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- 1 Properties
- 2 List of goat's milk cheeses by region
- 3 See also
- 4 References
- 5 External links
Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, capra.)
Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.
Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to form a warm viscous form of the cheese.
List of goat's milk cheeses by region
- Buche Noir is a fresh pressed goats curd covered in fine vine ash from the Sydney region.
- Meredith Dairy from the western districts of Victoria.
- Labneh is a goat, cow or sheep yogurt cheese consumed in many parts of the world including the Eastern Mediterranean. It is often eaten with olive oil, olives, zaatar and fresh vegetables on flatbread for breakfast.
France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou, where goats are said to have been brought by the Moors in the 8th century. Examples of French chèvres include Bucheron, Chabis, Chavroux, Clochette, Couronne Lochoise, Crottin de Chavignol (largest produced goat cheese AOC), Faisselle, Montrachet (Burgundy), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.
It is sometimes served hot as chèvre chaud.
- Tullyboy goat cheese is a hard mature cheese made from pasteurized milk.
- Ġbejna is a goat (or sheep) soft cheese. Various types are found which include; fresh (friski or tal-ilma), sundried (moxxa, bajda or t'Għawdex), salt cured (maħsula), peppered (tal-bżar) seasoned (imħawra).
- In the Netherlands there are several smaller goat cheese farms. In the 'Westerkwartier', the region west of the city of Groningen has a relatively large concentration of biological goat cheese farms and the most famous goat cheese from this region is called Machedoux, which is a brie-like cheese made from goat milk that is sold and served in restaurants all over the Netherlands and in Belgium and northern Germany. In other parts of the Netherlands, goat cheese is usually made in the Gouda style.
- Geitost, which means goat cheese. It is brown and made from goat milk and whey. You can also buy other brown cheeses, for example Brunost ("Brown cheese") which are made from cow milk whey, goat milk whey or a combination of both.
- A fresh goat milk cheese is also available, known as Snøfrisk. It comes in different varieties including natural, chanterelles, herbs, and various other additions.
- Recently a firm white goat cheese was also made available in supermarkets.
- Mató is a Catalan fresh cheese made from cow's or goat's milk.
- Garrotxa is a firm goat's cheese originally from Garrotxa in northern Catalonia.
- Shosha – a pungent cheese and staple food in Tibetan cuisine that is often made from animals suited to the climate such as goat and yak
- Tulum Cheese is a goat cheese made in Turkey.
- Sepet Cheese and Kaşar Cheese] are also produced from goat milk and marketing as Goat Sepet Cheese and Goat Kaşar Cheese.
- Beyaz Peynir ("White Cheese" in Turkish) is a brine cheese produced from sheep, cow, or goat milk and when it is made off 100% goat milk, then it is also categorized as Goat Cheese in Turkey and named as Coat White Cheese.
- Pantysgawn is a Welsh goat's milk cheese.
- Capricorn is a Somerset, UK goat's milk cheese.
- Gevrik is a Cornish goat's milk cheese. The word gevrik meaning 'little goat' in the Cornish language.
- Tesyn is a Cornish smoked goat's milk cheese. Tesyn means 'cake' in the Cornish language.
- Kunik is a goat and Jersey cow blend, mold-ripened with similar properties to Brie.
- Humboldt Fog is a mold-ripened goat cheese with a central line of edible white ash made by Cypress Grove Chevre
- In Venezuela, specifically in the states of Falcón, Lara and the population of San Jose de Turgua in Miranda state, many types of goat cheese are produced using traditional methods. The most common type is Pasta Firme. A variety of artisanal cheeses are manufactured by smaller producers.
- "Content of Milk by Species". havemilk.com.
- "Capric acid," Chemical LAND21.com. Accessed 26 June 2008.
- "Get your goat you've pulled...", Impressions Magazine, n.d. Accessed 26 June 2008.
- "Gevrik Cheese," practicallyedible.com. Accessed 26 June 2008.
- "BBC NEWS – UK – England – Cornwall – Smokehouse emerges as big cheese".
- "Newquay's Finest – Accommodation, Clubs and Surfing Events".
- Idalia De León. "Estampas". El Universal.