Goat’s milk is used to make different kinds of cheese. Each cheese type involves a different making process and has a different taste as well. Here is a list of different goat cheeses you should try.
Aged goat cheeses are usually French, and they come in various shapes and sizes. Often an aged goat cheese will be covered in an edible ash to prevent it from drying out and to keep its surface clean. It may have a fluffy middle and a gooey exterior. Readily available aged goat cheeses include Chevrot, Valencay, and Selles sur Cher.
Tomme style refers to a wheel of cheese with a rind. Humboldt Fog, produced by Cypress Grove in northern California, proves that high-quality French-style goat cheese is available domestically. The cheese is covered in edible ash, which keeps a crust from developing.
Blue mold is mixed into the curds. As the cheese ages, the flavor changes, making blue goat cheese sharper, earthier, and more pungent than the fresh variety. Cayuga Blue is one of the best brands available, but it’s not easy to find. Bleuet de Chèvre is a good alternative.
Goat’s milk Brie is more subtle and refreshing than a traditional cow’s milk Brie. For a treat, try Peilloute.
Goat’s milk cheddar has everything you want from this beloved cheese: It’s sharp and fruity, but with a distinctive goaty tang. One of the best is Quebec’s Le Chèvre Noir.
Holland produces some lovely fresh and aged goat’s milk Goudas. Fresh Gouda is soft and creamy, making it a good table cheese. Aged Gouda is sweet and delicious, with caramel overtones. Balarina is a widely available variety.
This diminutive ashed round closely resembles one of the classic goat cheeses of France’s Loire Valley: Selles-sur-Cher, a pasteurized version of which is available in the States. Unlike its French inspiration, Bonne Bouche (which, by the way, means “good mouthful”) has a rind produced exclusively with the yeast geotrichum candidum, known for its sweet, mellow flavor. Unlike Vermont Creamery’s other aged goat cheeses, Bonne Bouche also uses ash, hence its foggy grey color. The geo rind has a corrugated brainy appearance, so the higher ratio of rind to interior cheese means the paste breaks down more quickly, resulting in an oozing, spreadable texture within several weeks.
Like its better-known and more traditional Lombardian brother Taleggio, Nababbo is a marvelous gateway to the World of Stink, primarily because it’s just not that stinky. I actually consider it to be a double gateway, because it also lacks the citric acidity many unhappily associate with goat milk.
Garrotxa has always impressed me because it wins over professed haters of goat cheese. Dense and aged, the expected lemony tang of goat milk softens, leaving impressions of toasted hazelnuts and their skins. The typical moleskin-textured rind of Spanish cheeses is plush and soft, like kitten fur. The interior holds together but is moist and pliable, with the deep aromatics of scrub brush and grasses growing in the foothills of the Pyrénées.
These are the most famous and different types of goat cheese that you should try.