 | | Description: | | Chèvre cheese is cheese made from goat's milk (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced. Although cow's milk and goat's milk have similar overall fat contents, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, capra.) Chabis, Crottin de Chavignol, Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou and Valençay are French goat's milk cheeses. Mató is a Catalan fresh cheese made from cow's or goat's milk. Cabreiro de Castelo Branco is a Portuguese goat's milk cheese. Goat cheese is becoming more and more trendy in American popular culture and popular cuisine, particularly among the cosmopolotan eaters in metropolitan areas. Chef Emeril Lagase on Food Network for example, often portrays dishes using goat cheese on his show. Many other shows feature use of recipes with goat cheese being featured, which appears to denote a status of being a more and more accepted delicasy. Greek halloumi and feta are traditionally made from a mixture of goat's and sheep's milk. |
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