Elevate Your Cheese Game: 15 Must-Try Goat Cheese Varieties
This list includes a mix of fresh, soft-ripened, and aged goat cheeses from various regions, including France, Spain, the United States, and the Netherlands. The popularity of these cheeses is based on factors such as their unique flavors, textures, and versatility in culinary applications. Some, like Chèvre and Crottin de Chavignol, are well-known classics, while others, such as Humboldt Fog and Majorero, have gained recognition for their distinctive characteristics and quality.
.Types of Goat Cheese
Chèvre (fresh goat cheese)
Chèvre, the French term for goat cheese, typically refers to the fresh, soft variety. This cheese has a smooth, creamy texture and a mild, tangy flavor with a subtle hint of sweetness. Chèvre is often sold in logs or small rounds and can be flavored with herbs, spices, or even fruit.
Chèvre is incredibly versatile and can be used in a variety of dishes. It’s perfect for spreading on crusty bread or crackers, crumbling over salads, or stuffing into roasted vegetables. Chèvre also works well in pasta dishes, quiches, and tarts, adding a delightful creaminess and a pop of tangy flavor.
Aged Goat Gouda
Aged Goat Gouda is a Dutch cheese made from goat’s milk that has been aged for several months to develop a firm texture and a rich, complex flavor. As the cheese ages, it develops a slightly crumbly texture and a deep, caramel-like sweetness balanced by a subtle tanginess.
This cheese is perfect for grating over pasta dishes, risottos, or roasted vegetables. It can also be enjoyed on its own as part of a cheese board, paired with fruits, nuts, and a glass of full-bodied red wine.
Crottin de Chavignol
Crottin de Chavignol is a small, cylindrical goat cheese from the Loire Valley in France. When young, this cheese has a soft, creamy texture and a mild, nutty flavor. As it ages, the texture becomes firmer and the flavor intensifies, developing a more pronounced tanginess and a slightly pungent aroma.
This cheese is often served warm as a salad topping, either breaded and fried or simply grilled. It can also be enjoyed on its own, spread on crusty bread, or paired with a crisp, dry white wine from the Loire Valley, such as Sancerre or Pouilly-Fumé.
Valençay
Valençay is a French goat cheese named after the town of Valençay in the Loire Valley. This cheese has a distinctive pyramid shape with a flattened top, said to have been created when Napoleon returned from a disastrous campaign in Egypt and sliced the top off a cheese in anger. Valençay has a soft, creamy texture and a mild, slightly tangy flavor with a hint of nuttiness.
This cheese is best enjoyed young, served on a cheese board alongside fruits, nuts, and a glass of Sauvignon Blanc or Chenin Blanc. It can also be used in salads, sandwiches, or as a topping for crostini.
Sainte-Maure de Touraine
Sainte-Maure de Touraine is a French goat cheese from the Touraine region in the Loire Valley. This cheese has a distinctive log shape with a straw running through its center, which helps to maintain its structure during the aging process. Sainte-Maure de Touraine has a soft, creamy texture and a mild, slightly tangy flavor with a hint of nuttiness.
This cheese is perfect for crumbling over salads, spreading on crusty bread, or enjoying on its own as part of a cheese board. It pairs well with a crisp, dry white wine from the Loire Valley, such as Vouvray or Touraine Sauvignon Blanc.
Humboldt Fog
Humboldt Fog is an American goat cheese produced by Cypress Grove Creamery in Northern California. This cheese has a distinctive appearance, with a layer of edible vegetable ash running through its center. Humboldt Fog has a soft, creamy texture and a tangy, slightly lemony flavor with a hint of earthiness from the ash.
This cheese is best enjoyed on its own, paired with a glass of Sauvignon Blanc or Chardonnay. It can also be crumbled over salads, used as a topping for crostini, or melted into omelets or frittatas.
Bucheron
Bucheron is a French goat cheese with a log shape and a distinctive white rind. This cheese has a soft, creamy texture and a tangy, slightly salty flavor that becomes more pronounced as it ages. The interior of the cheese becomes firmer and more crumbly towards the center.
Bucheron is a versatile cheese that can be enjoyed on its own, paired with a glass of Sauvignon Blanc or Chenin Blanc. It can also be used in salads, sandwiches, or as a topping for pizza or tarts.
Garrotxa
Garrotxa is a Spanish goat cheese from the Catalonia region. This cheese has a firm, compact texture and a rustic, natural rind. Garrotxa has a mild, slightly nutty flavor with a hint of earthiness and a subtle tang.
This cheese is perfect for grating over pasta dishes, salads, or roasted vegetables. It can also be enjoyed on its own, paired with a glass of Spanish red wine, such as Tempranillo or Garnacha.
Majorero
Majorero is a Spanish goat cheese from the Canary Islands. This cheese has a firm, compact texture and a natural, untreated rind. Majorero has a mild, slightly sweet flavor with a hint of nuttiness and a subtle tang.
This cheese is perfect for grating over pasta dishes, salads, or roasted vegetables. It can also be enjoyed on its own, paired with a glass of Spanish white wine, such as Albariño or Verdejo.
Queso de Murcia al Vino (Drunken Goat)
Queso de Murcia al Vino, also known as Drunken Goat, is a Spanish goat cheese from the Murcia region. This cheese is soaked in red wine during the aging process, which gives it a distinctive purple rind and a slightly fruity flavor. Drunken Goat has a soft, creamy texture and a mild, slightly sweet flavor with a hint of wine.
This cheese is best enjoyed on its own, paired with a glass of Spanish red wine, such as Tempranillo or Monastrell. It can also be used in salads, sandwiches, or as a topping for crostini.
Le Chevrot
Le Chevrot is a French goat cheese with a distinctive wrinkled rind and a soft, creamy texture. This cheese has a tangy, slightly salty flavor with a hint of nuttiness and a subtle goaty aroma.
Le Chevrot is perfect for spreading on crusty bread or crackers, crumbling over salads, or melting into omelets or quiches. It pairs well with a crisp, dry white wine, such as Sauvignon Blanc or Chenin Blanc.
Picodon
Picodon is a small, round goat cheese from the Rhône-Alpes region of France. This cheese has a soft, creamy texture and a tangy, slightly salty flavor with a hint of nuttiness. As it ages, Picodon develops a firmer texture and a more pronounced, slightly pungent aroma.
Picodon is best enjoyed young, spread on crusty bread or crackers, or crumbled over salads. It can also be grilled or baked and served warm as a salad topping or appetizer. Picodon pairs well with a light, fruity red wine, such as Beaujolais or Pinot Noir.
Chabichou du Poitou
Chabichou du Poitou is a small, cylindrical goat cheese from the Poitou-Charentes region of France. This cheese has a soft, creamy texture and a mild, slightly tangy flavor with a hint of nuttiness. As it ages, Chabichou du Poitou develops a firmer texture and a more pronounced, slightly goaty aroma.
This cheese is best enjoyed young, spread on crusty bread or crackers, or crumbled over salads. It can also be baked and served warm as a salad topping or appetizer. Chabichou du Poitou pairs well with a crisp, dry white wine, such as Sauvignon Blanc or Muscadet.
Tomme de Chèvre
Tomme de Chèvre is a French goat cheese with a rustic, natural rind and a firm, slightly crumbly texture. This cheese has a mild, slightly nutty flavor with a hint of earthiness and a subtle tang. As it ages, Tomme de Chèvre develops a more pronounced, slightly goaty aroma.
This cheese is perfect for grating over pasta dishes, salads, or roasted vegetables. It can also be enjoyed on its own, paired with a glass of French red wine, such as Côtes du Rhône or Bordeaux.
Bleuet de Chèvre
Bleuet de Chèvre is a French goat cheese with a distinctive blue-veined appearance. This cheese has a soft, creamy texture and a tangy, slightly salty flavor with a hint of sweetness from the blue mold. Bleuet de Chèvre has a subtle, slightly peppery finish.
This cheese is best enjoyed on its own, paired with a glass of sweet white wine, such as Sauternes or Monbazillac. It can also be crumbled over salads, used as a topping for crostini, or melted into sauces for a unique twist on classic dishes.