Goat cheese is cheese made from goat’s milk. It ranges from fresh, soft and tangy chèvre to aged, firm and more complex varieties. Flavour and texture depend on the breed, milk treatment, starter cultures, draining, rind development and ageing. Goat cheeses are used in salads, tarts, sauces, cheese boards and warm preparations.
Fresh chèvre is usually moist, spreadable and gently acidic, with a clean lactic flavour. As goat cheese ages, it generally loses moisture and develops a firmer texture and more concentrated, sometimes earthy or nutty character. Some varieties develop a wrinkled or ash-coated rind, while others are aged with a natural or washed rind.
Recognised French goat cheeses include Crottin de Chavignol, Sainte-Maure de Touraine, Valençay and Banon. Their shapes, rind treatments, textures and flavours vary considerably with age and production method. The term chèvre is commonly used for goat cheese generally, but it can also appear in the names of particular products.
Example: fresh chèvre can be served with beetroot, herbs and toasted nuts, while an aged Crottin de Chavignol pairs well with a Loire Valley Sauvignon Blanc such as Sancerre.
Keep fresh goat cheese refrigerated and covered to prevent drying and odour transfer. Bring it toward an appropriate serving temperature before plating if the recipe allows. For warm preparations, consider moisture content: fresh chèvre softens readily, while some aged cheeses hold their shape better.
Allergen note: Goat cheese contains milk proteins and is not suitable for guests with a milk allergy. Goat’s milk is not a safe substitute for cow’s milk for someone with a milk allergy.
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