List of goat milk cheeses
This is a list of goat milk cheeses. Goat cheese is produced using goat's milk, the milk of domestic goats. The milk is commonly used to make cultured dairy products, such as cheese. Myriad goat milk cheeses are produced around the world.[1][2]
Goat milk cheeses
Banon wrapped in chestnut leaves
- 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
- Ardagh Castle Cheese
- Ardsallagh Goat Farm
- Banon cheese
- Bastardo del Grappa
- Blue Rathgore
- Bluebell Falls
- Bokmakiri cheese
- Bonne Bouche
- Bouq Émissaire
- Brunost
- Bucheron – native to the Loire Valley in France
- Cabécou
- Cabrales cheese
- Caciotta
- Capricious
- Caprino cheese
- Caprino dell'Aspromonte
- Castelo Branco cheese
- Cathare
- Chabichou
- Chabis
- Chaubier – a washed rind French Cheese made from half goat's milk and half cow's milk
- Chavroux
- Chèvre noir
- Chevrotin
- Circassian cheese
- Circassian smoked cheese
- Clochette
- Clonmore Cheese
- Cooleeney Farmhouse Cheese
- Corleggy Cheese
- Couronne lochoise
- Crottin de Chavignol
- Dolaz cheese
- Faisselle – a non-protected French cheese made of raw milk from goats, cows or sheep[4]
- Feta
- Formaela
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- Garrotxa cheese
- Geitost – a Norwegian brown goat cheese with a sweet flavor profile[2]
- Gevrik
- Dunlop cheese
- Gleann Gabhra
- Glyde Farm Produce
- Graviera
- Halloumi
- Harbourne Blue
- Humboldt Fog [2]
- Jibneh Arabieh
- Kars gravyer cheese
- Kasseri
- Kefalotyri
- Kunik cheese
- 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
- Pantysgawn
- Payoyo cheese
- Pélardon
- Picodon
- Picón Bejes-Tresviso
- Pouligny-Saint-Pierre cheese
- Queso Palmita
- Rigotte de Condrieu
- Robiola
- Rocamadour cheese
- Rubing [2]
- Sainte-Maure de Touraine
- Santarém cheese
- Selles-sur-Cher cheese
- Snøfrisk
- St Helen's
- St Tola
- Testouri
- Tesyn
- Tulum cheese
- Valençay cheese
- Van herbed cheese
- Xynomizithra
- Xynotyro
gollark: DEMAND that they acquire water.
gollark: There should be water. Hydration is important, especially when consuming alcohol!
gollark: Or you could just not drink it and distract everyone from noticing this.
gollark: Just substitute your beer for liquescent bees or something safe.
gollark: Being slightly socially disapproved of is almost certainly better than trying to train yourself to be resistant to alcohol, which seems most likely to end in liver damage.
References
- Park, Young W. (May 1, 2001). "Proteolysis and Lipolysis of Goat Milk Cheese". Journal of Dairy Science. 84: E84–E92. doi:10.3168/jds.S0022-0302(01)70202-0. ISSN 0022-0302. PMID 11210053. Retrieved December 9, 2017.
- Nosowitz, Dan (June 14, 2017). "What's the Difference Between Cow Cheese and Goat Cheese?". Modern Farmer. Retrieved December 9, 2017.
- Oulton, Randal W. (January 8, 2004). "Añejo Cheese". CooksInfo. Retrieved December 9, 2017.CS1 maint: ref=harv (link)
- Dilling, E.; Ball, N. (2015). My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. Skyhorse Publishing. p. pt278. ISBN 978-1-63450-864-3. Retrieved December 9, 2017.
- Foard, Maggie (1 July 2008). Goat Cheese. Gibbs Smith. p. 56. ISBN 978-1-4236-0368-9.
- "European Commission PDO database". Retrieved 21 March 2013.
External links
- Goat's milk cheeses. Cook's info.
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