Skip to main content

A Comprehensive Guide to Goat Cheese

Image used with permission by copyright holder

One of the world’s most popular cheeses, Chèvre is as hard to miss as it is to pronounce. The goat milk cheese is on every charcuterie board, sliced onto pizzas, baked into fruit tarts, and sprinkled over salads in any season. What is it about this unassuming cow-free cheese that makes it stand out so much while also blending in so well?

Whether your affair with Chèvre was love at first bite or you’re just brie curious, a little off-the-rind insight can be the key to unlocking a whole new wheel of pasteurized possibilities. So for you’re next trip down the cheese aisle, here’s a go-to guide Chèvre.

What is Chèvre or Goat Cheese?

Image used with permission by copyright holder

Le Fromage de Chèvre, or goat cheese, is any cheese made from fresh goat’s milk. The French “Chèvre” refers to the youngest of goat cheeses but is commonly used as the general term for any cheese made from goat’s milk. Goat cheeses come in a wide array of tastes and textures which makes them one of the most widely created and consumed cheeses in the world.

How is Goat Cheese Made?

Image used with permission by copyright holder

The process of making goat cheese is one of the oldest and simplest forms of cheesemaking. Goats were one of the first domesticated animals and in many parts of the world, goats are still the primary source of milk and cheese.

Goat cheese is produced in the spring season. Unlike cows, dairy goats only produce milk from March to July, so the richest and freshest cheese is created during these months. Fresh goat milk is warmed, allowing it to naturally curdle, the curds (solidified milk protein) separate from the whey which is drained, and the remaining curds are pressed into form. Most goat cheeses will age for only a few days to weeks. Young goat cheeses have a white hue and a soft, crumbly texture; as the cheese ripens it becomes yellower, firmer, and develops a furry rind.

How Does Goat Cheese Taste?

Image used with permission by copyright holder

Goat cheese is commonly described as having a mild, earthy, buttery but tart flavor. The flavors will deepen as the cheese ripens making the tartness sharper and earthiness more pronounced. Goat cheese is often sold covered in herbs or peppers for an added layer of flavors.

Like most cheeses, Chèvre is commonly served as part of a platter paired with slices of bread and wine but the mildness of the cheese makes it a popular addition to salads and baked dishes alike. Goat cheese also has a lower lactose content than cow’s milk, which makes it a great cheese choice for those with digestive issues or lactose intolerance.

Types of Goat Cheeses

Image used with permission by copyright holder

Chèvre is a culinary term often used to reference the entire range of goat cheeses and they are also categorized from soft fresh cheese to hard aged cheese. There is an endless range of goat cheese varieties and flavors created all across the world. Añejo is a firm-aged Mexican cheese, Geitost a sweet Norwegian brown goat cheese, and Yagi (the Japanese word for goat) is a goat cheese made in Japan. Goat cheeses also come in well-known styles such as blue, brie, cheddar, and Gouda.

Fresh or Young

Image used with permission by copyright holder

This creamy, rindless cheese is aged only a few days, giving it the mildest flavor and the most spreadable texture. It is the most common type of chevre, often sold plain or mixed with fresh herbs in a log shape.

Types: Petit Billy, Le Cornilly, Labneh

Soft Ripened

Image used with permission by copyright holder

These semi-young cheeses are aged for around three weeks and are known for a citric taste with a natural rind or bloomy rind. Many versions are dusted with charcoal for protection, giving them a signature ash gray-blue shell.

Types: Valençay, Selles-sur-Cher, Humboldt Fog, Brie

Aged Goat Cheese

Image used with permission by copyright holder

The semi-hard cheeses are aged for up to three months and have a thick rind and a firm texture with a citrusy, earthy finish.

Types: Gouda, Garrotxa, Drunken Goat, Bleu de chèvre

Editors' Recommendations

Lauren Paige Richeson
Lauren Paige Richeson is an author and artist specializing in written, visual, and edible content. She wrote about Food…
Load up on high-fiber foods: Your guide to getting enough fiber in your diet
Learn about fiber-rich foods and how to get plenty daily
Fiber in beans

"You need more fiber in your diet." How often has your doctor, nutritionist, or mom told you that? You probably know you need fiber, but do you understand why it’s so important? 

The kind of soluble fiber that you find in grains, fruits, and veggies is best known for keeping you regular. You’re not as likely to suffer tummy problems or experience constipation if you constantly eat fiber-rich foods. While this is an essential component of healthy living, fiber has many benefits beyond regular, healthy bowel movements. Fiber also helps you maintain a healthy weight and reduces your risk for certain diseases. 

Read more
Rum 101: An enthusiast’s guide to understanding the different types of rum
After you read this rum guide, you'll know which are your favorites

Rum's importance in the grand history of American drinking stretches back to before the U.S. became a country. Rum was a necessity in the Colonial days, both as an item for trade and as one of the primary means of getting good and wasted. When the country was just getting on its feet, whiskey as we know it hadn't quite made an impact yet. That left, rum and hard cider, and other imports.

Nowadays, rum is crafted in many parts of the globe, with producers employing traditional rum-making methods and a multitude of blending and aging techniques. Given its strong influence in the world, it’s important to know what rum is, how it’s made, as well as the different types of rum that are available out there.

Read more
How to drink bourbon like a pro: A beginner’s guide
These simple steps will help you taste bourbon the way the pros do
Whisky, whiskey, bourbon or cognac with ice cudes on black stone table and wood background

If you consider yourself to be a connoisseur of bourbon, you probably don’t simply throw it back without tasting it. You probably also imbibe it more than just mixed into bourbon drinks. But even if you sip it slowly, enjoying the nuanced flavors of vanilla, caramel, oak, dried fruits, and spices in the corn-based, aged spirit, you’re still probably not getting as much out of your Weller, Elijah Craig, Woodford Reserve, or Michter’s as you could be. It's not easy to learn the real techniques involved in how to drink bourbon.

This is because, even though you’re drinking your bourbon neat, sipping it slowly, taking your time, and trying your best to pick out the various aromas and flavors, you probably don’t have all the skills to do it the way a bourbon distiller, blender, or expert taster might. This is because tasting bourbon (and all whiskeys) is done in steps. It’s more than just drinking and thinking. And it's more than ordering bourbon on the rocks.

Read more