Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world.[1][2]
Traditional varieties
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- Anari cheese – Type of goat cheese
- Añejo cheese – a firm, aged Mexican cheese[3] traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk.
- Anthotyros – Traditional Greek whey cheese
- Banon cheese – French goat cheese
- Bastardo del Grappa – Italian cheese
- Brunost (known as Geitost when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile[2]
- Bucheron – native to the Loire Valley in France
- Cabécou
- Cabrales cheese
- Caciotta
- Caprino cheese
- Castelo Branco cheese
- Cathare
- Crottin de Chavignol
- Dolaz cheese
- Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep[4]
- Feta
- Formaela
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- 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
- Jibneh Arabieh
- Kars gravyer cheese
- Kasseri
- Kefalotyri
- Leipäjuusto
- Majorero – from Spain, it is similar to Manchego,[5] and is protected under European Law with Protected Designation of Origin (PDO) status.[6]
- Manouri
- Mató
- Mizithra
- Nabulsi cheese
- Payoyo cheese
- Pélardon
- Picodon
- Picón Bejes-Tresviso
- Pouligny-Saint-Pierre cheese
- Rigotte de Condrieu
- Robiola
- Rocamadour cheese
- Rubing[2]
Commercial brands
edit- Ardagh Castle Cheese
- Ardsallagh Goat Farm
- Blue Rathgore
- Bluebell Falls
- Bonne Bouche
- Bouq Émissaire
- Capricious
- Chaubier – a washed rind French Cheese made from half goat's milk and half cow's milk
- Chavroux
- Chèvre noir
- Clochette
- Clonmore Cheese
- Cooleeney Farmhouse Cheese
- Corleggy Cheese
- Gleann Gabhra
- Glyde Farm Produce
- Harbourne Blue
- Humboldt Fog[2]
- Kunik cheese
- Pantysgawn
- St Tola
See also
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References
edit- ^ Park, Young W. (May 1, 2001). "Proteolysis and Lipolysis of Goat Milk Cheese". Journal of Dairy Science. 84 (1): E84–E92. doi:10.3168/jds.S0022-0302(01)70202-0. ISSN 0022-0302. PMID 11210053. Retrieved December 9, 2017.
- ^ a b c d Nosowitz, Dan (June 14, 2017). "What's the Difference Between Cow Cheese and Goat Cheese?". Modern Farmer. Retrieved December 9, 2017.
- ^ Oulton, Randal W. (January 8, 2004). "Añejo Cheese". CooksInfo. Retrieved December 9, 2017.
- ^ Dilling, E.; Ball, N. (2015). My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. Skyhorse Publishing. p. pt278. ISBN 978-1-63450-864-3. Retrieved December 9, 2017.
- ^ Foard, Maggie (July 1, 2008). Goat Cheese. Gibbs Smith. p. 56. ISBN 978-1-4236-0368-9.
- ^ "European Commission PDO database". Retrieved March 21, 2013.
External links
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Media related to Goat's-milk cheeses at Wikimedia Commons- Goat's milk cheeses. Cook's info.
