Goat's milk cheese
, goat cheese
) 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
, 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
du Poitou, Valençay
, and Pyramide.
Spain and Portugal
- 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).