Goat cheese

Goat cheese

About Goat cheese Edit

Goat cheese, also known as "Chèvre" is cheese made from goat's milk ("chèvre" is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced.

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 flavor 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.

Types of goat cheese Edit

  • Chabis – French goat's milk cheese
  • Crottin de Chavignol – French goat's milk cheese
  • Pélardon – French goat's milk cheese
  • Picodon – French goat's milk cheese
  • Pouligny Saint-Pierre – French goat's milk cheese
  • Rocamadour – French goat's milk cheese
  • Sainte-Maure de Touraine – French goat's milk cheese
  • Chabichou du Poitou – French goat's milk cheese
  • Valençay – French goat's milk cheese
  • Mató – Catalan fresh cheese made from cow's or goat's milk
  • Cabreiro de Castelo Branco – Portuguese goat's milk cheese
  • Halloumi – Greek cheese traditionally made from a mixture of goat's and sheep's milk
  • Feta – Greek cheese traditionally made from a mixture of goat's and sheep's milk

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