goat cheese

Goat's milk cheese

Goat's milk cheese, goat cheese or chèvre (French for goat) is cheese made from goat milk. 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.)

When chèvre is served hot, it is known as chèvre chaud.

List of goat's milk cheeses by country


France and other countries produce 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. Examples of French Chèvres include Bucheron, Chabis, Crottin de Chavignol (largest produced goat cheese AOC), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.

Spain and Portugal

United Kingdom


  • Greek halloumi, feta, mizithra and anthotyros are traditionally made from a mixture of goat's and sheep's milk. In Greece, goat cheese has a very long history; in the Odyssey, Homer refers to a woman stirring wine with goat cheese to reduce the acidity of the wine.


  • Brunost, which literally means brown cheese, is made in Norway. It is often sold in the USA under the name Gjetost (goat cheese).




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