Goat's Cheese

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. Image File history File links Download high-resolution version (1024x768, 149 KB)Goat Cheese. ... Image File history File links Download high-resolution version (1024x768, 149 KB)Goat Cheese. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ...

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.) COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... Hexanoic acid, also known as caproic acid, is the carboxylic acid derived from hexane with the formula C5H11COOH. It is an oily liquid smelling of cheese. ... Caprylic acid is the common name for the eight-carbon straight chain fatty acid known by the systematic name octanoic acid. ... Decanoic acid is a type of carboxylic acid. ... Latin is an ancient Indo-European language originally spoken in Latium, the region immediately surrounding Rome. ...

France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou, where goat are said to have been brought by the Moors in the 8th century. Examples of French Chèvres include Chabis, Crottin de Chavignol (largest produced goat's cheese AOC), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide. Loire Valley (French: Vallée de la Loire) is known as the Garden of France and the Cradle of the French Language. ... Coat of arms of Richard, Earl of Cornwall, Plantagenet claimant to the county of Poitou, now favored as the coat of arms of Poitou by people in Poitou Poitou is a province of France. ... Moorish Ambassador to Queen Isabella I of Castile The Moors were the medieval Muslim inhabitants of al-Andalus (the Iberian Peninsula including present day Spain and Portugal) and the Maghreb and western Africa, whose culture is often called Moorish. ... Country of origin France Region, town Loire, Chavignol Source of milk Goats Pasteurized No Texture Soft-ripened, crumbly Aging time at least 4 weeks Certification French AOC 1976 Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. ... Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ... Country of origin France Region, town Périgord, Quercy Source of milk Goats Pasteurized No Texture Soft Aging time 12-15 days Certification French AOC 1996 Rocamadour is a French cheese from the regions of Périgord and Quercy. ... Country of origin France Region, town Touraine Source of milk Goats Pasteurized No Texture Soft-ripened Aging time at least 10 days Certification French AOC 1990 Sainte-Maure de Touraine is a French cheese produced in the region of Touraine, mainly in the department of Indre-et-Loire. ... Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture. ...

Mató is a Catalan fresh cheese made from cow's or goat's milk. Mató (IPA [mÉ™to]) is a Catalan fresh cheese made from cow or goat milk, with no salt added, similar to ricotta or curd cheese. ... Anthem: Els Segadors Capital Barcelona Official language(s) Catalan, Spanish and Aranese Area  â€“ Total  â€“ % of Spain Ranked 6th  32,114 km²  6. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...

Castelo Branco is a Portuguese goat's milk cheese and pantysgawn is a Welsh goat's milk cheese. Castelo Branco (Queijo de Castelo Branco) is a cheese from the Castelo Branco region of Portugal. ... Pantysgawn is a Welsh cheese made from goats milk. ... Motto: (Welsh for Wales forever) Anthem: Hen Wlad Fy Nhadau Capital Cardiff Largest city Cardiff Official language(s) Welsh, English Government Constitutional monarchy  - Queen Queen Elizabeth II  - Prime Minister of the UK Tony Blair MP  - First Minister Rhodri Morgan AM Unification    - by Gruffudd ap Llywelyn 1056  Area    - Total 20,779...

Greek halloumi and feta are traditionally made from a mixture of goat's and sheep's milk. Halloumi (Χαλλούμι) (also sometimes transcribed as halumi or haloumi) is a cheese indigenous to Cyprus. ... Feta (Greek φέτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ... Species See text. ...

Chèvre cheese is often served hot and is then called Chèvre chaud. Chèvre chaud is a French dish, consisting of Chèvre cheese served hot. ...

External links

• Goat Dairy Foods from the University of California, Davis Dairy Research and Information Center
• Article comparing sheep's milk to cow's milk and goat's milk