Cheese Tasting, Part 2: Goat Cheese

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Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

Mmmmm, cheese. It has to be one of my favorite topics�and things to eat. Last time we did a cheese tasting, we were nibbling on blues. This time, it’s goat cheese. And let me tell you: Not all goat cheeses are super goat-y. Here’s a quick peek at four milder goat cheeses we sampled recently.

Goat cheese is so strikingly white because goat milk lacks carotene. It also tends to be lower in saturated fat than cheese made from cow or sheep milk.

Goat Brie

This was so yummy. If you like brie and haven’t tried it made with goat’s milk, definitely give this a shot. It was soft, creamy, and milder than a lot of bries I’ve had.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

I’d definitely add this to a cheese platter for a party.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

Drunken Goat

This semi-firm, Spanish cheese is made from pasteurized goat’s milk and is also known as Queso de Cabra al Vino. (The rind gets its characteristic color from taking a bath in wine made from Mourvedre grapes.)

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

In terms of taste, it’s smooth, creamy, and just a wee bit sweet. Find it at Whole Foods, or buy it online from Zabar’s in New York.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

Capricho De Cabra

This one has to be one of my favorite cheeses. Think cream cheese in terms of texture. It’s soft, creamy, and a little crumbly, but not as crumbly as most fresh chevre.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

In terms of taste, it’s still on the mild side, but has a fabulous salty tang to it.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

Goat Gouda

The goat gouda I tried was on the young side (aged goat gouda will be darker in color). It has a semi-firm, velvety texture and is mild and moist.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

Goat gouda also melts really well, making it an excellent contender for grilled cheese sandwiches and other gooey treats.

Cheese Tasting, Part 2: Goat Cheese at The Hungry Mouse

How about you? Like goat cheese? Hate it? What’s your favorite kind?

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

27 COMMENTS

  1. I am a drunken goat girl.Cheese soaked in wine is great.Cheese and wine my favorite.I have to confess cheese is as addicting to me as chocolate.Cheeses with walnuts and herbs,OH MY!!

  2. I’ve never eaten store bought goat cheese. I spent a few of my teenage years living on a little ranch in colorado. My step mom raised goats and made goat cheese. I have know idea what kind. It was regular and then a brine soaked variety she called feta. Either way, both were terrible and I haven’t been able to bring myself to eat goat cheese since.

    • Oh nooooooo! They were terrible? That’s too bad…but so amazing that she made cheese!

      For what it’s worth, these are all on the mild side for goat cheese…especially the gouda.

      Thanks for stopping by!

      +Jessie

  3. Just stumbled on your blog this week and HAD TO chime in on this one. I love them all…where does one purchase a midnight quick-fix of goat cheese in the middle of PA? The Amish are a bit of a hike from here. bummer. yummy post.

    • Thanks for stopping by, hon! Hmmm…sounds like you need some kind of emergency cheese delivery service in your neck of the woods. Actually, we could use something like that here in Boston, too. Hmmm….

      +Jessie

  4. I love goat cheese. I’m partial to chvre but I love drunken goat. I wasn’t too crazy about the goat gouda, but I tried goat cheddar and found it tasty.

      • Just recently tried the capricho de cabra and have been raving about it ever since. It’s the closest thing to the fresh goat cheese I had when I got to visit the Loire Valley and have it for lunch every day.

        Goat + cheddar is totally for the win. Meyenberg makes a terrific one.

    • Oh, don’t even get me going about cheese! I’ll be doing more of these articles in the future, as my cheese consumption goes waaaay up in the summer for some reason. Thanks!

      +Jessie

    • Hehe, cheese lovers unite, indeed! Hooray. 😀 Yeah, the capricho de cabra was really good. Super spreadable, too.

      If I can get around to it, I’m going to see if I can snap some pics the next time I go to Formaggio Kitchen (http://www.formaggiokitchen.com/). It’s a fabulous cheese shop in Cambridge. I swear, I start to drool the minute I walk in the door.

      Cheers!
      +Jessie

    • Thanks so much, Nicole! And, oh my goodness, there are so many types of goat cheese! I may do another article like this…just on goat cheese…sometime soon. I’ll give you a shout if I do!

      +Jessie

  5. If you’re ever in Lebanon, CT (where everyone inevitably finds themselves at some point in their lives, amirite?), you have to stop by the Beltane Farm to buy some cheese. They make a fantastic chevre, and I am not just saying that because one of the owners was my high school Latin and Ancient Greek teacher.

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