Goat Cheese

Goat cheese is a soft to semi-firm cheese made from goat’s milk, usually bright white with a creamy, spreadable interior. It tastes tangy and lactic with a faintly earthy, lemony edge, and ranges from fresh and spreadable to aged and sliceable; crumble over salads, melt into pastas, or bake into tarts. Some styles use animal rennet, so strict vegetarians should verify labels.\n\nGoat’s milk cheeses have deep roots around the Mediterranean and Middle East, with France—especially the Loire Valley—popularizing fresh chèvre styles; modern craft creameries now produce goat cheeses worldwide using pasteurized or raw milk and varied aging techniques.