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
- 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: You know how I said that companies were obligated to release the source code to the kernel on their device? Some just blatantly ignore that (*cough*MediaTek*cough*). And when it *is* there, it's actually quite bad.
gollark: It's actually worse than *just* that though, because of course.
gollark: There are some other !!FUN!! issues here which I think organizations like the FSF have spent some time considering. Consider something like Android. Android is in fact open source, and the GPL obligates companies to release the source code to modified kernels and such; in theory, you can download the Android repos and device-specific ones, compile it, and flash it to your device. How cool and good™!Unfortunately, it doesn't actually work this way. Not only is Android a horrible multiple-tens-of-gigabytes monolith which takes ages to compile (due to the monolithic system image design), but for "security" some devices won't actually let you unlock the bootloader and flash your image.
gollark: The big one *now* is SaaS, where you don't get the software *at all* but remote access to some on their servers.
gollark: I think this is a reasonable way to do copyright in general; some (much shorter than now!) length where you get exclusivity, which can be extended somewhat if you give the copyright office the source to release at the end of this perioid.
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
Media related to Goat's-milk cheeses at Wikimedia Commons- Goat's milk cheeses. Cook's info.
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