Related Resources • Preparing a Cheese Board • Cheese Recipes • Goat Cheese Links

Country and Region of Origin: Varied

Type of Cheese: Goat's milk cheeses come in various shapes and textures as can be seen in the photo above. They can be very fresh, soft and creamy with a mild flavor, as in the Montrachet log on top of the plate. Or they can be aged with a rind as in the Gouda Goat cheese at the bottom of the plate. French Goat cheeses are often referred to as Chèvre. Commonly imported varieties are Montrachet, Bucheron  Valençay and Sainte-Maure. Other cheeses that can be made from goat's milk or cow's milk include Gjetost, Cabrales, Feta and Arina. 

Texture: Varied from soft in the fresh young goat cheese, to semi-firm in the aged cheeses.

Rind: Once again this varies. A fresh Montrachet log has no rind. Aged cheeses may have a pale, straw color rind as in a gouda. Others have been covered with ash, and aged to develop a mold on the outside.

Tasting Notes: Most goat cheese has a distinctive goat flavor, although some pick up the characteristic flavoring of the variety they've been used for such as a gouda. 

Wine Pairing:  A fresh, young goat cheese would be accompanied well by a delicate, light, fruity red or white such as a Pinot Noir or Sauvignon Blanc. An aged goat cheese would be better with a more robust Cabernet or Zinfandel. A pungent, moldy rind goat cheese could be served with a sweet dessert wine such as a Merlot, Sauternes or Riesling.

Serving Suggestions:  A variety of goat cheese is always an interesting addition to a cheese board. Goat cheeses also go nicely in salads, spread on crackers, or as an addition to a bruschetta.