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.

Types of Goat Cheese

The Most Recognized Types of Goat Cheeses

NameTexture and TasteCountry of OriginCalories/oz.How to EatWine Pairing Ideas
HalloumiSemi-hard, mild, and salty with a chewy textureCyprus~100 kcalGrilled or fried; pairs well with watermelon and mintSauvignon Blanc, Riesling
FetaSoft, crumbly, and creamy with a tangy flavorGreece~75 kcalSalads, pastries, and Mediterranean dishesAssyrtiko, Sauvignon Blanc
Bread CheeseSoft, mild, and milky with a squeaky textureFinland~100 kcalTraditionally served warm with jams, often cloudberry jamChardonnay, Pinot Noir
RobiolaSoft, creamy, and mild with a slight tangItaly~80 kcalSpread on bread or with fresh fruitsPinot Grigio, Nebbiolo
MizithraHard, crumbly, and saltyGreece~110 kcalGrated over pasta or saladsAssyrtiko, Chenin Blanc
BucheronSemi-soft, creamy with a bloomy rindFrance~110 kcalOften served with crusty bread and fresh fruitsSauvignon Blanc, Chardonnay
KasseriSemi-hard, mild, and slightly tangyGreece~100 kcalMelts well, suitable for grilling or in sandwichesAssyrtiko, Chardonnay
CaprinoSoft, creamy, and slightly tangyItaly~80 kcalGreat for spreading on crackers or in saladsPinot Grigio, Sauvignon Blanc
KefalotyriHard, dense, and saltyGreece~110 kcalGrated over pasta or in casserolesAssyrtiko, Chardonnay
MatóSoft, fresh, and mildCatalonia~60 kcalOften eaten with honey and fresh fruitCava, Albariño
Castelo BrancoSemi-soft, buttery with a tangy finishPortugal~100 kcalPairs well with olives, almonds, and honeyVinho Verde, Chenin Blanc
Nabulsi CheeseSemi-hard, mild, and slightly saltyPalestine~100 kcalOften used in desserts or paired with fruitsMerlot, Cabernet Sauvignon
Cabrales CheeseSemi-hard, strong, and sharpSpain~110 kcalBest enjoyed with crusty bread or in saladsTempranillo, Rioja
ManouriSoft, creamy, and slightly sweetGreece~80 kcalGreat for desserts or paired with honey and nutsAssyrtiko, Chardonnay
CaciottaSemi-soft, mild, and nuttyItaly~90 kcalGood for melting or slicing in sandwichesSangiovese, Pinot Noir
Crottin de ChavignolHard, earthy, and nutty with a strong flavorFrance~110 kcalOften served with crusty bread and fruity preservesSauvignon Blanc, Sancerre
GarrotxaSemi-hard, earthy, and herbaceousSpain~100 kcalPairs well with nuts, fruits, and crusty breadAlbariño, Grenache
Tulum CheeseHard, crumbly, and tangyTurkey~110 kcalOften used in Turkish cuisine, pairs well with olivesSauvignon Blanc, Chardonnay
Añejo CheeseHard, with a sharp flavorMexico~120 kcalGood for grating over dishes or in Mexican cuisineMalbec, Zinfandel
GeitostSemi-soft, sweet, and caramel-likeNorway~120 kcalOften paired with crackers, fruits, or used in dessertsRiesling, Pinot Noir
Humboldt FogSemi-soft, crumbly, and creamy with a tangy, earthy flavor USA~100 kcalPairs well with honey, fresh fruits, and crusty breadChardonnay, 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


Does goat cheese contain lactose?

Goat’s milk has a lower lactose content compared to cow’s milk, and this characteristic extends to the cheeses. When aged and ripened, they have even lower lactose levels due to bacterial action that breaks down the lactose molecules. People with mild lactose intolerance may occasionally have moderate amounts of ripened goat cheese.

Are goat cheeses easy to digest?

Goat milk contains certain fatty acids that make the cheese easier to digest than those made from cow’s milk.