Goat cheese

Source: Wikipedia, the free encyclopedia.
Various Goat cheeses
Goat cheese on bread

Goat cheese, goat's cheese or chèvre (/ˈʃɛvrə/ or /ˈʃɛv/; from the French fromage de chèvre, lit. 'goat cheese')[1] is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food.[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.[3]

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.[4] 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.[5] 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.[2] Goat cheese has been made for at least as far back as 5,000 BC;[6] 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

caproic and caprylic, which contribute to the characteristic tart/"goat" flavor of the cheese.[7] They also make goat milk and cheeses more easily digestible.[8]

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', capra.[9] It is also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin.[4] Overall, the consumption of 60 grams (2.1 oz) 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.[10]

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.[11]

Regional varieties

See also: List of goat cheeses

Asia

China

Japan

  • Yagi cheese is a goat cheese made in Japan. Yagi is the Japanese word for goat.[12]

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.

Middle East

Europe

Armenia

Goat cheese from Yeghegnadzor, Armenia
  • Yeghegnadzor goat cheese from Armenia.

Balkans

Sirene cheese

North Caucasia

  • Circassian cheese (Adyghe: адыгэ къуае Adyghe pronunciation: [aːdəɣa qʷaːja], Russian: адыгейский сыр 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.

Cyprus

Denmark

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

There are many different goat cheeses made in Denmark.

Finland

France

lavender and wild fennel

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

  • Chevre is a soft, creamy, melt-in-mouth cheese that can have a fruity taste to it. It is usually covered in a light colored rind or skin. It is not aged for very long.[3] It is sometimes served hot as chèvre chaud.
    • Valençay
      , and Pyramide.

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.[3]
  • 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.[3]
  • Anthotyros (Greek: Ανθότυρος) 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.[3]
  • Thessalia and Macedonia in central and northern Greece.[3]
  • goat's milk
    , has a hard and cohesive shell and is a light yellow color, without holes.
  • EU and is instead sold under names that are particular to each producer.[3]
  • 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.[3]
  • ewes' and/or goats' milk. The proportion of full-cream milk is about 15%.[3]
  • 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.[3]

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
    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

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. (Turkish: tulum peyniri) 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.
    • Ezine Cheese, originating from Ezine, Çanakkale, is a type of Beyaz Peynir including at least 40% goat milk according to the geographical protection rules.[14]
  • Dolaz cheese is a traditional cheese produced from whey by nomad (Karakoyunlu, Hayta, Honamlı, Sarıkeçili
    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 (
    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
    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

North and South America

Mexico

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

United States

Humboldt Fog

Venezuela

  • In
    Miranda state, many types of goat cheese are produced using traditional methods. A variety of artisanal cheeses are manufactured by smaller producers.[16]

Australian and Oceanian

Australia

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

Africa

Egypt

Domiati cheese
  • Middle Eastern countries
    . Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (دمياط).
  • sheep milk or goat milk. It is often shaped like an orange, and is eaten fresh and lightly salted. Testouri cheese is popular in North Africa and the Near East. Testouri is popular in East Africa and was introduced by the Ottomans
    after the 15th century.

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

References

  1. ^ ""goat" in French | Lingopolo". lingopolo.org. Retrieved 2021-09-29.
  2. ^
    PMID 31357271
    .
  3. ^
    ISBN 88-900631-4-9.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  4. ^ a b Zsolt, Csapo; Adam, Pentek; Tunde, Csapone Risko (2019). "Perception And Acceptance Of Goat Cheese In Comparision [sic] With Sheep And Cow Cheese €" An Empirical Study". Annals of Faculty of Economics. 1 (2): 248–260.
  5. ^ "Types-of-Cheese" (PDF).
  6. ^ "NATIONAL GOAT CHEESE MONTH - August". National Day Calendar. 16 July 2018. Retrieved 2021-09-29.
  7. ^ "Goaty - Cheese Science Toolkit". www.cheesescience.org. Retrieved 2021-09-29.
  8. PMID 28455069
    .
  9. ^ "Capric acid" Archived 2011-06-07 at the Wayback Machine, Chemical LAND21.com. Accessed 26 June 2008.
  10. PMID 32380746.{{cite journal}}: CS1 maint: multiple names: authors list (link
    )
  11. PMID 34938763
    .
  12. ^ "A Comprehensive Guide to Goat Cheese". The Manual. 2021-04-14. Retrieved 2021-09-29.
  13. ^ "Goat cheese – Cheese for you". cheeseforyou.com. Retrieved 2022-05-08.
  14. ^ Archived Copy Türk Patent Kurumu. (in Turkish) Archived 2021-05-01 at the Wayback Machine
  15. ^ "Cheese Description: Bryndza". Cheese.com. Retrieved 11 June 2008.
  16. ^ Idalia De León. "Estampas" (in Spanish). El Universal. Archived from the original on 2016-03-05.

External links

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