About Goat Cheese
Goat cheese is an ancient creation made from the milk of goats. Although it has mainly been found in Middle Eastern areas through much of history, its worldwide popularity is increasing due to its beneficial health aspects and unique flavors. The most common types are the Greek feta and the French chevre.
Identification
Goat cheese, as might be expected, is made from the milk of goats. It can be soft and easy to spread, like chevre, a semi-firm variety like feta, or a hard, aged type. Goat cheese is most common in Africa, the Mediterranean and Middle Eastern regions, where goats are more abundant than cows. Nevertheless, many of the best chevre varieties are produced in France, such as Bucheron, Crottin de Chavignol, Rocamadour and others. Goat cheese has been produced in France since the 8th century.
Types
Feta is one of the oldest types of cheese, originating in the Mediterranean thousands of years ago. It is white, semi-firm and can range from mild to sharp, with a distinctive tangy flavor. In the United States, feta is typically made from cow's milk, so buyers need to check the label to make sure the product is goat cheese.
Chevre is a softer variety and is the type people most often think of when referring to goat cheese. With a creamy texture and a mild delicate flavor, chevre can be used in any recipe calling for cream cheese.
Function
A very basic goat cheese can be made in a home kitchen by warming the milk, adding rennet and then draining and pressing the resulting curds. For an aged variety, the cheese is typically treated with salt in order to form a rind, and then stored in a cheese cave--a refrigerated area kept at 55 degrees Fahrenheit--for several months.
History
Goat cheese originated in Middle Eastern areas, which were not conductive to raising cows. They could be herded like sheep from one grassy area to another. We find this food mentioned in what scholars acknowledge as the oldest book in the Bible, where Job complains to God, "Hast thou not poured me out like milk, and curdled me like cheese?" (Job 10:10)
Benefits
Humans can digest goat's milk more easily than cow's milk because it is much thinner and lower in fat. Many lactose-intolerant people are able to eat goat cheese. It also has fewer calories and lower amounts of cholesterol. Goat cheese makes a good option for dieters. Adding feta crumbles to salads or as part of a stuffing for peppers, or melting chevre on vegetables or garlic bread, adds a flavorful touch.
Tags: from milk, Goat cheese, made from, made from milk, Middle Eastern, Eastern areas, from milk goats