Goat Cheese

Goat's cheese

Often called by its French name, Chèvre, meaning goat, this cheese type comes in many different flavors and textures - from crumbly to creamy, young to mature, mild to tangy. A versatile cheese, it can be white, coated with ash or herbs, or wrapped in grape leaves. Its distinctive character comes from capric acid (after the Latin word capra, meaning ”goat”) - a flavorful fatty acid that promotes the development of good intestinal bacteria in humans and is sold as a health food product. Thanks to its relatively low lactose content, cheeses from both goats and sheep are excellent choices for people with lactose intolerance. 

A versatile, flavorful classic

Flavors are tart, with a soft, almost spreadable texture. Unapologetic, goats’ cheese is intense in its youth, providing earthy and tangy nuances that sharply sweep the palate. Letting it linger means allowing the flavors to settle and clean up, providing plenty of opportunity for other pairings to stand out. As it ages, the body grows firm without hardening. The consistency instead becomes crumbly, while flavors turn creamy with hints of hazelnut and dried herbs gradually signalling their presence. Low in fat, it clocks in as a lighter alternative to most heavier cheeses. Its unmistakeable bitterness enlivens surrounding flavors, while also offering a rich savor.

Fresh goats’ cheese never develops a rind, whereas aged variants boast a plethora of different coatings. Harder variants usually display natural or waxed rinds, while those ripened with white mold are coated in a fluffy jacket, much like a Camembert or Brie.

Types of goats’ cheese

As with cheese made using milk from cows or sheep, goats’ cheese is favored for its great versatility. Its seemingly endless range of flavors lets it develop intricate profiles and a wide spectrum of different types of cheese.

Chèvre

Rather than being a specific cheese, Chèvre is more a term for traditional French goats’ cheese. There is a great variety in types, including different ages, molds and rinds. Fresh variants are pronounced and vibrant, often enjoyed within a few days of production.

White mold goats’ cheese

White mold goats’ cheese (i.e. Goat Brie or Castello Double Crème White with Goat’s Milk), provide a new take on already established classics. The tang of the goats’ milk softens in its maturation, instead delighting in subtle hints of rural mushroom and rich cream. 

Blue cheese

Evoking fresh blue mold and hints of earthy mushrooms, blue mold cheese made using goats’ milk features a clean and sharp aroma. Like overgrown forage, the blue veins cover their ivory-colored center, extending piquancy throughout. The texture is smooth and creamy, creating a distinct sensation. 

Pair with honey, sliced pear and walnuts.