Types of Goat Cheese

Goat cheese, with its rich and diverse varieties, is a delicacy that excites the palate of cheese enthusiasts around the world. Its distinct flavors and textures come from the various breeds of goats, their diets, and the specific processes by which the cheese is made.

Whether you prefer the creamy freshness of unaged varieties or the robust intensity of aged ones, goat cheese offers a spectrum of tastes and consistencies to explore.

Various goat cheeses arranged on a wooden board with labels

Understanding goat cheese begins with recognizing its fundamental forms.

Fresh goat cheese, known for its soft, spreadable texture and mild, tangy flavor, is a popular choice for those new to this cheese family.

On the other hand, as goat cheese ages, it develops sharper, more complex flavors and can range from semi-firm to crumbly in texture, much like Gouda or Cheddar made from goat’s milk.

Each type reflects the subtle nuances imparted by the terroir and the cheesemaker’s artistry.

Understanding Goat Cheese

Goat cheese is crafted from the milk of goats, offering a diverse range of flavors and textures. By understanding its varieties and production, you can better appreciate the subtleties of this dairy product.

What Is Goat Cheese?

Goat cheese, or chèvre in French, encompasses a variety of cheeses made from goat’s milk. Compared to cheeses from cow’s milk, goat cheese typically contains higher levels of fatty acids, giving it a distinct tang.

It is also notable for its easier digestibility due to lower lactose levels.

The myriad of goat cheeses range from soft, creamy varieties to hard, aged ones, each with its unique texture and flavor profile. The presence of proteins and fats in the milk significantly contribute to the quality and characteristics of the cheese.

  • Fresh Goat Cheese: Creamy and spreadable with a mild, tangy taste.
  • Soft-Ripened Goat Cheese: A bloomy rind with a gooey texture that becomes earthier in flavor as it matures.
  • Hard Goat Cheese: Aged longer, resulting in a firmer texture and rich, nutty flavors.

The Basics of Cheese Production

Cheesemaking is a delicate art that transforms liquid milk into diverse cheese forms. Regardless of the cheese type, the production process involves a few fundamental steps:

  1. Pasteurization: Goat milk may be pasteurized to remove harmful bacteria, although some cheesemakers prefer raw milk for its complex flavor after ensuring safety standards.
  2. Curding: Adding cultures and rennet to the milk causes it to curdle, separating into solids (curds) and liquid (whey).
  3. Processing Curds: Curds are then cut, cooked, or stirred depending on the desired cheese texture.
  4. Aging: Some cheeses are aged in controlled environments to develop their specific taste and consistency.

Throughout this process, cheesemakers carefully control variables like temperature and humidity to craft cheeses with distinct identities.

Your experience with goat cheese can vary widely, from enjoying a slice of nutty aged Garrotxa to savoring the creamy richness of a fresh Crottin.

Types of Goat Cheese

Various types of goat cheese arranged on a wooden board with labels, surrounded by fresh herbs and fruits

In exploring the diverse world of goat cheese, you’ll encounter a range of textures and flavors, from fresh and tangy to aged and complex.

Discover cheeses across various categories, from spreadable chèvres to rich blue-veined varieties, each with a distinctive character.

Fresh Goat Cheese: Chèvre

Chèvre refers to the fresh, soft goat cheeses known for their creamy texture and tart, citrusy flavor. These cheeses are often spreadable and are not aged, ensuring their bright and tangy freshness. Some common varieties include:

  • Classic Chèvre: Soft and spreadable with a lemony zest.
  • Feta: More crumbly in texture, it has a salty and tangy profile.

Aged Goat Cheese Varieties

Aged goat cheeses develop firmer textures and deeper flavors as they mature. You can expect these cheeses to range from sweet and nutty to sharp and piquant. Notable aged varieties include:

  • Gouda: A semi-hard cheese noted for its rich caramel notes.
  • Cheddar: Harder in texture, sometimes with a sharp, pronounced taste.

Soft-Ripened Goat Cheeses

Soft-ripened goat cheeses such as Brie and Camembert feature a deliciously creamy center surrounded by a bloomy rind. Delight in the nuanced, earthy flavors these cheeses offer as they ripen to perfection.

  • Humboldt Fog: A creamy, mold-ripened cheese with a distinctive layer of ash.
  • Crottin de Chavignol: Small and soft with a natural rind, becoming nuttier with age.

Blue Goat Cheeses

Blue goat cheeses are punctuated with blue or green veins, achieved through the introduction of Penicillium cultures. They are often creamy with an unmistakable sharp, spicy kick that blue cheese lovers seek.

  • Valençay: An ash-covered cheese with a tangy, blue-tinted flavor.
  • Selles-sur-Cher: A tangy and subtle blue with an ash rind.

Semi-Hard and Hard Goat Cheeses

When you’re after a firmer, more sliceable cheese, turn to semi-hard and hard goat cheeses. Their aging process leads to a pronounced flavor that can range from sweet and nutty to rich and robust.

  • Drunken Goat: A wine-cured cheese that’s sweet and smooth.
  • Garrotxa: A semi-hard cheese with a complex, earthy flavor profile.

Health and Nutritional Benefits

Goat cheese offers a range of health and nutritional benefits apt for a variety of dietary needs. It is rich in essential nutrients and serves as a more digestible alternative for those sensitive to cow’s milk.

Low Lactose Alternative

Goat cheese contains lower lactose content than traditional cow’s milk cheeses, making it a suitable option if you have lactose intolerance.

The presence of less lactose means it is often easier to digest and may reduce gastrointestinal discomfort commonly associated with lactose intolerance.

Nutritional Profile of Goat Cheese

The nutritional value of goat cheese is notable for its calcium and healthy fats. Here is a breakdown of its nutritional components in a typical 1-ounce (28 grams) serving:

  • Calories: Approximately 100-110
  • Protein: About 7 grams
  • Fat: Around 9 grams, with a mix of saturated and unsaturated fats
  • Carbohydrates: 0 grams
  • Calcium: Vital for bone health
  • Healthy Fats: Including capric acid, which has been linked to anti-inflammatory benefits and easier fat metabolism
  • Casein: Goat milk cheese contains a different type of casein, which may be less allergenic than the casein found in cow’s milk

Through these nutrients, goat cheese provides a wealth of benefits supporting bone health and could potentially offer anti-inflammatory properties while being kinder to your digestive system.

Goat Cheese in the Culinary World


Goat cheese is a versatile ingredient that enhances a variety of dishes with its tangy flavor and creamy texture, from the simplicity of a salad to the richness of a pizza.

Pairings and Accompaniments

When enjoying goat cheese by itself or as part of a dish, consider the following pairings to compliment its unique flavor:

  • Wine: Choose a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir to balance the tangy profile of goat cheese.
  • Fruits: Fresh fruits like apples, pears, or figs can highlight the cheese’s flavor, while dried fruits offer a sweet contrast.
  • Salads: Add crumbled goat cheese to salads for a creamy component; it pairs exceptionally well with vinaigrette dressings and nuts.

Incorporating Goat Cheese into Recipes

Here’s how you can introduce goat cheese into your culinary routine:

  • Pizza: A goat cheese pizza is a gourmet twist, often complemented with sun-dried tomatoes, caramelized onions, or prosciutto.
  • Sandwiches: In sandwiches, goat cheese adds a savory and creamy layer that works well with grilled vegetables or roasted meats.
  • Savory Dishes: Incorporate goat cheese into stuffed chicken breasts, pasta fillings, or as a topping for baked dishes to enrich the overall taste profile.

Regional Varieties and Origins

A colorful display of various types of goat cheese from different regions, showcasing their unique shapes, textures, and origins

Understanding the origins and regional varieties of goat cheese provides insight into its diverse flavors and textures. Here, you’ll discover how different areas and local practices contribute to the unique characteristics of each cheese variety.

Prominent Goat Cheese Regions

United States: The craft of making goat cheese in the United States has been perfected over the years, with producers creating cheeses comparable to European standards.

American goat cheeses are often innovative, with some taking inspiration from French classics.

Catalonia: This region in Spain is known for ‘Garrotxa’, a cheese with a distinct gray rind that provides a rustic aesthetic.

It comes from the Catalan Pyrenees and expresses a flavor profile enriched with the essence of the local terrain.

Loire Valley: In France’s Loire Valley, goat cheese has a prestigious reputation, with ‘Chevre’ being the umbrella term for French goat cheese.

The area’s mineral-rich soil and favorable climate contribute to the tangy flavor that’s characteristic of the cheeses produced here.

Notable Goat Cheese Varieties by Region

  • United States:
    • Humboldt Fog: A creamy cheese with a line of edible ash, reflecting a balance of tangy and smooth notes.
    • American Chèvre: Typically fresh with a mild, tangy flavor, and a creamy texture reminiscent of the freshness of goat milk.
  • Catalonia:
    • Garrotxa: Known for its semi-firm texture and complex taste, Garrotxa carries a nutty and herbal flavor with a velvety mouthfeel.
  • Loire Valley:
    • Crottin de Chavignol: Pairs beautifully with Loire wines, like Sancerre and Chardonnay, due to its bold flavors that can stand up to the acidity and mineral undertones of these wines.
    • Valençay: An ash-covered cheese that showcases a tangy and soft composition, symbolizing the rich heritage of goat’s milk cheese in the region.

When considering cheese types, the distinction among goat’s milk, cow’s milk, and sheep’s milk is significant.

Goat’s milk cheeses, such as fresh ‘Chevrot’, illustrate this well with their signature tangy flavor and are often enjoyed in their unaged form to appreciate the full expression of fresh goat milk.

Production and Aging Processes

A goat farm with cheese aging in a cool, dimly lit cellar, while workers carefully monitor the production process

The production and aging of goat cheese are pivotal in defining its moisture content, flavor profile, and texture.

These stages take you from fresh goat’s milk to a distinguished cheese with distinctive characteristics.

The Aging Process

The aging process, also known as affinage, is where goat cheese develops its unique flavor over time.

Whether the cheese is left to age for a few weeks or several months, your cheese will undergo biological changes that enhance its taste and complexity.

Factors like temperature and humidity are carefully controlled to ensure the right aging conditions.

  • Fresh cheeses: Unaged or aged for a minimal duration
  • Soft-ripened cheeses: Aged for a few weeks
  • Hard cheeses: Aged for months to years

During the aging process, enzymes break down casein proteins and milk fat, contributing to the cheese’s flavor.

The presence of herbs and specifics of the goat’s diet also influence the final taste.

Texture and Rind Development

As goat cheese ages, its texture changes dramatically.

Initially, all goat cheese begins with a higher moisture content, yielding a soft and creamy texture.

Soft Cheese Texture:

  • Smooth and spreadable
  • Creamy to the touch

Aged Cheese Texture:

  • Becomes firmer as moisture decreases
  • Can range from crumbly to densely packed

The development of a rind is another transformation.

For soft-ripened cheeses, a bloomy rind—formed by molds like Penicillium candidum—contributes both to texture and a complex, earthy flavor profile.

A natural rind, typical in aged cheeses, forms from the drying of the outer layer, becoming hard and often edible.

Rind TypeCharacteristicsCheese Examples
No rindSoft surface, high moisture contentFresh Chèvre
BloomyWhite, soft, edible moldCrottin de Chavignol
WashedMoist, sticky, often pungentValençay
NaturalHard, may be inedibleAged Tomme de Chèvre

Choosing and Storing Goat Cheese

A variety of goat cheese types displayed on a wooden board, with labels and a cheese knife nearby. A refrigerator in the background for storing the cheese

When selecting goat cheese, pay attention to texture and flavor, which can range from creamy to crumbly and mild to sharp.

Adequate storage is crucial to maintain the quality and extend the shelf life of your cheese.

Selecting Quality Goat Cheese

When you’re choosing goat cheese, consider the flavor profiles you enjoy.

Fresh cheeses are mild and tangy, while aged varieties develop a more pronounced and earthy flavor.

The appearance of the rind can also tell you about the cheese; a bloomy rind suggests a soft ripened cheese with a creamy texture, while a harder rind indicates a cheese that’s been aged longer and has a firmer texture.

If you’re looking for rich flavors, opt for a cheese with visible salt crystals which hint at a well-aged cheese.

Proper Storage Techniques

For Fresh Goat Cheese:

  • Temperature: Keep it between 35°F and 40°F to inhibit bacterial growth.
  • Wrapping: Use cling film or its original packaging to limit air exposure, which can dry out the cheese.

For Aged Goat Cheese:

  • Temperature: Store as above, in the less cool part of your fridge.
  • Wrapping: Encase in parchment paper followed by a loose layer of aluminum foil.

General Tips:

  • Location: Place cheese in the refrigerator’s vegetable drawer or the back or bottom shelf, depending on the fridge design.
  • Breathability: Allow the cheese to breathe to prevent moisture accumulation, which could foster mold.

Cultural Impact and Popularity

A bustling market with various types of goat cheese on display, showcasing the cultural impact and popularity of this dairy product

Your understanding of goat cheese is deepened by recognizing its role in cultural traditions and contemporary food trends.

Through its historical roots and evolving presence on the modern table, goat cheese maintains a significant impact on culinary practices and consumer preferences.

Goat Cheese in Cheesemaking History

Historically, goat cheese, with its tangy flavor and varied textures, has occupied a special niche in cheesemaking.

You can trace the craft’s origins back centuries in rural regions where it served as a dietary staple.

Goat cheeses like ricotta were not merely food products; they symbolized local heritage and were central in community festivals and seasonal celebrations.

To witness the extensive history of goat cheese is to understand the resilient traditions that have shaped its production through ages.

Current Trends and Consumption

Today, you’ll find goat cheese remains popular, often celebrated for its unique flavor and versatility.

As a foodie, you might appreciate that the tangy flavor of goat cheese makes it a perfect pair for sweeter items like grapes.

This cheese is also highly regarded for its use in a variety of dishes and cuisines, indicating its adaptability and sustained demand.

Current consumption trends suggest an increased interest in artisanal and locally produced cheeses, with goat cheese often at the forefront of this movement.

As you look at menus or stroll through gourmet shops, you’ll see how goat cheese identifies not just with history, but with the avant-garde of the culinary world as well.

Frequently Asked Questions

In this section, you’ll find direct answers to common queries regarding the diversity and characteristics of goat cheeses.

What are the characteristics of hard goat cheese compared to other varieties?

Hard goat cheeses are firmer and often have a stronger, more complex flavor than softer varieties. They also typically undergo a longer aging process.

Can both goat and sheep milk be used to produce similar cheeses, and what are the differences?

Yes, both goat and sheep milk can create similar types of cheeses.

The main difference is that goat cheese tends to have a tangier flavor, while sheep’s milk imparts a richer and often sweeter taste to the cheese.

What distinguishes mild goat cheese brands from stronger varieties?

Mild goat cheese brands often offer cheeses that are young, with a creamy and gentle flavor profile.

In contrast, stronger varieties have undergone longer aging, intensifying their flavor and aroma.

What are some common goat cheese varieties found in supermarkets?

Some common goat cheese varieties you might find include fresh chèvre, which is soft and spreadable, as well as aged types like Gouda or feta, which are firmer with more pronounced flavors.

How is the production process for goat cheese different from other types of cheese?

The production of goat cheese can differ in the specifics of coagulation and aging, as goat milk can have unique properties affecting the cheesemaking process, such as a distinctively tangy flavor profile and smoother texture.

What are the main differences between freshly made and aged goat cheeses?

Freshly made goat cheese is characterized by a creamy texture and mild, tangy taste.

Aged goat cheeses have a firmer texture, a pronounced flavor, and may develop a rind, signifying the completion of the aging process.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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