Goat Cheese

Goat's cheese

Often called by its French name, Chèvre, meaning goat, this cheese type comes in many different flavours 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 flavourful 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, flavourful classic

Flavours 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 flavours 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 flavours 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 flavours, while also offering a rich savour.

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 mould are coated in a fluffy jacket, much like a Camembert or Brie.