One of the sought after sources for the cheese is the goat milk. When it comes to well-loved cheeses, the goat cheese always manage to be in the fore.
One cannot deny how much people are seeking this product considering that there are many brands popping out with their own goat cheese.
Goat cheese is, as the name would indicate, a kind of cheese that is taken from the milk of the goat. This is also known as the chevre cheese. Chevre is the French term for the goat.
This name came about because it was produced in regions where a considerable number of goats are domesticated and kept. This makes cheese production from the milk of the goat a very convenient endeavor.
More of the cheese lovers actually favor the goat cheese because of its more favorable contents compared to the other kinds.
Basically, the milk of the goat has the same fat contents as that the milk coming from the cow. However, there are distinct characteristics in the goat cheese that makes it very tasty.
The milk of a goat contains higher contents of medium-chain fatty acids like the caprylic, capric and caproic acids. These help in providing a tart zest.
It is worthy to note also that these acids take their name from the word capra which is the Latin term in turn for the goat.
Since its conception, France has been the largest source for goat milk production, more specifically in the areas of Poitou and Loire Valley.
These places were claimed as the areas where the Moors first brought the goat as early as the eighth century.
There are many varieties today of the French goat cheeses. The Picodon, Pouligny Saint-Pierre, Chabis, Chabichou du Poitou, Pyramide and Rocamadour are some of these varieties.
Crottin de Chavignol is the goat cheese variety produced in most number.
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