Kamil Perry
Goat cheese is a polarizing food item, with some people relishing its unique flavour and others despising it. Those who dislike goat cheese often describe its flavour as goaty, resembling the smell of a goat. This characteristic flavour is influenced by factors such as the age of the milk used and the separation of male and female goats, as male goats emit a strong odour that can impact the milk's taste. While some people enjoy the tanginess and creaminess of goat cheese, others find it repulsive and challenging to remove its lingering aftertaste. The aversion to goat cheese may be related to individual taste preferences or the quality of the cheese.
| Characteristics | Values |
|---|---|
| Taste | Tangy, strong, pungent, gamey, muttony, sour, barny, barnyard animal, bitter, sweet, mild |
| Smell | Goaty, strong, pungent, barnyard animal, bad, sweaty, gross |
| Texture | Crumbly-yet-smooth, chalky outside/gooey inside |
| Goat milk | Naturally homogenized, ages quickly, has a different protein composition than cow milk, has smaller fat globules |
| Goat milk vs. goat cheese | Goat cheese is more acidic than goat milk |
| Goat cheese pairings | Beer, Sauvignon Blanc |
Explore related products
What You'll Learn
Goat cheese's strong, tangy flavour
Goat cheese is known for its strong, tangy flavour, often described as "goaty". This flavour is caused by a combination of factors, including the natural homogenisation of goat's milk, the age of the milk when it is processed, and the separation of male and female goats.
Goat's milk is naturally homogenised, meaning the milk ages and spoils much faster than cow's milk. As the milk ages, it develops a stronger and more "goaty" flavour. Therefore, the older the milk is when it is processed, the more goat-like the cheese will taste. To counteract this, cheesemakers like Pete Messmer of Lively Run Dairy ensure that milk is processed within four days to retain a fresh flavour.
Another factor influencing the "goatyness" of goat cheese is the separation of male and female goats. During the breeding season, male goats produce strong-smelling pheromones to attract females, which can affect the scent and flavour of the milk produced by the females. By keeping male and female goats in separate pens year-round, cheesemakers can minimise the "goaty" flavour in their cheese.
While some people enjoy the strong, tangy flavour of goat cheese, others find it unpleasant or repulsive. The distinct flavour of goat cheese can be off-putting to those who are picky eaters or are not accustomed to its unique taste. However, it's worth noting that not all goat cheeses are created equal, and the quality and type of cheese can significantly impact its flavour. For example, aged goat cheeses tend to have a milder flavour, lacking the strong "goaty" taste associated with fresher cheeses.
Despite the polarising opinions on goat cheese, it has gained popularity in recent years, especially in the United States, where cow's milk has traditionally dominated the dairy industry. Goat cheese offers some advantages, such as easier digestibility due to its different protein composition and lower lactose content compared to cow's milk. Additionally, goat cheese pairs well with beer, as the carbonation cuts through the fat in the cheese, enhancing the tasting experience.
Goat Cheese: Symbolism and Social Dynamics in The Hunger Games
You may want to see also
The smell of goat cheese
Goat milk ages much quicker than cow's milk due to its natural homogenization, resulting in a stronger and more "goaty" flavor as it gets older. This "goatyness" is more pronounced when the milk used is older. To mitigate this, cheese makers like Lively Run Dairy ensure that milk is processed within four days of extraction to maintain a fresh flavor.
The second factor influencing the scent of goat cheese is the living arrangement of the bucks (males) and does (females). During the breeding season, bucks produce strong-smelling hormones and pheromones to attract does, which can impart a distinct odor to the milk and cheese. To minimize this influence, some dairies like Lively Run separate their bucks and does year-round, except during breeding season.
While some people enjoy the tanginess and complexity that "goatyness" brings to goat cheese, others find it off-putting. This aversion may be due to individual preferences, misconceptions about goat cheese, or prior experiences with poor-quality cheese. However, it's important to note that the scent of goat cheese can vary significantly depending on its production methods and the standards maintained by the dairy.
Additionally, the psychological aspect of scent perception cannot be understated. For some individuals, the smell of goat cheese may trigger negative associations with the "sweaty" or "barnyard" scent of live goats, especially for those who have spent time around these animals. This powerful mental connection can significantly impact their enjoyment of goat cheese.
Goat Cheese Uncooked: Healthy or Hazardous?
You may want to see also
Goat cheese's texture
Goat cheese, or Chèvre, comes in a variety of textures, from crumbly to creamy, mild to tangy, and soft to semi-soft. The texture of the cheese depends on how it is produced and how old the milk is when it is processed.
The longer the milk takes to be processed, the stronger the "goatyness" of the cheese will be. This is because goat's milk ages much quicker than cow's milk, and as it ages, it becomes stronger in flavour and more pungent in smell. Therefore, cheesemakers like Pete Messmer of Lively Run Dairy never use milk that is more than four days old, resulting in a relatively mild cheese.
Goat's milk is naturally homogenized, which means that it does not separate into cream and skim layers like cow's milk does. This contributes to the creaminess of goat cheese. In addition, goat's milk has a lower amount of milk protein, which gives it a smoother texture. The smaller fat globules in goat's milk also contribute to the cheese's softer texture.
The texture of goat cheese can also vary depending on the type of cheese being made. For example, soft cheeses like chèvre and brie tend to be creamier, while firmer cheeses like gouda and cheddar made from goat's milk will have a more crumbly texture.
Overall, the texture of goat cheese can range from soft and spreadable to firm and crumbly, with a creamy, tangy, or earthy flavour.
Goat Cheese: A Seasonal Delicacy?
You may want to see also
Explore related products
Goat cheese's protein composition
Goat cheese is a good source of protein, healthy fats, vitamins, and minerals. A one-ounce (28-gram) serving of soft-style goat cheese delivers 6 grams of protein, along with calcium, phosphorus, and copper, which are essential for healthy bones. Goat cheese also contains selenium, magnesium, and niacin (vitamin B3).
Goat's milk has a different protein composition than cow's milk, with proteins that are more digestible. Goat milk products contain mostly A2 casein, a type of protein that has been shown to be less allergenic and less inflammatory than the A1 variety. Cow's milk contains both A1 and A2 beta casein proteins, whereas goat cheese has only A2 beta casein, making it easier to digest. The proteins in goat's milk are also smaller, allowing digestive enzymes to break them down more easily.
The unique protein composition of goat cheese may be one reason why some people find it more palatable than cow's milk cheese, especially those with lactose intolerance or dairy allergies. Goat's milk contains less lactose than cow's milk, and the lactose it does contain is more easily digested. This makes goat cheese a good alternative for those who are lactose intolerant or have difficulty digesting cow's milk products.
The "goatyness" of goat cheese, which some people may find unappealing, is influenced by factors such as the age of the milk when processed and the separation of male and female goats during breeding season. Bucks emit a distinct odour and produce strong-smelling hormones that can affect the scent and flavour of the milk and cheese. However, high-quality goat cheese made with fresh milk should have a relatively mild flavour.
Goat Cheese: Stinky or Not?
You may want to see also
Goat cheese's lactose content
The lactose content of goat's cheese is a matter of interest to many, especially those who are lactose intolerant. The good news is that goat cheese does have a lower lactose content than other types of dairy. This is because goat milk has less lactose than cow milk. According to sources, goat milk typically has around 4.2% lactose, while cow milk has about 5%.
The lactose content of cheese also depends on the type of cheese and its age. Harder and more aged cheeses tend to have less lactose than softer, younger cheeses with higher moisture content. This is because, over time, the bacterial cultures responsible for different types of cheese consume lactose, thereby lowering its content in the final product. So, a harder, more aged goat cheese could have virtually no lactose left in it.
The digestibility of goat's milk is further enhanced by its shorter fat molecules. Some studies suggest that goat's milk contains mainly the A2-type casein, while cow's milk contains both A1 and A2 casein. A1 casein can cause gastrointestinal discomfort and problems with lactose digestion in some people, so goat's milk products may be a better option for those with lactose intolerance.
However, it is important to note that individual experiences with lactose intolerance can vary, and while some people may be able to enjoy goat cheese without issues, others may still experience symptoms. Therefore, it is always recommended to consult with a doctor or medical professional before making any dietary changes, especially if you have specific allergies or intolerances.
In summary, goat cheese has a lower lactose content than other dairy products, and its digestibility is improved by factors such as the lower lactose levels in goat milk, the shorter fat molecules, and the presence of A2-type casein. However, individual experiences with lactose intolerance may vary, and medical advice should be sought before making dietary changes.
Goat Cheese: What's in a Name?
You may want to see also
Frequently asked questions
Goat cheese has a distinctive goaty flavor that some people find gross. This flavor is caused by the milk getting stronger and "goaty-er" as it ages.
Goat's milk is naturally homogenized, which means it ages much quicker than cow's milk. The older the milk is when it's processed, the stronger the flavor will be.
Yes, by keeping male and female goats separate. During breeding season, male goats produce strong-smelling hormones that can affect the flavor of the milk and the resulting cheese.
