, beer is often recommended as a better pairing, as the bubbles can cut through the fat in the cheese and allow for a more balanced tasting experience.
Overall, the "goatyness" of goat cheese is a complex interplay of factors, including the age and freshness of the milk, the separation of male and female goats, and the cheese-making process. While some may find the strong flavour off-putting, others appreciate its unique characteristics and the fact that it can be a more digestible option compared to cow's milk cheese.
Goat Cheese Alternatives: Similar Cheeses to Try
You may want to see also
Male goats can affect the flavour of female goat milk
Goat cheese is known for its strong "goaty" flavour, which some people dislike. This flavour is caused by a combination of factors, including the age of the milk, the breed of the goat, and the presence of male goats.
While the presence of male goats nearby is not the only factor influencing the flavour of female goat milk, it can indeed contribute to it. During the breeding season, male goats, or bucks, produce strong-smelling hormones called pheromones to attract female goats, or does. If bucks and does are housed together, the pheromones can permeate the milk, resulting in a stronger "goaty" flavour.
Some people who work with goats or are accustomed to their smell may not notice the difference in milk taste. However, those who are not used to the scent of male goats may find that the presence of bucks affects the flavour of female goat milk.
It is worth noting that the breed of goat, the individual goat's diet, the speed of milk chilling, storage time and temperature, and cleanliness during the milking process can also impact the flavour of goat milk.
Additionally, the age of the milk plays a crucial role in the intensity of the "goatyness". Older milk tends to have a stronger "goaty" flavour, which may be why some people associate the taste of goat cheese with the smell of goats.
Vermont Goat Cheese: Pasteurization and Its Benefits
You may want to see also
Explore related products
Goat cheese is harder to pair with wine
Goat cheese, or chèvre, is often associated with a strong, tangy flavour and a pungent smell, commonly referred to as "goatyness". This characteristic flavour is influenced by two key factors: the age of the milk used in the cheese-making process and the proximity of male and female goats during milk production. Older goat milk tends to result in a more pronounced "goaty" flavour, while separating bucks (male goats) from the herd can help mitigate this effect.
While some people enjoy the "goaty" flavour of goat cheese, others find it off-putting, describing it as tasting like a barnyard or a goat's sweat. This negative perception of goat cheese's smell and taste may be due to a single unpleasant experience, leading to a general aversion. However, it's worth noting that not all goat cheeses are created equal, and their flavours can range from mild and lightly sweet to gamey and tangy.
The unique flavour profile of goat cheese, with its high acidity, presents a challenge when it comes to wine pairing. Unlike the classic combination of cheese and wine, where the acidity of the wine complements the cheese, goat cheese's high acidity can create a harsh sensation on the palate when paired with most wines. As a result, alternative beverages like beer are often suggested as a better match for goat cheese. The bubbles in beer cut through the fat in goat cheese, enhancing the overall tasting experience.
Despite the challenges, it is not impossible to pair goat cheese with wine. Haley Nessler, an expert from the Northern Californian cheese manufacturer Cypress Grove, recommends Sauvignon Blanc as a traditional companion to goat cheese. However, exploring beyond conventional choices can lead to interesting and satisfying pairings. For example, a sparkling wine or a crisp, dry white wine with subtle flavours can complement the tangy notes in goat cheese without being overpowered by its acidity.
In conclusion, while goat cheese may be harder to pair with wine due to its high acidity and strong flavour profile, it does not mean wine enthusiasts should shy away from it entirely. With careful selection, a wine that balances and enhances the unique characteristics of goat cheese can be found, providing a gratifying sensory experience.
Goat Cheese Nutrition: Benefits and Nutritional Value
You may want to see also
Goat cheese is more pungent than cow's cheese
Goat cheese is known for its strong, pungent odour, often described as "goaty" or reminiscent of a barnyard. This distinctive aroma, dubbed "goatyness", has earned goat cheese a somewhat poor reputation, particularly among those who are picky eaters or have had negative experiences with the cheese in the past. However, it is worth noting that not all goat cheeses smell or taste the same, and factors such as milk freshness, the age of the milk, and the separation of male and female goats can influence the intensity of the goaty flavour.
The perception of goat cheese as more pungent than cow's cheese can be attributed to several factors. Firstly, goat milk has a different protein composition than cow milk, with smaller fat globules, making it easier to digest for some individuals. This difference in protein composition contributes to the distinct flavour and aroma of goat cheese. Additionally, goat milk tends to go bad faster than cow's milk, which can intensify the goaty flavour if not properly managed.
The breeding season of goats also plays a significant role in the pungency of their cheese. During this period, male goats (bucks) produce strong-smelling pheromones to attract female goats (does). If the bucks are kept in the same pen as the does, these pheromones can permeate the milk, resulting in a more pronounced goaty flavour in the cheese. Therefore, keeping the bucks and does separate during breeding season can help mitigate the "goatyness" of the cheese.
Furthermore, the age of the milk used in cheese-making impacts the goaty flavour. Older goat milk tends to result in cheese with a more intense goaty taste. This is why some people prefer aged goat cheeses, as the ageing process can mellow out the goaty flavour and impart a more complex flavour profile. However, it is important to note that not all aged goat cheeses are created equal, and factors such as milk quality and processing methods can still influence the final product.
While goat cheese may be more pungent than cow's cheese due to these factors, it is important to remember that individual preferences play a significant role in how people perceive and enjoy different types of cheese. Some people enjoy the goaty flavour, while others may find it unappealing. Ultimately, the decision to indulge in goat cheese or cow's cheese comes down to personal taste and sensory preferences.
Goat Cheese Day: A National Celebration of Savory Delights
You may want to see also
Frequently asked questions
The smell of goat cheese is due to the presence of pheromones in the milk, which are produced by male goats during the breeding season. These pheromones are meant to attract female goats but can give the milk and resulting cheese a strong, goaty odour.
The older the goat milk is when it's processed, the stronger the flavour will be. This is because goat milk goes bad much faster than cow's milk, so the older it is, the more likely it is to be spoiled and have a stronger taste.
No, the smell of goat cheese can vary depending on how it's produced. For example, soft and spreadable goat cheese tends to have a stronger smell than harder varieties like goat cheddar or parmesan. Additionally, some people may be more sensitive to the smell of goat cheese due to genetic differences in their ability to perceive certain flavours.
Goat cheese, or chèvre, is popular in many parts of the world because it is easier to digest than cow's milk cheese. Goat milk has a different protein composition with smaller fat globules, making it more digestible for some people who are lactose intolerant.
To minimise the "goatyness" of goat cheese, it is important to use fresh, clean milk and keep male and female goats separated, especially during breeding season when males produce stronger-smelling hormones. Proper refrigeration and timely processing of the milk can also help prevent spoilage and reduce the likelihood of a strong goaty flavour.
