INFO: Goat Cheese 101

Most goat cheese comes from France, and is called chevre, which means, appropriately enough, "goat." Now that goat cheese has gained popularity, though, you can find American-made artisan goat cheeses in the market as well as a few imports from other European countries.

I like to buy Laura Chenel cheese. Not only can I purchase it in a small serving, so I can use it all right away, but Laura Chenel is the person who brought goat cheese to America. She went to France to learn how to make it, and then brought it back and gave it to Alice Waters who introduced it at Chez Panisse.

Goat cheese is distinctive because of its flavor, which is tangier than cow's milk cheese due to different fatty acids present in the milk and different types of feed; because of the creamy texture; and because it is a "non-melting cheese," meaning it will hold its shape when heated, rather than melting all over the place.

Milk production for goats is seasonal, lasting from spring through fall. The cheeses are not aged more than a few months, and freezing damages quality, so goat cheese is really a summer food. New techniques are being developed, but you will still get the freshest, best goat cheese in the warm months.

Goat cheeses come in all varieties--not just the little sausage you see at the store. They also come in soft ripened, firm ripened, firm unripened, and hard.

Store goat cheese wrapped loosely in wax paper and bring to room temperature before serving. It's very easy to make something delicious with goat cheese ... just bake it on to some bread, or throw it on a cheese pizza, or crumble it in a salad.

Here's a simple recipe for all you cheese-lovers that looks most impressive if you pull it off, from Thomas Keller, of French Laundry and Per Se: Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse.


Info in this post came from:

U.C. Davis Dairy Research and Info Center
SFist
The Worldwide Gourmet

Tags: goat, cheese, chevre