Goat cheeses make up a diverse and intriguing family. The only
common feature of the varied cheeses in this group is that they are all
made from goat's milk. With standard production methods, goat's
milk yields a whiter, firmer product than cow's or ewe's milk
cheeses. Traditional cylinder and pyramid shapes are reserved for
goat cheeses.
Nanny goats only produce milk for eight months; accordingly, farmhouse
chevres are made from March to November, after kids are born in late
winter. Goats are milked twice a day; the evening milking is higher
in fat than the morning milking. Both are mixed together to create
a more homogenous milk from which to make goat cheeses. Traditional
goat cheeses are then fermented either naturally, or with the addition of
rennet or lactic ferments. They are then drained, dried, and salted
before transfer to a cellar for ripening. Goat's milk cheeses are
not ripened for long, usually only one to five weeks. After one to
two weeks, the cheese becomes firm and somewhat sharp. By five
weeks, the cheese becomes piquant and brittle.
There are variations on this theme. A cheese made only from goat's
milk is called pur chevre. Mi-chevre ("half-goat") cheeses are also
sold, which are made from half cow's milk and half goat's milk.
Some chevres are wrapped in leaves, herbs, or even bacon. They may
be served over salad, in pasta, or with crackers or toast.
Norwegian gjetost (literally translated "goat cheese") has a unique
caramel flavor and color. It owes its unusual character to a
different production method: milk, cream, and whey are boiled,
caramelizing the lactose and yielding the unique sweet flavor of this
cheese.
Goat Cheese Suppliers
Chavrie, America's first goat
cheese, is still produced in Lancaster county, Pennsylvania. Most
of their goat milk comes from local Amish farms.
Pure Luck Farm & Dairy
produces a variety of artisanal goat cheeses, including bleu cheese,
fresh chevres, and soft ripened cheeses.