List of goat cheeses explained

Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world.^{[1] [2]}

Traditional varieties

• • Anari cheese Añejo cheese – a firm, aged Mexican cheese^[3] traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk.
    • • Anthotyros Banon cheese Bastardo del Grappa Brunost (known as when made with goat milk) – a Norwegian brown goat cheese with a sweet flavor profile

• Bucheron – native to the Loire Valley in France

• • • Chabichou Chabis Chevrotin

• • • Crottin de Chavignol Dolaz cheese Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep^[4]

• • Garrotxa cheese Gbejna friska - a fresh cheeselet similar to ricotta in texture - native to Maltese Islands
• Gbejna tal bzar - same as above but aged and coated in black pepper - native to Maltese Islands
• Gbejna mghoxxa - same as the fresh cheeslet but left to air dry - native to Maltese Islands
  • • • • • Halloumi Jibneh Arabieh Kars gravyer cheese Kasseri Kefalotyri Leipäjuusto

• Majorero – from Spain, it is similar to Manchego,^[5] and is protected under European Law with Protected Designation of Origin (PDO) status.^[6]
  • • • • Manouri Mató Mizithra Nabulsi cheese Payoyo cheese

• • • • • • • Picodon Picón Bejes-Tresviso Pouligny-Saint-Pierre cheese Rigotte de Condrieu Robiola Rocamadour cheese Rubing^[2]

• • • • • Sainte-Maure de Touraine Santarém cheese Selles-sur-Cher cheese Snøfrisk Testouri
        • Tulum cheese Valençay cheese Van herbed cheese Xynomizithra Xynotyro

Commercial brands

• • • • • • • • Ardagh Castle Cheese Ardsallagh Goat Farm Blue Rathgore Bluebell Falls Bonne Bouche Bouq Émissaire Capricious Chaubier – a washed rind French Cheese made from half goat's milk and half cow's milk
                • • Chavroux Chèvre noir Clochette Clonmore Cheese Cooleeney Farmhouse Cheese Corleggy Cheese Gleann Gabhra Glyde Farm Produce Harbourne Blue Humboldt Fog
• Kunik cheese
  • Pantysgawn St Tola

See also

• List of goat dishes
• List of cheeses
• List of dairy products
• Lists of prepared foods

External links

• • Goat's milk cheeses. Cook's info.

Notes and References

1. Park . Young W. . Proteolysis and Lipolysis of Goat Milk Cheese . Journal of Dairy Science . 84 . May 1, 2001 . 1 . 0022-0302 . 11210053 . 10.3168/jds.S0022-0302(01)70202-0 . E84–E92 . December 9, 2017. free .
2. Web site: Nosowitz, Dan . What's the Difference Between Cow Cheese and Goat Cheese? . . June 14, 2017 . December 9, 2017.
3. Web site: Oulton . Randal W. . Añejo Cheese . CooksInfo . January 8, 2004 . December 9, 2017.
4. Book: Dilling . E. . Ball . N. . My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes . Skyhorse Publishing . 2015 . 978-1-63450-864-3 . December 9, 2017 . pt278.
5. Book: Foard, Maggie. Goat Cheese. 1 July 2008. Gibbs Smith. 978-1-4236-0368-9. 56.
6. Web site: European Commission PDO database. 21 March 2013.