Ingredient of the Month
13 | February
Goat Cheese
Ingredient
of the Month
Presented by ACFEF Chef & Child Foundation
and Clemson University
Ingredient of the Month
Being one of the oldest domesticated animals, goats have
played a role in food culture since ancient times. Goat’s milking
and the cheese made from it were revered in ancient Egypt
and supposedly placed among the other treasures in the burial
chambers of pharaohs. Goat’s milk was also widely consumed
by the ancient Greeks and Romans and has remained popular
throughout history. Even today, more people drink goat’s milk
than cow’s milk worldwide. Most goat cheese comes from
France (where it is called chevre, French for “goat”), Italy and
Norway, but can be produced anywhere goats are raised.
As pure-white goat’s milk cheeses, chevres once referred to
only French goat cheeses, but now is used to refer to all goat
13 | February
cheeses, no matter the country of origin. Pur chevre on the
label means the cheese is made entirely of goat’s milk; michevre means that it comprises of at least 50% goat’s milk.
Goat cheese can be unripened or ripened, with textures that
range from moist and soft to dry and semi-firm. They can come
in a variety of shapes—discs, cones and pyramids—and are
often coated in edible ash or leaves, herbs or pepper. The
most popular and accessible variety of goat cheese is soft and
unripened (or fresh), and has a bright-white appearance, soft
texture and uniquely strong tart taste. Goat cheese generally
has less fat and fewer calories than cheese made from cow’s
milk, and can be used in many different food items.
Varieties and uses
Aged: Aged goat cheeses are usually French, and they
come in various shapes and sizes. Often, aged goat
cheese will be covered in an edible ash to prevent it from
drying out and to keep its surface clean. It may have a
soft to semisoft texture and a mildly milky, lightly tangy
flavor. Perfect for cheeseboards and for pairing with
crusty or fruity bread and peppery salads.
Healthy ingredient contribution
Calcium: Goat cheese, like many cheeses and
milks, has a lot of calcium. Calcium is important for
strong bones. Consuming calcium can help prevent
osteoporosis.
Phosphorus: Goat cheese is a good source
of phosphorus. Phosphorus is also important in bone
formation. It is important in digestion, nerve impulses
and proper kidney function.
Potassium: Goat cheese is a good source of
potassium. Potassium can help lower blood pressure. It
is also important in brain function.
Protein: Goat cheese is high in protein. Protein is
an important macronutrient for the building blocks of the
body. The body uses protein to build and repair tissues,
make enzymes and hormones, and build muscle and skin.
Riboflavin: Goat cheese also contains riboflavin.
Riboflavin, an essential vitamin, is important in the body
for energy metabolism of carbohydrates, fat and protein.
It also helps protect the body from free radicals.
Tryptophan: Goat cheese is a great source of
the amino acid tryptophan. Tryptophan is an essential
amino acid, as the body cannot make tryptophan by itself.
Tryptophan is a precursor for serotonin, niacin and melatonin.
Blue: Blue mold is mixed into the curds, so that as
the cheese ages, the flavor changes, making blue goat
cheese sharper, earthier and more pungent than the fresh
variety. Great for crumbling on salads or pasta.
Hard: Hard unripend or ripened goat cheese has a
darker color and longer storage life. When young, hard
cheeses may be creamy and flexible with a slightly sharp
or buttery flavor. As they age, they dry out and become
dense, intensifying the taste. Hard cheeses are the
most versatile of cheeses and can go in salads, dips
and sandwiches, as well as being an integral part of any
cheeseboard.
Semisoft: Semisoft ripened goat cheese varieties
include common cheeses such as Swiss and cheddar.
These are similar to cow’s milk Swiss and cheddar.
Goat's milk cheddar is sharp and fruity, but with the
distinctive goat cheese tang. Drunken goat cheese also
falls into the semisoft category. This cheese originates in
Spain and gets its name from the process of immersing
the cheese in wine for a few days. The result is a deepviolet rind and a cheese with a rich, creamy texture and a
mild, tangy flavor.
Soft: Soft cheeses made from goat’s milk tend to have
a nutty taste. These varieties also have a thick, velvety
rind that protects them from drying out while also
speeding up the ripening process. There are only nine
varieties of soft, ripened cheese, which all have a velvety
surface mold. These cheeses are best served at room
temperature with crusty bread and fruit. Whole cheeses
of this variety can also be baked or broiled on bread.
13 | February
Ingredient of the Month
Storage
Soft, unripened goat cheese should be stored tightly
wrapped in the refrigerator for up to two weeks.
Serving size
Two tablespoons (1 ounce or 28 grams) of soft goat
cheese supplies 75 calories, 6 grams of fat and 5
grams of protein.
Contributions for this article were made by Rachel Ellyn. The following recipe was created and tested by
Clemson University’s Culinary Nutrition Undergraduate Student Research Group
RECIPE
Goat Ch eese, Arugu la an d Tomato P e n n e
Yield: 6 servings
Ingredients:
8 ounces penne pasta
2 teaspoons + 2 tablespoons
olive oil, divided
2 garlic cloves, minced
1 pint grape tomatoes, halved
2 cups baby arugula
3 ounces goat cheese, crumbled
½ teaspoon ground
black pepper
2 tablespoons pine
nuts, toasted
2 tablespoons freshly
chopped basil
½ teaspoon salt
1) Cook pasta according to package directions. Drain; set
aside.
2) Meanwhile, heat 2 teaspoons olive oil in large saute pan
over medium heat. Add garlic; cook for 30 seconds. Add
tomatoes and arugula; cook for 5 minutes or until arugula wilts.
3) Add cooked pasta, remaining 2 tablespoons olive oil, goat
cheese, salt and pepper to tomato/arugula mixture. Toss to mix
well. Top with toasted pine nuts and basil. Serve immediately.
Nutrition Information
Calories: 290
Fat: 13g
Sat. Fat: 4g
Carbs: 31g
Sodium: 270mg
Fiber: 2g
Sugars: 3g
Protein: 9g
Vitamin A: 15% Vitamin C: 15%
Calcium: 4%
Iron: 8%
This recipe was created and tested by Clemson University’s Culinary Nutrition Undergraduate Student Research Group.
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