Natural form

Fresh goat cheese log, uncut, showing its distinctive cylindrical shape and chalky white rind.

Establishes the primary visual identity: the classic log form and powdery white exterior that distinguishes goat cheese from other soft cheeses.

Dairy & Eggs

Goat Cheese

Tangy, creamy cheese for salads, tarts, and spreading

Bright, tangy, and spreadably soft, goat cheese crumbles over salads, melts into tarts, and warms with honey. Its lactic edge cuts through richness. Keep it cold and wrapped.

Goat cheese (chèvre) is made from goat's milk, which carries a distinctive bright, tangy, faintly grassy flavor and a fat structure that stays soft and spreadable. Fresh chèvre is the most common form — soft, white, creamy, and lemony — but goat's milk is also aged into firmer, more piquant cheeses with edible rinds. Its acidity and creaminess make it a salad and tart staple: it warms and softens without stringing, spreads onto crostini, and balances sweet partners like beets, honey, and figs. Many people who struggle with cow's milk tolerate goat's milk more easily.

Measured in: g
Storage: Refrigerate
Shelf life: 21 days

Allergens

Dairy

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Types & varieties

Fresh chèvre

Soft, white, lemony, spreadable — the everyday workhorse.

Aged goat (crottin, bûche)

Firmer, more piquant, with a bloomy or natural rind.

Goat gouda

Aged and semi-firm; nutty and caramel-sweet.

Marinated goat

Fresh rounds in herbed oil — ready for boards and salads.

How to choose

For cooking and salads, buy a fresh chèvre log — smooth, bright white, and clean-smelling. For boards, an aged round or rind-on goat brings more complexity. Fresh goat cheese should taste lactic and lemony; avoid any with a bitter, ammoniated edge, a sign it's old.

How to store / food safety

Wrap fresh chèvre well and refrigerate; it's high-moisture and perishable, so use within about a week. Aged goat cheeses keep longer. Discard at any sign of mold beyond an intended rind or a sharp off smell. Choose pasteurized goat cheese when pregnant.

How to cook

Goat cheese softens and creams rather than melting into strings, which makes it ideal warmed in tarts, stirred into risotto for tang, or breaded and baked atop a salad. Its acidity cuts richness and balances sweet roasted vegetables. Crumble it cold for texture, or whip it with a little cream or oil for a smooth spread.

Common uses

Salads with beets, walnuts, and greensGoat-cheese tarts and quicheCrostini and spreadsStirred into risotto and pastaStuffed chicken and vegetablesCheese boards with honey and figsPizza and flatbreadsWhipped dips

Tips & pitfalls

It creams rather than strings — perfect stirred into warm pasta or risotto.
Bread fresh rounds and bake until molten for a salad topper.
Whip chèvre with cream or olive oil for a silky spread or dip.
Pair with sweet partners — beets, honey, figs — to balance its tang.
Roll a log in chopped herbs or pepper for an instant board centerpiece.

Nutrition

452kcal

Energy

1891 kJ · per 100 g

Where the calories come from

Protein 27%Carbs 2%Fat 71%

Protein

30.5g

61% DV

Carbs

2.2g

1% DV

Fat

35.6g

46% DV

Fiber

0% DV

Sugars

2.2g

of which

Sodium

423mg

18% DV

Notable micronutrients

Riboflavin (B2)92% DV

Calcium69% DV

Phosphorus58% DV

Vitamin A54% DV

Niacin (B3)15% DV

Zinc14% DV

Source · USDA FoodData Central · Cheese, goat, hard type

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In the shops

Matched grocery products

Goat Cheese
CABRIFIN · kg · Bonpreu
€3.25
Goat Cheese Roll
Hacendado · 200 g · Mercadona
€2.65
Soft Goat Cheese
Hacendado · 350 g · Mercadona
€4.90
Goat Cheese Roll
EL PASTOR · kg · Bonpreu
€7.75
Diced Goat Cheese
TGT · kg · Bonpreu
€2.15
Fresh Goat Cheese
Hacendado · 250 g · Mercadona
€3.00

Good to know

Type: Goat's-milk cheese; fresh (chèvre) to aged
Flavor: Tangy, bright, creamy, faintly grassy/earthy
Nutrition: Fresh/soft ~264 kcal/100g, ~18–19g protein; aged/hard ~364 kcal, ~22g protein
Storage: Refrigerate wrapped; fresh is highly perishable
Buy: Fresh logs for cooking; aged crottin for boards

Substitutes