Eggs & dairy · Soft & blue cheeses

Goat cheese

Tangy goat's-milk cheese, most often fresh, soft and spreadable (chèvre), for salads, tarts and toasts.

Also called: chèvre, chevre, goats cheese

A kind of cheese

Photo: M0tty, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Goat cheese covers many styles, but most shops sell fresh chèvre: a soft white log with a distinctive tangy, slightly earthy flavour. Ripened goat cheeses develop a bloomy or ash-coated rind and firmer paste. It is creamier and less salty than feta.

How it’s used

Warm goat cheese salads with beetroot or walnuts
Tarts and quiches with caramelised onion
Crumbled over pizza, pasta and roasted vegetables
Spread on toast with honey

Characteristics

Taste: Tangy, fresh and lightly earthy (goaty).
Texture: Soft, creamy and slightly crumbly.
When cooked: Softens and browns when baked or grilled but stays in rounds rather than running.
Sold as: fresh, fermented
Cooking uses: Usually eaten raw, Commonly cooked, Suitable for baking, Used as a garnish
Common in: French, Spanish, Greek, Mediterranean, American

Storage

Refrigerated. Keep wrapped in the fridge and use within a week or so of opening; aged rinded goat cheese keeps a bit longer.

Diet, allergens and safety

Contains Milk.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen); goat's milk is not a safe swap for people with cow's-milk allergy.
Soft mould-ripened goat cheeses are commonly advised against in pregnancy unless cooked until steaming hot.