Goat cheese comes in two types: fresh and aged, with around 87 varieties based on region. The flavor is stronger than cow’s milk cheese due to the goats’ bitter plant diet. The lactic process produces a creamy cheese, while aging affects texture and taste. Goat cheese is low in calories and fat and easier to digest. The cheese-making process is standard.
There are two basic types of goat cheese: fresh and aged. The fresh type is creamy, spreadable, and often flavored with herbs or vegetables. The other is firmer and has a stronger flavor. There are around 87 different varieties, based on the region of the world where they are produced; this number varies regularly as producing regions and farms come and go.
Goat’s milk cheese, often referred to as chèvre, comes in a wide variety of flavors, textures, and firmnesses. These factors are determined by the diet of the animals and by the processing and aging of the cheese. The many areas of the world it comes from often also contribute to its distinct tastes.
The flavor of goat’s milk cheese is always stronger than that of cow’s milk cheese because goats traditionally eat a more bitter plant diet than cows. This diet makes the milk taste stronger. Because cheese is traditionally made in areas where refrigeration is rare, it is often stored with heavy salt coatings to prevent decay. This treatment contributes to the cheese’s reputation for saltiness.
Goat herds are normally smaller than cow herds and also produce less milk. Their milk is only collected from the farms once a week. As the milk waits to be collected, its acidity increases. This acidity, along with the hormones in the milk, adds to the distinct flavor.
The texture and firmness of goat milk cheese are determined by how it is made. The most common method of production is called the lactic process, which results in a creamy, easily spreadable cheese. It can be eaten as soon as it is made or soft-ripened, which means that a slight mold forms on the outside of the cheese and makes it runnier closer to the outer rind.
Goat’s milk cheese is sometimes preferred over cow’s milk cheese because it tends to have fewer calories. Goat cheese is also thought to be easier to digest, which makes it appealing to people who have problems eating foods made from cow’s milk. This cheese is also low in fat.
The goat milk cheese making process is fairly standard, regardless of its country of origin. Warm goat’s milk is mixed with rennet, an enzyme used in many cheeses to make curdled milk. The soft curds are then drained through cheesecloth and pressed. Gauze bags are hung to cure. The length of the maturing process influences the texture and taste of the cheese.
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