Dairy
Goat Cheddar
Goat cheddar applies cheddaring—cutting, stacking, and milling of acidified curd—then pressing and ageing to goat’s milk, yielding a pale, close-textured cheese that ranges from mild and lactic when young to sharp, crumbly, and nutty after months in the store. The white paste and citrusy backbone distinguish it from orange or straw-coloured cow cheddars without abandoning the familiar clothbound or block formats. Slice for sandwiches, grate into sauces (heat gently to limit graininess), or plate aged pieces with apple and mustard. British, American, and Australasian farmstead makers use the style to give goat milk a long-keeping, crowd-friendly table cheese.
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History
British farmhouse cheesemakers applied cheddar methods to surplus goat milk for local sales.
American artisanal dairies marketed clothbound and block goat cheddar in specialty retail.
Aged goat cheddar became a regular alternative on boards seeking sharp flavour without cow milk.