Dairy
Goat
Goat’s-milk cheese spans fresh acid-set logs and crottins to aged ash-coated pyramids and firm table wheels. Caprine milk is whiter (little beta-carotene), often lower in fat than cow milk, and carries a distinctive lactic, citrus, or “goaty” aroma that softens with careful make and ageing. French Loire chèvre defines the category for many cooks, but Spanish majorero, Italian caprino, and American farmstead goats expand the map. Crumble fresh chèvre into salads, bake warm crottins, or shave aged goat gouda. Heat gently—goat cheeses can turn grainy if boiled hard.
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Aged Goat Gouda
Azeitão Goat
Banon
Bûche de Chèvre
Bûcheron
Cabécou
Caprino
Caprino Fresco
Caprino Stagionato
Chabichou du Poitou
Chèvre
Crottin
Crottin de Chavignol
Garrotxa
Geitost-Style Goat
Goat Brie
Goat Camembert
Goat Cheddar
Golden Cross
Humboldt Fog
Ibores
Majorero
Murcia al Vino
Picodon
Pouligny-Saint-Pierre
Pélardon
Ragstone
Rocamadour
Sainte-Maure de Touraine
Selles-sur-Cher
Ticklemore
Valençay
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.91 g
- Saturated Fat 6.31 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 29.3 mg
- Sodium 78.6 mg
- Salt 0.19 g
- Total Carbohydrate 5.1 g
- Dietary Fibre 0 g
- Total Sugars 4.9 g
- Complex / starch 0 g
- Protein 8.24 g
- Water 69.6 g
- Energy 142 kcal
- Water 69.6 g
- Carbohydrates 5.1 g
- Sugars 4.9 g
- Protein 8.24 g
- Fat 9.91 g
- Saturated Fat 6.31 g
- Monounsaturated Fat 3.15 g
- Polyunsaturated Fat 0.29 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 29.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 8.1 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Goat of Cheese: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Early domestication of goats supported milk and soft cheese in the Fertile Crescent and Mediterranean.
Loire Valley goat dairying developed ash-coated and crottin forms still protected today.
American farmstead goat cheese revived fresh chèvre and aged styles beyond French imports.
Global specialty retail made goat cheese a standard salad and cheeseboard option.