Types of Goat Cheese

Goat cheese, or chèvre, is any cheese made from goat’s milk. A mild, earthy flavor with refreshing citrus notes characterizes them. While the term ‘chèvre’ is commonly used to describe a specific type of soft cheese with a robust fruity flavor, it actually refers to any cheese made with goat’s milk in French.

These cheeses exhibit various textures and flavors depending on factors such as aging duration (soft, hard, etc.) and the use of additional mold, like blue mold. In contrast to cheeses from cow’s milk that develop stronger flavors with aging, goat cheese tends to become mild and mellow as they mature. They boast an intense flavor when soft and fresh.

There are hundreds of goat cheese varieties, some made with pure goat milk while others may combine it with cow and sheep milk. The following table contains the most renowned goat cheeses primarily made with goat milk.

The Most Recognized Types of Goat Cheeses

Name	Texture and Taste	Country of Origin	Calories/oz.	How to Eat	Wine Pairing Ideas
Halloumi	Semi-hard, mild, and salty with a chewy texture	Cyprus	~100 kcal	Grilled or fried; pairs well with watermelon and mint	Sauvignon Blanc, Riesling
Feta	Soft, crumbly, and creamy with a tangy flavor	Greece	~75 kcal	Salads, pastries, and Mediterranean dishes	Assyrtiko, Sauvignon Blanc
Bread Cheese	Soft, mild, and milky with a squeaky texture	Finland	~100 kcal	Traditionally served warm with jams, often cloudberry jam	Chardonnay, Pinot Noir
Robiola	Soft, creamy, and mild with a slight tang	Italy	~80 kcal	Spread on bread or with fresh fruits	Pinot Grigio, Nebbiolo
Mizithra	Hard, crumbly, and salty	Greece	~110 kcal	Grated over pasta or salads	Assyrtiko, Chenin Blanc
Bucheron	Semi-soft, creamy with a bloomy rind	France	~110 kcal	Often served with crusty bread and fresh fruits	Sauvignon Blanc, Chardonnay
Kasseri	Semi-hard, mild, and slightly tangy	Greece	~100 kcal	Melts well, suitable for grilling or in sandwiches	Assyrtiko, Chardonnay
Caprino	Soft, creamy, and slightly tangy	Italy	~80 kcal	Great for spreading on crackers or in salads	Pinot Grigio, Sauvignon Blanc
Kefalotyri	Hard, dense, and salty	Greece	~110 kcal	Grated over pasta or in casseroles	Assyrtiko, Chardonnay
Mató	Soft, fresh, and mild	Catalonia	~60 kcal	Often eaten with honey and fresh fruit	Cava, Albariño
Castelo Branco	Semi-soft, buttery with a tangy finish	Portugal	~100 kcal	Pairs well with olives, almonds, and honey	Vinho Verde, Chenin Blanc
Nabulsi Cheese	Semi-hard, mild, and slightly salty	Palestine	~100 kcal	Often used in desserts or paired with fruits	Merlot, Cabernet Sauvignon
Cabrales Cheese	Semi-hard, strong, and sharp	Spain	~110 kcal	Best enjoyed with crusty bread or in salads	Tempranillo, Rioja
Manouri	Soft, creamy, and slightly sweet	Greece	~80 kcal	Great for desserts or paired with honey and nuts	Assyrtiko, Chardonnay
Caciotta	Semi-soft, mild, and nutty	Italy	~90 kcal	Good for melting or slicing in sandwiches	Sangiovese, Pinot Noir
Crottin de Chavignol	Hard, earthy, and nutty with a strong flavor	France	~110 kcal	Often served with crusty bread and fruity preserves	Sauvignon Blanc, Sancerre
Garrotxa	Semi-hard, earthy, and herbaceous	Spain	~100 kcal	Pairs well with nuts, fruits, and crusty bread	Albariño, Grenache
Tulum Cheese	Hard, crumbly, and tangy	Turkey	~110 kcal	Often used in Turkish cuisine, pairs well with olives	Sauvignon Blanc, Chardonnay
Añejo Cheese	Hard, with a sharp flavor	Mexico	~120 kcal	Good for grating over dishes or in Mexican cuisine	Malbec, Zinfandel
Geitost	Semi-soft, sweet, and caramel-like	Norway	~120 kcal	Often paired with crackers, fruits, or used in desserts	Riesling, Pinot Noir
Humboldt Fog	Semi-soft, crumbly, and creamy with a tangy, earthy flavor	USA	~100 kcal	Pairs well with honey, fresh fruits, and crusty bread	Chardonnay, Sauvignon Blanc

List of Names of Some Other Goat Cheeses

The cheeses mentioned here may traditionally be crafted with goat milk, such as cabécou and picodon, or they may have a goat milk variety alongside the more conventional cow’s milk cheeses, like mozzarella and ricotta.

• Cotija
• Manchego
• Ricotta
• Pule cheese
• Mozzarella
• Fresco cheese
• Chabichou
• Montrachet
• Picodon
• Chabis
• Rocamadour
• Cabécou
• Valençay
• Faisselle
• Banon cheese
• Payoyo cheese
• Anari
• Majorero cheese
• Sainte-Maure de Touraine
• Anthotyros
• Bastardo del Grappa
• Cathare
• Chevrotin
• Circassian
• Formaela
• Jibneh Arabieh
• Kars gravyer
• Picón Bejes-Tresviso
• Rigotte de Condrieu
• Rubing
• Snøfrisk
• Testouri
• Van herbed cheese
• Xynotyro
• Couronne Lochoise
• Selles-sur-Cher
• Circassian smoked cheese
• Pouligny-Saint-Pierre
• Pélardon
• Xynomizithra
• Santarém
• Dolaz
• Shosha
• Yagi
• Kesong puti
• Akkawi
• Darfyieh
• Djamid or Jameed
• Yeghegnadzor
• Sirene cheese
• Rosa mundo
• Cumulu blue
• Chaubier
• Chavroux
• Clochette
• Montrachet Bourgogne
• Chabichou du Poitou
• Ardsallagh Goat Farm
• St Tola
• Acidino
• Agrì di Valtorta
• Pouligny Saint-Pierre
• Casu axedu
• Cavrin
• Ircano
• Salignon
• Ġbejna
• Machedoux
• Quiorio
• Trás-os-Montes
• Adygeisky
• Nevat
• Sepet cheese
• Sutdiyari
• Beyaz peynir
• Bryndza
• Harbourne Blue
• Pantysgawn
• Capricorn
• Gevrik
• Tesyn
• Bouq Émissaire
• Chèvre noir
• Asadero 
• Quesillo Oaxaca cheese
• Capricious
• Kunik
• Buche Noir
• Domiati
• Bettie Bok
• Assegai

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