What cheeses contain goat milk?

January 6, 2026 •

3 min read

Goat cheese production dates back to at least the 5th millennium B.C., making it one of the most ancient forms of cheese. Understanding what cheeses contain goat milk reveals a diverse world of flavors and textures far beyond simple fresh chèvre, ranging from tangy and soft to firm and nutty.

Quick Summary

This guide explores the wide world of cheeses made with goat milk, including fresh, soft-ripened, and aged varieties from France, Spain, Greece, and beyond, and details their unique characteristics.

Key Points

Diverse Range: Beyond the common fresh chèvre, goat milk is used to create a vast array of cheeses, including aged, semi-firm, and blue varieties.
Easier to Digest: Due to smaller fat globules and lower levels of certain proteins, goat cheese is often easier on the stomach for individuals with mild dairy sensitivities.
Distinctive Flavor: The unique tangy and earthy flavor of goat cheese comes from medium-chain fatty acids like capric acid.
Unique Appearance: Goat cheese is naturally white because goats do not absorb beta-carotene from their diets, unlike cows.
Versatile Pairings: Goat cheese pairs exceptionally well with sweet and savory flavors, from honey and figs to herbs and wine.
Mixed Milk Cheeses: Some popular cheeses, like Feta and Cabrales, use a blend of goat milk with milk from other animals, creating a complex flavor profile.

The Unique Characteristics of Goat Milk Cheese

Goat milk differs significantly from cow's milk in its composition. It contains smaller fat globules and a different protein structure (primarily A2 casein), which many find easier to digest. Goat milk naturally lacks beta-carotene, resulting in a naturally whiter cheese compared to cow's milk cheese. The presence of medium-chain fatty acids contributes to its distinctive tangy and earthy flavor profile.

Popular Cheeses Made from 100% Goat Milk

Many cheeses are made entirely from goat milk. French varieties are often called chèvre.

French Cheeses (Chèvre)

Fresh Chèvre: A widely recognized soft, spreadable cheese with a tangy, acidic flavor, usually unaged or aged briefly.
Crottin de Chavignol: A small, disk-shaped cheese from the Loire Valley that becomes dense and nutty as it ages.
Pouligny-Saint-Pierre: An unpasteurized, pyramid-shaped cheese from central France with a natural rind. It has a delicate taste that develops nutty notes with age.
Valençay: Another pyramid-shaped cheese from the Loire Valley, often covered in ash. Its flavor ranges from clean and milky to more complex with age.
Sainte-Maure de Touraine: A log-shaped cheese from the Loire Valley with an ash rind and a straw through its center for structural support.

Other Goat Milk Cheeses

Majorero (Spain): A firm, aged cheese from the Canary Islands.
Midnight Moon (USA): An American goat Gouda, aged over six months, known for nutty, buttery, and sweet notes.
Drunken Goat (Murcia Al Vino, Spain): A semi-firm cheese soaked in red wine, giving it a purple rind and fruity flavor.

Cheeses Containing a Blend of Goat and Other Milks

Some cheeses blend goat milk with cow or sheep milk for balanced, complex flavors.

Mixed Milk Varieties

Feta (Greece): Traditionally combines sheep's and goat's milk (goat milk up to 30%) for a tangier profile.
Cabrales (Spain): A strong blue cheese traditionally made from a blend of cow, goat, and sheep milk.
La Tur (Italy): A soft cheese blending goat, sheep, and cow milk for a balanced, tangy, and buttery flavor.
Kefalotyri (Greece/Cyprus): A hard, salty cheese made from sheep's milk, goat's milk, or a combination.

How to Identify and Enjoy Goat Milk Cheese

Look for the characteristic pure white color and often drier, crumbly texture. The flavor is typically tangy and acidic, with aged versions developing earthy and nutty notes.

Comparison Table: Fresh vs. Aged Goat Cheese


Characteristic	Fresh Chèvre	Aged Crottin de Chavignol
Texture	Soft, creamy, spreadable	Denser, semi-firm, can become chalky
Flavor	Tangy, acidic, bright	Nutty, earthy, more complex, less acidic
Aging Time	Unaged or aged for days	Aged for several weeks to months
Best For	Spreads, salads, appetizers	Cheese boards, baked applications

Serving and Pairing Suggestions

Fresh Chèvre: Pairs well with honey, figs, berries, herbs, and crusty bread.
Aged Goat Cheese: Serve with dried fruits, nuts, and balsamic. Pairs with Sauvignon Blanc or light red wine.
Drunken Goat: Good with grapes and crackers.
Goat Feta: Use in salads or savory tarts.

Conclusion

Exploring what cheeses contain goat milk reveals a diverse world of flavors and textures. From fresh chèvre to aged varieties like Midnight Moon and blended cheeses like Cabrales, goat milk provides a versatile base for many culinary creations. Its naturally lighter and often easier-to-digest profile also makes it a popular choice. Whether you are a cheese expert or novice, there is a goat cheese to suit any taste or occasion.

(https://en.wikipedia.org/wiki/Goat_cheese)

Frequently Asked Questions

Yes, 'chèvre' is the French word for 'goat' and is used to refer to any cheese made from 100% goat milk. While the term is often associated with the fresh, soft cheese logs, it encompasses all types of French goat cheese.

Yes, goat cheese does contain lactose, but often in lower amounts than cow's milk cheese, especially in aged varieties. Many people with mild lactose sensitivity find it easier to digest due to its different protein and fat structure.

The difference in color is due to beta-carotene. Cows absorb beta-carotene from grass and their bodies store it in the fat of their milk, giving cheese a yellow tint. Goats, however, convert the beta-carotene they consume into colorless Vitamin A, so their milk and cheese remain white.

Yes, goat milk can be used to produce hard cheeses, although the lower casein content can result in a more crumbly curd. Examples include aged goat cheddar and the Spanish Majorero cheese.

Besides reading the label, goat cheese often has a distinctive tangy or 'goaty' flavor profile and a whiter color compared to cow's milk cheese. The texture can also be drier and more crumbly, especially in fresh or aged forms.

Drunken Goat, or Murcia al Vino, is a semi-firm cheese from Spain made exclusively from goat's milk. It is famously soaked in red wine during its maturation, which imparts a fruity flavor and gives the rind a distinctive purple hue.

No, some cheeses are made with a blend of different milks. For example, traditional Feta includes both sheep's and goat's milk, while Cabrales blue cheese can be a mixture of cow, goat, and sheep milk.