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EspañolGOAT'S MILK CHEESE
(Redirected from Chèvre cheese)
'Goat's milk cheese', 'goat cheese' or 'Chèvre cheese' is cheese made from goat's milk (''chèvre'' is French for ''goat''). 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'.)
Chèvre cheese is often served hot and is then called Chèvre chaud.
France produces 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's cheese AOC), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.
Mató is a Catalan fresh cheese made from cow's or goat's milk.
Castelo Branco is a Portuguese goat's milk cheese.
Pantysgawn is a Welsh goat's milk cheese, and gevrik is a Cornish goat's milk cheese (literally meaning 'little goat').
Greek halloumi, feta, mizithra and anthotyros are traditionally made from a mixture of goat's and sheep's milk.
Brunost, which literally means ''brown cheese'', is made in Norway.
★ Goat Dairy Foods from the University of California, Davis Dairy Research and Information Center
★ Article comparing sheep's milk to cow's milk and goat's milk
★ ''La Chèvre'' : the french dairy goat journal
★ Goat Milk - Composition, physico-chemical and medicinal properties
Goat's Cheese
'Goat's milk cheese', 'goat cheese' or 'Chèvre cheese' is cheese made from goat's milk (''chèvre'' is French for ''goat''). 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'.)
Chèvre cheese is often served hot and is then called Chèvre chaud.
| Contents |
| List of Goat's Milk Cheeses by Country |
| France |
| Spain and Portugal |
| UK |
| Greece |
| Norway |
| External links |
List of Goat's Milk Cheeses by Country
France
France produces 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's cheese AOC), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.
Spain and Portugal
Mató is a Catalan fresh cheese made from cow's or goat's milk.
Castelo Branco is a Portuguese goat's milk cheese.
UK
Pantysgawn is a Welsh goat's milk cheese, and gevrik is a Cornish goat's milk cheese (literally meaning 'little goat').
Greece
Greek halloumi, feta, mizithra and anthotyros are traditionally made from a mixture of goat's and sheep's milk.
Norway
Brunost, which literally means ''brown cheese'', is made in Norway.
External links
★ Goat Dairy Foods from the University of California, Davis Dairy Research and Information Center
★ Article comparing sheep's milk to cow's milk and goat's milk
★ ''La Chèvre'' : the french dairy goat journal
★ Goat Milk - Composition, physico-chemical and medicinal properties
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