Patrick Oconnell
Goat cheese, or chèvre, is known for its strong goaty flavor, which some people dislike. This distinct taste may be due to a variety of factors, including the age of the milk used, the presence of bucks in the herd, and the diet of the goats. Some people describe the taste as similar to the smell of a goat, while others find it unpleasant and reminiscent of sweat or a barnyard. Despite this, goat cheese has a dedicated fan base, and those who enjoy it seem to really love it!
| Characteristics | Values |
|---|---|
| Goat cheese tastes like a goat's smell | Barnyard animal, sweat, dirty animal, feet |
| Goat cheese is not commonly consumed | Goat milk is a foreign ingredient in the US |
| Goat cheese is an acquired taste | Similar to coffee or beer |
| Goat cheese has a strong aftertaste | Feta and halloumi have a strong aftertaste, especially when cooked |
| Goat cheese is poorly made | Goat cheese can be chalky and bitter |
| Goat cheese is made from goat milk that is not fresh | Goat milk ages much quicker than cow's milk |
| Goat cheese is made from goat milk produced by goats living with bucks | Bucks produce pheromones that permeate the milk of does |
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What You'll Learn
Goat cheese's goatyness is influenced by the goat's diet and how old the milk is when processed
The "goatyness" of goat cheese is influenced by a variety of factors, including the goat's diet, the age of the milk when processed, and the presence of male goats (bucks) in the same pen as the females (does).
Goats are known to have strong stomachs and eat plants that cows avoid, such as brambles and thorny grasses. These plants can impart acrid flavors to their milk, which is then reflected in the cheese. The age of the milk is also a critical factor. Goat's milk ages faster than cow's milk due to its natural homogenization, and as it ages, it develops a stronger and more "goaty" flavor. Cheese makers aim to use fresh milk, usually within a few days of milking, to retain a mild and pleasant flavor in the cheese.
The presence of bucks in the same pen as the does can significantly impact the flavor of goat cheese. During the breeding season, bucks produce pheromones to attract the does, and these pheromones can permeate the milk, resulting in a more "goaty" flavor. Additionally, the hormone levels of female goats can be affected by the presence of male goats, leading to a "barnyard" taste in the milk.
While some people enjoy the distinctive flavor of goat cheese, others may find it unappealing. The strong "goaty" flavor can be off-putting, especially if the cheese is of poor quality or made with older milk. However, it is worth noting that not all goat cheeses are created equal, and some varieties, such as hard cheeses or fresh cheeses from farms with separate pens for bucks and does, may have a milder flavor that is more palatable to those who are averse to the typical "goatyness" of goat cheese.
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Bucks and does living together can cause milk to taste goaty
Goat milk is naturally homogenized, which causes it to age faster than cow's milk. As it ages, the milk develops a stronger and more "goaty" flavour. This is why the longer it takes to process the milk, the stronger the "goatyness" will be in the cheese.
The "goatyness" of goat cheese is influenced by two key factors: the age of the milk when it is processed and whether bucks are kept in the same pen as the does. Bucks emit a very distinct odour, and when they are kept in close quarters with does, the female hormones can change the taste of the milk. This is due to the strong pheromones produced by bucks, which can permeate the milk of does. Additionally, bucks tend to rub their "perfumed" (i.e., peed-on) bodies on the does, leaving a smelly residue that can further affect the milk's flavour.
To avoid "goaty" milk, it is recommended to keep bucks and does separated, only allowing them to live together during breeding season. The breed of goat also plays a role in the flavour of the milk, with certain breeds known for their pungent milk, such as Toggenburg and Oberhasi.
The taste of goat milk can also be influenced by factors such as the quality of the milk, the speed of chilling, and the feed of the goats. For instance, feeding alfalfa hay can help keep the milk tasting sweet. While some people enjoy the strong flavour of goat cheese, others may find it unappealing, preferring the milder flavour of fresh goat milk or cheeses made from harder goat cheeses.
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Goat's milk goes bad faster than cow's milk
Goat's cheese is known to have a strong "goaty" taste, which some people dislike. This distinct flavour is often attributed to the milk being less fresh or to the presence of bucks in the herd, as they emit a strong odour that can permeate the milk. However, it's important to note that the "goatyness" of goat's cheese can also be influenced by the age of the milk used in processing.
Indeed, goat's milk does go bad faster than cow's milk. This is because goat's milk is naturally homogenized, causing it to age and develop a stronger flavour over time. The longer the milk takes to be processed, the more pronounced the "goaty" flavour will be in the resulting cheese. To maintain freshness and minimize the "goaty" taste, goat's milk should be processed within a few days of milking.
The perception of goat's milk and its products varies across the globe. In the United States, for example, goat's milk has not been widely embraced until recently, with cow's milk dominating the dairy industry. On the other hand, in many other countries, goat's milk is preferred over cow's milk. This preference may be due to the health benefits associated with goat's milk, such as easier digestibility, reduced risk of milk allergies, and potential heart health advantages.
To ensure the best quality and taste of goat's milk, it is recommended to follow proper milking and storage practices. Milking into a chilled container, such as a bucket of ice water, helps maintain freshness. Additionally, factors like the environment and odours can influence the taste of the milk, so it's important to maintain a clean and odour-free milking area.
While some people may find the flavour of goat's milk and cheese unappealing, others have acquired a taste for it or even prefer it over cow's milk products. Individual preferences and palates play a significant role in the appreciation of these dairy products.
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Goat cheese has a strong aftertaste
Goat cheese is known to have a strong aftertaste, often described as "goaty" or reminiscent of a goat's smell. This distinct flavour is influenced by two key factors: the age of the milk used in processing and the proximity of male goats to female goats during milk production.
Firstly, the age of the milk plays a crucial role in the intensity of the "goatyness". Goat's milk is naturally homogenized, causing it to age and spoil faster than cow's milk. As the milk gets older, its "goaty" flavour becomes more pronounced. Therefore, cheesemakers must process the milk promptly to minimize the "goaty" aftertaste.
Secondly, the presence of male goats, or bucks, in the same pen as the female goats, or does, can impact the flavour of the milk. During the breeding season, bucks release pheromones to attract mates, resulting in a strong goaty odour. If bucks and does are housed together year-round, this odour can permeate the milk, intensifying the "goaty" flavour in the resulting cheese.
The "goaty" aftertaste of goat cheese is a polarizing feature, with some people relishing it while others find it off-putting. For those who dislike it, there are alternatives, such as trying aged goat cheese, which tends to have a lighter flavour, or exploring other types of cheese like sheep's cheese or cow's milk cheese.
Additionally, the aftertaste of goat cheese may be influenced by other factors, such as the diet of the goats, the cheese-making process, and individual taste preferences. Some people suggest experimenting with different forms of goat cheese, as the aftertaste can vary between brands and types, such as mild chevre, which is known for its milder flavour and lack of salty aftertaste.
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Goat cheese is an acquired taste
The longer goat's milk is left to age, the stronger the "goaty" flavour becomes. Goat's milk ages faster than cow's milk due to its natural homogenization, and it can quickly turn bad if not processed promptly. The presence of bucks, or male goats, in the same pen as the does, or female goats, can also impact the flavour of the milk. During the breeding season, bucks release pheromones to attract mates, and this strong scent can permeate the milk, resulting in a more pronounced "goaty" taste.
Additionally, individual taste preferences and sensitivity to certain flavours can play a role in how one perceives goat cheese. Some people may find the tanginess or smell reminiscent of a barnyard or goat sweat, while others may not detect any unpleasant flavours at all. It is worth noting that not all goat cheeses are created equal; the quality and source of the cheese can significantly impact its taste.
For those willing to give goat cheese a chance, it is recommended to experiment with different types and sources. Aged goat cheeses tend to have a lighter flavour, while very fresh chèvre, a type of goat cheese, is creamier and milder in taste. Trying goat cheese in different recipes or incorporating it as an ingredient rather than sampling it alone can also help to mask the strong flavour and make it more palatable for those who are averse to it.
While goat cheese may not be for everyone, it is a beloved delicacy for many, with some enthusiasts praising its unique flavour and texture. For those willing to venture outside their comfort zone, goat cheese can become an acquired taste, much like coffee or beer, that opens up a world of culinary possibilities.
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Frequently asked questions
Goat cheese has a distinctive )"goaty" flavor that not everyone enjoys. This flavor comes from the fatty acids capric, caproic, and caprylic present in goat's milk. The older the milk is when it is processed, the stronger the "goatyness" will be in the cheese.
Feta and halloumi, types of goat cheese, can have a strong aftertaste, especially when cooked, due to being preserved in brine.
The "goaty" flavor and smell of goat cheese can be influenced by the goats themselves, their diet, and whether bucks (male goats) are kept with the herd. Bucks produce pheromones during breeding season to attract mates, and this smell can permeate the milk if they live with the does (female goats) all year round.
If you are not a fan of the "goaty" flavor of goat cheese, you can try aged goat cheese, which tends to be lighter in flavor, or a different type of milk cheese such as sheep's cheese. You can also experiment with different recipes and brands to find one that suits your taste.
