Goat cheese Goat cheese, or chèvre ( or ; from French language, French ''fromage de chèvre'' 'goat cheese'), is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world w ...

is produced using

goat milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in ...

, the

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

domestic goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

s. Goat milk is commonly used to make cultured

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...

s, including

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

. Myriad goat milk cheeses are produced around the world.

Varieties

Anari cheese Anari ( gr, αναρή, tr, nor) is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it gained popularity following publicity. One of the main industrial producers on the island wo ...

* Añejo cheese – a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. *

Anthotyros Anthotyros () (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or ...

Banon cheese Banon is a French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around in diameter and in hei ...

Bastardo del Grappa Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product ...

Brunost Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer t ...

(known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile Edge of boucheron

Bucheron Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that weigh that are sliced and sold ...

– native to the Loire Valley in France *

Cabécou Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a ...

Cabrales cheese Cabrales (Spanish: ''queso de Cabrales'') is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/ ...

Caciotta Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Cacciotta has more than a dozen variations. The cheeses are cylindrical in shape and up to weight. The period of ripen ...

Caprino cheese Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, . With modern methods of production, the cheese is made from cow's milk as well or a combination ...

Castelo Branco cheese Castelo Branco (Portuguese: ''Queijo de Castelo Branco'') is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of or ...

Cathare Cathare is a goat's milk cheese from the Languedoc-Roussillon region of France. The cheese comes in flat discs whose face is covered in charcoal powder with the Occitan cross inscribed. Under the rind, Cathare is pure white with a soft, creamy t ...

Chabichou Chabichou (also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (''or Fromage de Chèvre'') with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a " ...

Chabis Chabis is a French cheese with a delicate flavour and a texture that becomes firmer as it matures. Chabis is a soft cheese produced without heating or pressing, using goat's milk. It features a "croûte fleurie" coating of soft white mould r ...

Chevrotin Chevrotin is a soft goat milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has had an AOC designation. Production Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Ch ...

Circassian cheese Circassian cheese ( ady, адыгэ къуае , russian: адыгейский сыр ''adygeyskiy syr'', is a cheese found across the North Caucasus, the Levant The Levant () is an approximate historical geographical term referring to ...

Circassian smoked cheese Circassian smoked cheese is a smoked low-fat Circassian cheese, especially produced in the eastern Marmara region The Marmara Region ( Turkish: ''Marmara Bölgesi'') is a geographical region of Turkey. Located in northwestern Turkey, it is bo ...

Couronne lochoise Couronne lochoise. Couronne lochoise is a soft and creamy raw goat's milk cheese originating in the farmlands of the Loches area of Touraine in the Loire Valley, France. Its name literally translates to "Crown of Loches", which references its do ...

Crottin de Chavignol Crottin de Chavignol is a goat cheese produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. History The small cylindrical goat cheese from the area around Ch ...

* Dolaz cheese *

Faisselle Faisselle is a non-protected French cheese made of raw milk from cows, goats, or sheep. The name comes from the mold in which the cheese is strained: . Production Faisselle is traditionally produced in the centre of France, but because its name ...

– a non-protected French cheese made of raw milk from goats, cows or sheep *

Feta Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is ...

Formaela Formaela ( el, Φορμαέλα) is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996. Formaela is prepared mainly ...

Formatge Garrotxa (2435282542) (cropped)

* Garrotxa cheese *Gbejna friska - a fresh cheeselet similar to ricotta in texture - native to Maltese Islands *Gbejna tal bzar - same as above but aged and coated in black pepper - native to Maltese Islands *Gbejna mghoxxa - same as the fresh cheeslet but left to air dry - native to Maltese Islands *

Halloumi Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point a ...

* Jibneh Arabieh *

Kars gravyer cheese Kars gravyer is a Turkish cheese similar to Gruyère. It is usually made with pure cow's milk or a mixture of cow and goat's milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Som ...

Kasseri Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a pr ...

Kefalotyri Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both ...

Leipäjuusto Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow th ...

Majorero Majorero () is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently, it is protected under Euro ...

– from Spain, it is similar to

Manchego Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery textu ...

, and is protected under European Law with

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...

(PDO) status. *

Manouri Manouri ( el, μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Gre ...

Mató Mató () is a fresh cheese of Catalonia made from sheep' or goats' milk, with no salt added. It is usually served with honey, as a traditional and emblematic Catalan dessert known as . Description and origin Mató is a whey cheese similar t ...

Mizithra Mizithra or myzithra ( ) is a Greek whey cheese or mixed milk- whey cheese from sheep or goats, or both. Barron, Rosemary (1991). ''Flavors of Greece.'' William Morrow, It is sold both as a fresh cheese, similar to Italian ''ricotta'', and as a ...

Nabulsi cheese Nabulsi (or naboulsi) is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akk ...

Payoyo cheese Payoyo cheese (Spanish: ''queso payoyo'' or ''queso de cabra payoya'') is a type of cheese made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema, Spain. It began p ...

Pélardon Pélardon, formerly called ''paraldon'', ''pélardou'' and also ''péraudou'', is a List of French cheeses, French cheese from the Cévennes range of the Languedoc-Roussillon region. It is a traditional cheese made from goat's milk. It is round ...

Picodon Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan. The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to go ...

Picón Bejes-Tresviso Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as ''Picón de Tresviso'' and ''Queso Picón ...

* Pouligny-Saint-Pierre cheese *

Rigotte de Condrieu The rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu. It has French AOC since 2008 and acquired European PDO in November 2013. See also * Li ...

Robiola Robiola is an Italian soft- ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in t ...

Rocamadour cheese Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the ''département'' of the Lot. Rocamadour belongs to a family of ...

Rubing Rubing () is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan, Yunnan Province of China by people of the Bai people, Bai and Sani people, Sani (recognized as a branch of the Yi people, Yi in China) minorities. Its B ...

Sainte-Maure de Touraine Sainte-Maure de Touraine is a French cheese produced in the province of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance fro ...

Santarém cheese Santarém is a goat cheese from Portugal produced in several different regions, most notably in the Santarém (district), Santarém district and in Serra de Santo António in the Ribatejo province of Portugal. It is considered to taste best ripe ...

Selles-sur-Cher cheese Selles-sur-Cher (also spelled ''selles-sur-cher'' in all lower case in French) is a French goat-milk cheese made in Centre-Val de Loire, France. Its name is derived from the commune of Selles-sur-Cher, Loir-et-Cher, where it was first made in the ...

* Snøfrisk *

Testouri Testouri cheese is a cheese made from sheep milk or goat milk. It is often shaped like an orange, and is eaten fresh and lightly salted. Testouri cheese is popular in North Africa and the Near East. Testouri is popular in East Africa and was intr ...

* Tulum cheese * Valençay cheese * Van herbed cheese *

Xynomizithra Xynomizithra or xynomyzithra () is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Cre ...

Xynotyro Xynotyri is an unpasteurized whey cheese from Greece made from sheep's milk or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyri" means "sour cheese" in Greek. Traditionally, the che ...

Brands

* Ardagh Castle Cheese *

Ardsallagh Goat Farm Ardsallagh Goat Farm is located at Carrigtwohill, County Cork. Three types of cheese are made from their own herd and from locally sourced goat's milk. The cheeses are suitable for vegetarians. Products * Ardsallagh Natural Goats Yogurt * Ardsa ...

Blue Rathgore Blue Rathgore was a blue Irish cheese made from goat's milk. It was produced from 1989 until at least 2000 by the Woodside Dairy in Finaghy, Belfast, Northern Ireland.Marilynn Marter"A way with curds" ''The Philadelphia Inquirer'', 26 January 200 ...

Bluebell Falls Bluebell Falls is an organic goat cheese company in County Cork, Ireland. History Bluebell Falls farm is owned by the O'Sullivan family and registered and approved as a Food Business operator. Before 1995, the farm was primarily geared towards ...

Bonne Bouche Bonne Bouche is an aged Goat cheese, goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States. "Bonne bouche" is French language, French for "tasty bite". Made with fresh pasteurized goats’ milk from Vermont and Ca ...

Bouq Émissaire Bouq Émissaire is a raw milk goat cheese with an ash-covered rind made by Fromages Chaput of Châteauguay, Quebec, Canada. It is aged by Dépendances du Manoir of Brigham, Quebec. The name is a misspelling of the French term for "scapegoat" ...

Capricious Capricious may refer to: * Capricieuse, also spelled Capricious, a solitaire card game * Capricious (cheese), an aged goat's milk cheese See also * Arbitrary and capricious In law, the standard of review is the amount of deference given by on ...

Chaubier Chaubier is a washed rind French Cheese made from half goat's milk and half cow's milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed hum ...

– a washed rind French Cheese made from half goat's milk and half cow's milk *

Chavroux Chavroux is a French factory produced soft cheese made using goat's milk. The cheese is sold, most usually, in small containers in the form of a truncated pyramid, each of 150 g, or in the form of a cylinder. It can be eaten all round the year ...

Chèvre noir Chèvre noir is a firm pasteurized goat's milk cheese made by Fromagerie Tournevent in Chesterville, Quebec, Canada. Launched in 1988, Chèvre Noir is made in the style of a cheddar but from goat's milk. The cheese was created by cheesemaker Loui ...

Clochette Clochette ( French for "little bell") is a bell-shaped, mold-ripened goat cheese from the Nouvelle-Aquitaine region in France that is made by Chèvréchard, a goat cheese maker. Clochette is matured for two weeks and has a shelf life of about 45 ...

Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made ...

Cooleeney Farmhouse Cheese Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland. The Maher family are fourth generation farmers who use the milk from their own pedigree Friesian dair ...

Corleggy Cheese Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from loc ...

Gleann Gabhra Gleann Gabhra is a small award-winning Irish cheese company owned by Dominic and Fionnuala Gryson located in Macetown near the Hill of Tara in County Meath, Ireland, producing a single cheese, Tara Bán, a mild-flavoured goat's Cheddar with a fi ...

Glyde Farm Produce Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldto ...

* Harbourne Blue *

Humboldt Fog Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay. It is an uncooked pressed cheese made from pasteurized goat's milk. Hum ...

Kunik cheese Kunik is a brand of cow and goat milk cheese. It is described by the producer as a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk. It has an edible, bloomy white rind; a tangy, buttery flavor; and a thick, ...

Pantysgawn Pantysgawn, also known as Pant-Ysgawn, is a brand of goat cheese produced in Blaenavon, Wales. It was the first cheese produced by Pam and Tony Craske at Pant-Ys-Gawn Farm in Wales, and its success resulted in the couple founding the Abergavenny F ...

St Tola St Tola goats cheese is a range of handmade goat's milk cheese made in Inagh, County Clare. A range of cheese are produced varying from fresh soft cheese to a Gouda style hard cheese. History Originally, the business was set up by Meg and De ...

References

External links

*
Goat's milk cheeses
Cook's info. {{Cheese Goat's milk cheeses