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Various Goat cheeses
Various Goat cheeses
Goat cheese on bread
Goat cheese on bread

Goat cheese, goat's cheese, or chèvre (/ˈʃɛvrə/ or /ˈʃɛv/; from French fromage de chèvre '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 cheese, from fresh and soft to aged and hard.[3]



Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive.[4] Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago.[2] Goat cheese has been made for at least as far back as 5,000 B.C.[5] Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland.

Nutritional value

Goat milk has a higher proportion of medium-chain fatty acids such as caproic and caprylic which contributes to the characteristic tart flavor of the cheese.[6] It also makes goat milk and cheeses more easily digestible.[7]

Goat milk and, therefore, 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.[8] It is also high in calcium, vitamins A and K, phosphororus, thiamin and niacin.[4] Overall, the consumption of 60 g/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, BMI and waist circumference[9]


Goat cheese is made like other cheeses. The milk is filtered to remove unwanted bacteria or deposits. A curdling starter agent is added, which can be rennet, or one or more starter bacteria that will affect the curds' size and eventually the cheese's consistency. Some examples of starters are Lactococcus Lactis, Lactis, Lactococcus Lactis subsp. 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- the type of starter, the time or pressure of the draining, the temperature and duration of the curing process- will change the texture (soft, semi-hard, hard) and the flavor.[10]

Regional varieties

See also: List of goat cheeses





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 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

Middle East



Goat cheese from Yeghegnadzor, Armenia
Goat cheese from Yeghegnadzor, Armenia


Sirene cheese
Sirene cheese

North Caucasia



There are many different goat cheeses made in Denmark.



Chevre with lavender and wild fennel
Chevre with lavender and wild fennel

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




Ricotta cheese
Ricotta cheese


A selection of fresh and cured ġbejniet
A selection of fresh and cured ġbejniet








Varieties of tulum, center "Otlu tulum peyniri", or Tulum with herbs, in Ankara
Varieties of tulum, center "Otlu tulum peyniri", or Tulum with herbs, in Ankara


Bryndza cheese
Bryndza cheese
Bryndza cheese on a piece of bread
Bryndza cheese on a piece of bread

United Kingdom



North and South America


United States

Humboldt Fog


Australian and Oceanian




Domiati cheese
Domiati cheese

South Africa

See also


  1. ^ ""goat" in French | Lingopolo". Retrieved 2021-09-29.
  2. ^ a b Sepe, Lucia; Argüello, Anastasio (2019-07-18). "Recent advances in dairy goat products". Asian-Australasian Journal of Animal Sciences. 32 (8): 1306–1320. doi:10.5713/ajas.19.0487. ISSN 1011-2367. PMC 6668858. PMID 31357271.
  3. ^ a b c d e f g h i j k l m n o p Rubino, R., Morand-Fehr, P., Sepe, L. (2004). Atlas of goat products. Italy: La Biblioteca di Caseus. 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. ^ "NATIONAL GOAT CHEESE MONTH - August". National Day Calendar. 16 July 2018. Retrieved 2021-09-29.
  6. ^ "Goaty - Cheese Science Toolkit". Retrieved 2021-09-29.
  7. ^ Meira, Quênia Gramile Silva; Magnani, Marciane; de Medeiros Júnior, Francisco Cesino; Queiroga, Rita de Cássia Ramos do Egito; Madruga, Marta Suely; Gullón, Beatriz; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Estevez; de Souza, Evandro Leite (2015-10-01). "Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions". Food Research International. 76 (Pt 3): 828–838. doi:10.1016/j.foodres.2015.08.002. ISSN 0963-9969. PMID 28455069.
  8. ^ "Capric acid" Archived 2011-06-07 at the Wayback Machine, Chemical Accessed 26 June 2008.
  9. ^ Santurino, López-Plaza, Fontecha, Calvo, Bermejo, Gómez-Andrés, and Gómez-Candela, Cristina, Bricia, Javier, María V., Laura M., David, and Carmen (May 5, 2020). "Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects: A Randomized Controlled Trial".((cite web)): CS1 maint: multiple names: authors list (link)
  10. ^ Nayik, Gulzar Ahmad; Jagdale, Yash D.; Gaikwad, Sailee A.; Devkatte, Anupama N.; Dar, Aamir Hussain; Dezmirean, Daniel Severus; Bobis, Otilia; Ranjha, Muhammad Modassar A. N.; Ansari, Mohammad Javed; Hemeg, Hassan A.; Alotaibi, Saqer S. (2021). "Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review". Frontiers in Nutrition. 8: 789117. doi:10.3389/fnut.2021.789117. ISSN 2296-861X. PMC 8685332. PMID 34938763.
  11. ^ "A Comprehensive Guide to Goat Cheese". The Manual. 2021-04-14. Retrieved 2021-09-29.
  12. ^ "Goat cheese – Cheese for you". Retrieved 2022-05-08.
  13. ^ Archived Copy Türk Patent Kurumu. (in Turkish) Archived 2021-05-01 at the Wayback Machine
  14. ^ "Cheese Description: Bryndza". Retrieved 11 June 2008.
  15. ^ Idalia De León. "Estampas" (in Spanish). El Universal. Archived from the original on 2016-03-05.