Goat’s cheeses are made around the world and we love how versatile they are: use them in both sweet and savoury dishes.
Goat’s milk is prized for its richness, not only in terms of protein and fat content, butespeciallyfor itshigh calcium content.Since goats can thrive even on poor and dry pastures, they have longbeen the traditional livestockinboth mountainous and dry regionswhere their milk is turned into various cheeses. Here are five of the best.
Manouri, Greece
This smooth-textured,snow-white cheese originates from western Macedonia and Thessaly in northern Greece. It is made by adding cream to the whey of goat’smilkleft over from feta productionuntil it is firm enough to hold its shape. The slightly sour, citrusy taste makes it perfect for heavenly cakes and adds a tangy twist whenserved withjuicy,barbecuedpeaches drizzled with honey.
Ticklemoore, United Kingdom
Firm yet smooth,this delightful cheese is hand made in Devon, United Kingdom. The white rind hides a chalky paste right underneath and a crumbly centre. Being hand pressed in a colander gives it a unique shape. After maturing fortenweeks,TicklemoreGoat cheese develops an enticing floral and grassy flavourthat willelevate your lunchtime salad to the next level.
CrottindeChavignol, France
The history of making goat’s milk cheese goes back to the 16thcentury inChavignol, a hamlet in the Loire Valley inFrance..This tiny parcel of goodnessenjoys protected status, has itsown appellationand is still an integral part of local dishes. Slightly acidic with a delicious touch of nuttiness,it goes exceedingly well with beetroot and pistachios– and is also a classic pairing for the local wine, Sancerre.
Scimudin, Italy
Reminiscent of Brie,Scimudinmeans‘little cheese’ andis produced in the mountainous Valtellina Valleyof Northern Italy. Keeping goats has a long tradition in this part of the ItalianAlps.Silky smooth and slightly sweet,it is the perfect topping on freshly baked walnut bread with a smidgeon of blueberry jam:an unmatched culinary experience.
Kilembe, South Africa
This awarding-winning cheese is produced byhusband and wifeteam Rina and Norman Belcher and their 250 Saanen goats on a small farm near Johannesburg. Aged on wooden shelves forsixmonths,this tasty hard cheese reveals a rich,crumblytexture and deep nuttiness.It is deliciouswhen bakedinfilopastry with butternut squash and kale.
