How many types of goat cheese are there?

Goats, goats everywhere! These adorable creatures not only provide us with milk but also make the tastiest cheese. Have you ever wondered how many types of goat cheese there are? Well, buckle up ladies and gentlemen because we are about to take a wild ride into the world of goat cheese.

Brie

First things first, let’s talk about one of the most popular goat cheeses out there- brie. This soft and creamy cheese has its roots in France where it was initially made using cow’s milk. However, as times changed so did people’s preferences which brought forth a delightful creation- brie made from goat’s milk. The twist gave birth to new flavors and textures that were quickly picked up by other countries.

Chèvre

Another incredibly famous type is chèvre (pronounced shev). What sets this fancy French smoothness apart is its tangy taste paired with a perfect balance between sweetness and bitterness that escapes regular creamier options like Boursin or Philadelphia cream cheesecake.

Fun fact: chèvre means ‘goat’ in French!

Blue

If you’re looking for something bold with pungent aromas, then blue cheeses might be just what you need! These varieties come in various shapes such as wheels, logs/ cylinders all sporting adventurous spots colorful enough to satisfy even the pickiest artisanal palate. Blues can range widely from mild (such as Roquefort) to strong (gorgonzola); however every bite contains unmistakable robust flavor combinations often described as having hints reminiscent woodsfall foliage or caves revealing powerful earthy terroir notes straight-through-to dessert-style finishes depending on your sweet tooth mood…

If you want more traditional flavors while still experiencing an intriguing zest right after each nibble — savour the sharp tastes inherent within chevré based blues smeared with fruits like pear or dried cranberries.

Feta

If you’re in for a Grecian experience, then grab some feta. This cheese initially made from sheep’s milk has been around since ancient times but was later introduced as goat cheese during the Byzantium-eras— which tells us that nothing can beat familiarity with flair! Feta is a soft and crumbly cheese, ideal when sprinkled on top of salads, pizzas or even fries (fancy your taste buds).

Fun fact: “Fetas” means slice in French!

Bucheron

Now it’s time to get our etiquette hats out of the closet because we are about to try an exclusive treat- bucheron. Imagine going over to Paris’ finest cafes and asking for just a regular coffee while reading up on politics. Suddenly out comes this beautiful botanic roundness entirely covered atop by dearest white penicillin mushroom-y rind, contained within its creamy paste; derived originally from Loire valley France inspired by bloomy bries turned into one-of-a-kind flavors at their peak social elite indulgence possible anywhere else.

This semi-soft delicacy came into existence centuries ago and gained popularity worldwide due to its light floral aroma along with hints of herbs such as thyme-infused throughout every bite.

Manchego

A classic Spanish favorite is manchego cheese. Its delicious flavor profile ranges based on age periods like any other world-class aged cheddar tradition does, for instance ranging across earthy nutty flavorful undertones followed by caramelized finishes presenting either 6-month-old fresh feel ending sharp or vice versa further developing beyond being aged resulting eventually sweet creaminess refined palate balanced mature delicacies satisfying unparalleled savory mouthfeel experiences altogether…

Made midst La-mancha region-central Southern Iberian peninsula-man countries only source-exclusive use raw milking herds belonging distinct breeds Pyrenees Alpine goats, so don’t settle for anything less.

Rocamadour

This French-made cheese is the smallest one among all goat-style varieties. It quickly became famous due to its unique aroma and flavor profile that can be described as anywhere between lemony fresh and buttery smooth finishes like no other kind out there!.

Rocamadours are even served in glass jars filled half-way consisting of their own brine solution-extract where they still continue aging thus delivering infinitely delightful palate pleasures symphonies with every nibble engulfed by intense grape-and-lemon aftertastess all at once bursting forth from multifaceted creamy paste

Fun fact: The town, Rocamadour shares its name with this exquisite cheese producing singularly sub-regional area location!

Pyrénées

Finally, let us explore some continental options- the alpine region’s Pyrenees! Made using raw milk extracted right off pastures around peaks overlooking Southern France/ Spain borders green meadows flow uninterrupted — creating these fantastic cheese experiences unlike any others– meshing well combining traditional foods-based resources used since medieval times when humans first arrived upon European continent.

You too should feel privileged owning a bit historic origins inherent within manufacturing techniques collaborated directly through rural communities brought about by subsistence farming practices present-day increasing production capacity & variety allowing greater sustainability while keeping artisanal heritage alive…

In conclusion, You may have come across or tasted more than just one type of goat cheese; each has a uniqueness that sets it apart from being ordinary which definitely made it worthwhile coming back to again& again!!

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