Goat cheese

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Various Goat cheeses
Goat cheese on bread

Goat cheese, goat's cheese or Template:Lang (Template:IPAc-en Template:Respell; from the French Template:Lang Template:IPA with the same meaning)<ref>Template:Cite web</ref> is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food.<ref name=":2" /> Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.<ref name=":12">Template:Cite book</ref>

Properties

History

Goats produce high-quality, nutrient-rich milk under even the most difficult environments, making them valuable to arid or mountainous areas where cattle and sheep cannot survive.<ref name=":02">Template:Cite journal</ref> In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not.<ref>Template:Cite web</ref> Goats were one of the earliest animals domesticated to suit human needs—more specifically milk production—going back to 8,000 BC, 10,000 years ago.<ref name=":2">Template:Cite journal</ref> Goat cheese has been made at least as far back as 5,000 BC;<ref>Template:Cite web</ref> the first documented proof of humans making cheese of any kind dates to 7,500 years ago in Poland.

Nutritional value

Goat milk has higher proportions of medium-chain fatty acids, such as caproic and caprylic, which contribute to the characteristic tart/"goat" flavor of the cheese.<ref>Template:Cite web</ref> They also make goat milk and cheeses more easily digestible.<ref>Template:Cite journal</ref>

Goat milk, and therefore goat cheeses, contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the Latin for 'goat', Template:Lang.<ref>"Capric acid" Template:Webarchive, Chemical LAND21.com. Accessed 26 June 2008.</ref> They are also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin.<ref name=":02"/> Overall, the consumption of Template:Convert per day of cheese (both control and enriched), within the context of a balanced hypocaloric diet and recommendations for physical activity, was effective for the reduction of body weight, body mass index and waist circumference.<ref>Template:Cite journal</ref>

Process

Goat cheese is made like other cheeses. The milk is filtered to remove unwanted impurities or deposits. A curdling starter agent is added, which can be rennet, or one or more starter bacteria that affect the curds' size and eventually the cheese's consistency. Some examples of starters are Lactococcus lactis lactis, L. l. cremoris, and Streptococcus thermophilus. Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). The curds are then molded, dried, flavored, and cured. Any variations in this process—the type of starter, the time or pressure of the draining, the temperature and duration of the curing process—can change the texture (soft, semihard, hard) and the flavor.<ref>Template:Cite journal</ref>

Regional varieties

Template:See also

Asia

China

Japan

Philippines

Kesong puti cheese: Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread (usually pandesal), or used in various dishes in Filipino cuisine.
  • Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. The name, also spelled quesong puti, is Tagalog for "white cheese") and is its name in the provinces of Laguna and Bulacan. In Cavite, it is known as kesilyo (also kasilyo or quesillo); while in northern Cebu, it is known as queseo or kiseyo.

Western Asia

Goat cheese from Yeghegnadzor, Armenia
  • Yeghegnadzor goat cheese from Armenia.
  • Akkawi cheese (Template:Langx, also Akawi, Akawieh and Ackawi) is a white brine cheese named after the city of Akka (Acre, present-day Israel).<ref name=":12"/>
  • Darfyieh is a flavorful cheese that comes specifically from baladi goats and is treated as a delicacy in Dargyieh.<ref name=":12"/>
  • Djamid or Jameed is an unripened, hard cheese with a salt encrusted rind popular in Jordan and Syria.<ref name=":12"/>
  • Jibneh Arabieh (Template:Langx) (also jibni) is a soft white cheese found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to feta but less salty. The heritage of the product started with Bedouins using goat or sheep milk; however, current practice is to use cow's milk to make the cheese. Jibneh Arabieh is used for cooking, or simply as a table cheese.<ref name=":12"/>
  • Labneh is consumed in many parts of the world. It is primarily produced in Egypt, Israel, Lebanon, Syria, Palestine and Jordan but also throughout much of the Middle-east. It can be served with olive-oil, or seasoned with mint, eaten with salad or as dessert.<ref name=":12"/>
  • Nabulsi cheese Nabulsi or naboulsi is one of a number of Palestinian white brined cheeses made in the Middle East and Palestine. Its name refers to its place of origin, Nablus and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used.
  • Circassian cheese (Template:Langx Template:IPA, Template:Langx adygeyskiy syr, is a cheese found across the North Caucasus, the Levant and other areas with a Circassian diaspora. The cheese is prepared with raw cow, sheep and/or goats milk (Adyghean cheese - only with cow milk) and molded into a wooden basket.
  • Circassian smoked cheese is a smoked low-fat Circassian cheese, especially produced in the eastern Marmara region of Turkey. It is light yellow or cream-colored with a thick crust. After curdling and straining, the bottom and top of the cheese are salted and it is smoked with pinewood or thick pitch pine in smoking rooms. This process makes the cheese both more flavorful and more long-lasting.

Europe

Balkans

Sirene cheese


Cyprus

Denmark

  • Rosa mundo.
    • Fenna mundo, Flora mundo, Geta mundo, Vita mundo.
  • Cumulu blue.

There are many different goat cheeses made in Denmark.

Finland

  • Leipäjuusto (bread cheese) or juustoleipä (Template:Langx; Template:Langx 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 that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.

France

Chevre with lavender and wild fennel

France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou.

Greece

  • Feta is made primarily of ewe's milk, with up to 30% of goat milk. Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk.<ref name=":12"/>
  • Mizithra or myzithra is a whey cheese which can be produced from the whey left over from goat cheeses. It is served either fresh or dried.<ref name=":12"/>
  • Anthotyros (Template:Langx) or (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese is a whey cheese using the whey from Kefalotyri or Graviera production and can be made from milk from goats, sheep or a combination. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey milk. It is served fresh or dried. Anthotyros is produced in Greece, commonly in Thrace, Macedonia, the Ionian Islands and Crete.<ref name=":12"/>
  • Manouri (Template:Langx) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk. It is produced primarily in Thessalia and Macedonia in central and northern Greece.<ref name=":12"/>
  • Formaela (Template:Langx) 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 from sheep's milk or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes.
  • Kasseri or Kaşar (Greek: κασέρι, Turkish: kaşar 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 of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone or Caciocavallo. Kasseri is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey, Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as kasseri in the EU and is instead sold under names that are particular to each producer.<ref name=":12"/>
  • Kefalotyri or kefalotiri (Template:Langx, Template:Langx) 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), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white.<ref name=":12"/>
  • Xynomizithra or xynomyzithra (Template:Langx) 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%.<ref name=":12"/>
  • Xynotyro or 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 cheese is drained and cured in reed baskets or allowed to mature in bags made of animal skin. Cow's milk is not utilized in the production.<ref name=":12"/>

Ireland

Italy

Ricotta cheese

Malta

A selection of fresh and cured ġbejniet
  • A ġbejna is a small goat's- or sheep's-milk cheese. Various types are found which include; fresh (friski or tal-ilma), sundried (moxxa, bajda or ta' Għawdex), salt cured (maħsula), peppered (tal-bżar) and seasoned (imħawra).
    • 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.

Netherlands

  • The Westerkwartier, the region west of the city of Groningen, has a relatively large concentration of organic goat-cheese farms. Well known goat cheeses from this region are Machedoux and Quiorio, brie-like cheeses served in restaurants all over the Netherlands and in Belgium and northern Germany. In other parts of the Netherlands, goat cheese is usually made in the Gouda style.

Norway

  • Geitost, which means goat cheese, is brown and made from goat milk and whey. Other brown cheeses, such as Brunost ("Brown cheese"), may also be made from cow milk whey, goat milk whey or a combination.
  • Snøfrisk is a fresh goat milk cheese, often made with added flavorings.

Portugal

Russia

  • Adygeisky cheese is made from sheep's, goat's, or cow's whole milk.

Serbia

  • Pule cheese or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat milk.

Spain

Turkey

Varieties of tulum, center "Otlu tulum peyniri", or Tulum with herbs, in Ankara
  • Tulum cheese is a goat cheese made in Turkey. (Template:Langx) is a traditional Turkish goat cheese ripened in a goatskin casing, called tulum in Turkish. Due to its unique flavor, it is preferred as meze to rakı in Turkey.
  • Sepet cheese and Kaşar cheese are produced from goat milk and marketed as Goat Sepet cheese and Goat Kaşar cheese.
  • Sutdiyari 'white cheese' is a cheese produced from sheep, cow, or goat milk.
  • Beyaz peynir 'white cheese' is a brined cheese produced from sheep, cow, or goat milk.
  • Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili Yörüks) in the Lakes region (Isparta, Afyon and Antalya) in Turkey. It is generally made from ewe's and goat's milk.
  • Kars gravyer cheese 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.
  • Van herbed cheese (Template:Langx) is a type of cheese made out of sheep's or cow's milk. Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country.

Ukraine

Bryndza cheese
Bryndza cheese on a piece of bread
  • Bryndza (from Romanian brânză Template:Snd cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland.<ref name="cheese.com">Template:Cite web</ref> Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. This cheese can also be made with goat milk or cow milk.

United Kingdom

  • Harbourne Blue.
  • Pantysgawn is a Welsh goat milk cheese.
  • Capricorn is a Somerset goat milk cheese.
  • Gevrik is a goat's milk cheese from Cornwall. The word gevrik means 'little goat' in Cornish.
  • Tesyn is a smoked goat's milk cheese from Cornwall. Tesyn means 'cake' in Cornish.

Americas

Canada

Mexico

  • Añejo cheese (Queso Añejo).
  • Asadero cheese.
  • Cotija cheese.
  • Fresco cheese (Queso Fresco).
  • Manchego cheese.
  • Quesillo Oaxaca cheese.

United States

Humboldt Fog
  • Capricious is an aged goat's milk cheese made by the Achadinha Cheese Company in Petaluma, California.
  • Humboldt Fog is a mold-ripened goat cheese with a central line of edible white ash made in California by Cypress Grove Chevre.
  • Kunik is produced at Nettle Meadow Goat Farm in Thurman, New York, and made from goat and Jersey cow milk blend, mold-ripened with similar properties to Brie.

Venezuela

  • In Venezuela, specifically in the states of Falcón, Lara and the population of San Jose de Turgua in Miranda state, many types of goat cheese are produced using traditional methods. A variety of artisanal cheeses are manufactured by smaller producers.<ref>Template:Cite web</ref>

Australian and Oceanian

Australia

  • Buche Noir is freshly pressed curd from the Sydney region.

Africa

Egypt

Domiati cheese

South Africa

  • Bettie Bok an African cheese from South Africa.
  • Assegai is an Asiago-type cheese from South Africa. It originates from Foxenburg, South Africa. It is commonly eaten as a table cheese with crackers.

See also

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References

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Template:Cheese

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