Ingredient: Goats' cheese
Category: Dairy- Cheese
Season: All
Goat's milk cheese , goat cheese or Chèvre cheese is cheese made from goats' milk (chèvre is French for goat).
In regions where domesticated goats are kept, many kinds of goats’ milk cheese are produced.
Goats' cheese list here
Although cow's milk and goat's milk have similar overall fat contents, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavour of goat's milk cheese. (These fatty acids take their name from the Latin for goat, 'capra'.)
Chèvre cheese is often served hot and is then called Chèvre chaud.
Some of the better known goat's cheese by country:
France
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.
French goats' milk that have: Appellation d'Origine Controllée registration
Examples of French Chèvre include:
Bucheron, (PDO)
Chabis de Gatine,
Crottin de Chavignol (AOC in 1976 ) (PDO),
Pélardon (AOC in 2000) (PDO),
Picodon (AOC in 1983) (PDO),
Pouligny Saint-Pierre (AOC in 1972 ) (PDO),
Rocamadour (AOC in 1996 ) (PDO) ,
Sainte-Maure de Touraine (AOC in 1990) (PDO) ,
Chabichou du Poitou (AOC in 1990) (PDO),
Valençay (AOC in 1998) (PDO),
Pyramide.
Spain
Mató is a Catalan fresh cheese made from cow's or goat's milk.
Portugal
Castelo Branco is a Portuguese goat's milk cheese.
United Kingdom
Pantysgawn is a Welsh goat's milk cheese,
Gevrik is a Cornish goat's milk cheese
Greece
Halloumi,
Feta,
Mizithra
Anthotyros
are traditionally made from a mixture of goat's and sheep's milk.
In Greece goat's cheese has a long lasting history from the time of Homer. In Odysee he refers a woman stirring goat's cheese with wine to reduce the acidity of the wine.
Norway
Brunost, which literally means brown cheese, is made in Norway.
Italy
Caprino is an Italian goat's milk cheese.
These can range from a soft, spreadable young cheese with a mild flavour, to a well-matured, strong, zesty, very goatee-flavoured one.
For eating, try the strong-flavoured French Crottin de Chavignol, the English Chabis, or Mine Gabhar, which is made in County Wexford, Ireland.
The log-shaped Chèvre, dusted in ashes, is a medium - matured softer goats’ cheese.
For a fresh farmhouse goats’ cheese with a milder flavour that also grills very well, Perroche, made in Herefordshire, is superb.
The quantity of goats’ cheese made on farms fluctuates with the seasons, therefore, it is often in short supply.
There are farm-made soft-rind goats’ cheeses labeled Welsh or Somerset, which are fine for cooking
Goats’ cheeses in general are good for cooking. For a strong flavour, choose Crottin de Chavignol; farm-made soft-rind goats’ cheeses labeled Welsh or Somerset will be mellower
Goats' cheese list here
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