Goat cheese comes from five main breeds of goats.
Goat cheeses come in diverse sizes, textures and tastes, which vary from pungent to mild. France is famous for its goat's cheese, also known as fromages de chevre. Officially, France has over one hundred varieties of goat cheese. Greeks and Turks also eat many different types of goat cheese. Artisan cheese producers in the US have emerged, specializing in goat cheese. Goat cheese pairs well with white wine and can be eaten alone or used in recipes, depending on the type of cheese. Mild goat cheese often is added to beet salads.
Capricette
Goat cheese has a lower fat content than cheese made from cow's milk.
Capricette, made from 100 percent goat's milk, comes from France. This mild cheese has a creamy, almost spreadable texture. The cheese has a lower fat content than other cheeses. The taste can be described as mild, yet slightly tangy. Spread on pieces of bread or add to gourmet vegetable salads. Cheese shops sell Capricette in small oval cones or in cups.
Chevrotin
Chevrotin, also from France's Savoie region, comes in a large cylinder shape. The cheese has a semi-soft, moist texture with a yellow rind, stained with white mold. The cheese matures in three to six weeks and has a nutty, savory mild flavor. Milk from a single herd of Alpine breed goat is used to make this cheese. This cheese pairs well with a chilled Chardonnay.
Brocciu
France has hundreds of cheese varieties.
Brocciu is produced on the island of Corsica, where it is considered a national food. Brocciu has a texture similar to Italian ricotta. The young white cheese is often served at breakfast on bread with jam. Cooks use brocciu in vegetable dishes and some desserts. In Corsica, locals pair this mild cheese with Corsican white wines.
Halloumi
Halloumi, a textured cheese from Greece and Turkey, is made with goat milk. Halloumi has a texture similar to mozzarella. Cooks can grill or pan sear the cheese because of its firmness. It has a mild, but tangy taste, according to Dallas News. When cooked, the exterior of the cheese forms a browned, crisp crust and the inside softens. Often, the pan-seared cheese is eaten with watermelon or in salads.
Bucheret
When young, this goat cheese has a mild taste but intensifies when matured. Bucheret cheese has a tangy taste. Crumble the cheese over an asparagus and arugula salad, or serve on a cheese platter with peaches and apples. It is best eaten chilled and paired with a pinot noir or a crisp sauvignon blanc.
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