Goat cheese is cheese made from goat’s milk. As with cheese made from cow’s milk, there is a wide range of different types. Not every variety is made from 100% goat’s milk, cow’s or sheep’s milk is often mixed in. The variety of varieties ranges from cream cheese to soft and mold cheese to hard cheese. The aroma also ranges from mild and creamy to strong and aromatic. Goat’s cheese has always played a particularly important role in France. There are around 100 different varieties, which are often made in small cheese dairies or directly from the farmer. But cheese made from goat’s milk is also produced in Germany, Spain, Italy, Austria, Norway, Switzerland, and the Netherlands and is highly valued by cheese connoisseurs. In addition to its fresh, pleasantly sour to spicy taste, this is not least due to its good digestibility.
The history of goat cheese goes back 7,000 years. It is proven to be the oldest cheese in the world. Based on grave goods in Mesopotamia and Egypt and on the basis of ancient depictions and paintings, goat cheese production can be traced back to early antiquity. Goat’s cheese only appears a long time later in European history. There the cheese has at the earliest about 3000 to 1000 years BC. naturalized. Goat’s milk was already praised by Paracelsus and Hippocrates as a particularly healing food.
Goat cheese in its various forms is available all year round. The seasonal supply depends on the milk yield of the goats and on storage where temperature and humidity are important.
The appearance, taste, and consistency of the cheese depend on the particular manufacturing process. It can taste mildly spicy to very strong. On the market you can buy goat’s cheese as unripened cream cheese, others mature between a week and several months and are then sold as matured soft cheese (1-2 weeks maturing time) or semi-hard cheese (at least 2 months). The longer the maturing period, the lower the water content in the cheese. You can tell how long the cheese has matured by looking at the rind. The older the cheese and the more pronounced the taste, the darker its rind.
In addition to the normal spread, goat cheese is ideal for baking bread, vegetables or casseroles, as a crust over meat, caramelized, or as a salad refinement. You can also serve the cheese with figs, grapes and fresh white bread. Or use it to refine hearty quiches, our pumpkin pasta or other warm dishes. The best thing to do is let yourself be inspired by our versatile goat cheese recipes.
At home, you should wrap the cheese well in paper or foil with air holes and put it in the vegetable drawer of the fridge in a non-airtight container. You can also wrap the sliced cheese completely in a damp cloth – then wash it out and moisten it again once a day. Packed like this, it will keep in the fridge for about a week. Cream cheese does not mature and is intended for immediate consumption. Store it on the bottom shelf of the refrigerator (above the crisper) as this is where the temperatures are lowest and the cream cheese will keep the longest. Pickled in oil flavored with herbs or spices, goat’s cream cheese can be kept for several weeks. Soft cheeses are best kept on the top shelf of the fridge where it’s not too cold.
Nutritional value/active ingredients
Goat’s milk cheese is a good source of calcium, zinc, and phosphorus. As for vitamins, it contains vitamins A, D, and B2.