Flavor:
Tarte and earthy flavour.
Story:
The history of goat cheese goes back to Ancient Greece, circa 5,000 B.C. when the goat was first domesticated. Fresh goat cheese has about half the fat, cholesterol, and calories of commercial cream cheese made from cow’s milk. Also known as Chevre, goat cheese has always enjoyed a strong popularity and spread from the Mediterranean to Eastern Europe, Africa, South West Asia and India. The first settlers in America included goats in their inventory of dairy animals and the dairy goat has always been a presence on the typical American farm. Today, Alpine (France) and LaMancha (Spain) are among the top goat breeds for cheese production.
It takes about a hundred pounds of goat’s milk to make around twenty-five pounds of cheese. Goat cheese can come fresh, aged or hard or brined. Castelo Branco goat cheese originated in Portugal. It has a fluffy texture, white color and is available salted or spicy. Caprino goat cheese is Italian in origin and popular in traditional recipes for its tangy flavor, salted and sour. Bucheron goat cheese is very popular in France. This goat cheese is known for its unique appearance of ivory color with brown edges. Bucheron has a soft and creamy texture and strong taste. Originating in Holland, Gouda goat cheese is popular on pizza and pasta. This cheese has a tangy, sweet/salty taste.
Recommended Pairings:
Sprinkle it on salad, pizza or pasta. Top savory dishes like tacos or steak.
Label:
- Milk: Goat
- Texture: Crumbly
- Flavor: Tangy
- Country: USA
- Wine: Bright Whites, Chenin Blanc