Discover The Flavors Of French Goat Cheese!

Its fluffy texture, crunchy taste and creamy scent are worth everything. What did I just describe that sounded so delectable? Of course, it is Cheese.

We can hardly imagine anything without cheese these days, from chips to salads all of us want it to be cheese-laden.

While cow cheese has stolen all the limelight these days, a food connoisseur would know what goat cheese is worth. They are a part of every cuisine that spells elegance.

Like most other tasty food inventions, this one too finds a home in France. It is sacrilegious to French cuisine and is very much popular.

So much so that people all over the world roam around the streets of France to get some of those.

If you too are looking forward to trying some, this blog will guide you in the right direction.

History Of French Goat Cheese

Christened Chevre in French, goat cheese has been around in the country since the 8th Century A.D.Introduced by the Moors.

The goat also deemed as the poor man’s cow, was cheaper to maintain and yielded better results.

Ever since Chevre has dominated the world of food and is now produced from stores to big factories.

They can be divided into 3 categories depending on their texture.

One is fresh which is mushy to the touch, the second is lactic and crumbly, third is pressed. The third one is made by subjecting the lactic ones to pressure.

All of these are mostly made of pure goat milk and have similar tastes ranging from acidic to salty.

Process Of Making Cheese

1.  Purify the milk.

2. Heat it to kill the microbes

3. Subject it to extreme pressure.

4. Drain the excess water

5. Add the spices if necessary

6. Let it mould

7. Give it time to make it tender from 2-5 weeks depending on the nature you want to achieve.

How Is It Different From Cow Milk Cheese?

Unlike cow’s milk, goat milk is full of fatty acids. Caproic, caprylic and capric acid replaces the Protein content in cow milk and provide a bit of a sour and creamier taste.

While cow milk cheese is flexible and rigid after some time, goat milk cheese retains its qualities though there might be a slight difference in its taste.

Kinds Of French Goat Cheeses

Depending on the place of their origin alone, there are over 50 kinds of French goat cheeses. Here are the most popular 15 ones.

1. Buche de Chevre

Location-Poitou-Charentes,France

This delicacy is white and has a velvety rind. It is tangy as well as sweet and therefore titillates your taste palettes.

Best with- Can be best used on baguette, honey or fruit and Quiche.

2. Buche de Chevre

Location- Selles-sur-Cher,France

Named after its round shape, this one is sprinkled with wood ash on the rind. It stands out with its nutty flavour and tastes wonderful in salads and fruits like apples.

3. Bûcheron

Location-Centre -Loire,France

One of the first cheeses to be exported to the United States, it displays an off-white colour with a crumbly texture.

Some have also described it to be mushroomy. Salads, sandwiches, with crusty bread, chutneys, fruit jams, or crackers are best served with it.

4. Coeur de Chevre

Location-Poitou-Charentes, France

It is exclusively made with the raw milk of the Poitevine goat breed. Appealing to lovers, it is heart-shaped and has an ivory hue.

Its taste can differ from creamy to spicy depending on the days it takes to ripen. It tastes good with both red and sparkling white wines.

5. Brocciu Corse

Location-Corsica,France

It can be prepared using whey and goat’s milk. Taking over a month to mature, it has 40-50% of fat content.

Good for making omelettes, pastries and soups, it is sweet and milky in flavour.

6. Cathare

Location-Languedoc-Roussillon

After molding the cheese is salted and dried to have a crunchy taste. It takes over 4 weeks to mature and is covered with charcoal and Occitan cross.

7. Crottin de Chavignol

Location- Chavignol,France

Weighing only 60Grmas, these are small cheese parts which have an ivory-hued rind with moulded sides.

Though its name means “Horse dung” in French, don’t let its grey colour fool you.

When grilled and served hot on a salad or eaten with bread and bacon, it tastes like heaven.

8. Picodon

Location-Ardéche and Drôme,France

It is deemed fit to eat within mere 14 days of being moulded. It is speckled in white that looks like balls. Also tastes salty or acidic. Can be eaten after a meal with garlic and shallots.

9. Bleu de Chèvre

Location-Auvergne,France

As its name suggests, it is blue in texture thanks to ash and blue mould. Like most of its counterparts, it is both salty and creamy making it a dear one.

10. Tomme de chèvre de Savoie

Location-Savoie,France

Used after 7 weeks of maturation, it still manages to be smooth and fluffy to the touch. Can be paired with mashed potatoes or raclette.

11. Cabécou

Location-Midi-Pyrénées, France

It is seasoned with plum brandy and black pepper after it is moulded. Not only is it rindy blue, but it also tastes tasty.

12. Bouton de culotte

Location-Burgundy, France

One of the smallest goat cheeses in the world, this takes over 2 months to age. It has a yellow rind and has a smooth texture.

13. Coeur de Touraine

Location-Indre-et-Loire

Its name translates into the heart of Touraine and takes over 3 weeks to age.

It has its rind beautified with ash that gives it a unique colour. It leaves a tangy aftertaste and is good raisin and nut bread.

14. Bûchette Basilou

Location-Saint-Julien-Sur-Sarthe

Moulded for 10 days, it has itself named after a log of wood. Though its rind is ashy, the inside does look white and creamy giving it a taste of hazelnuts.

15. Fleur de Sologne

Location-Centre Loire Valley, France

This here is a charmer looking like a flower with ash coated over it. Use it on cheese boards and salads to give off a Lactic taste.

Now that you know all about them, you should try some.