Козий сыр: история, производство и полезные свойства

Cheese made from the milk of goats

Goat cheese, goat's cheese or chèvre ('/ʃ//ɛ//v//r//ə/ or '/ʃ//ɛ//v/; from the French fromage de chèvre, ) is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food.

Goats produce high quality, nutrient rich milk under even the most difficult environments, making them valuable to arid or mountainous areas where cattle and sheep cannot survive. In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not. Goats were one of the earliest animals domesticated to suit human needs—more specifically milk production—going back to 8,000 BC, 10,000 years ago. Goat cheese has been made for at least as far back as 5,000 BC; the first documented proof of humans making cheese of any kind dates to 7,500 years ago in Poland.

Goat milk has higher proportions of medium chain fatty acids, such as caproic and caprylic, which contribute to the characteristic tart/"goat" flavor of the cheese. They also make goat milk and cheeses more easily digestible. Goat milk, and therefore goat cheeses, contain anti inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the Latin for 'goat', capra. It is also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin.

Goat cheese is made like other cheeses. The milk is filtered to remove unwanted impurities or deposits. A curdling starter agent is added, which can be rennet, or one or more starter bacteria that affect the curds' size and eventually the cheese's consistency. Some examples of starters are Lactococcus lactis lactis, L. l. cremoris, and Streptococcus thermophilus. Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). The curds are then molded, dried, flavored, and cured. Any variations in this process—the type of starter, the time or pressure of the draining, the temperature and duration of the curing process—can change the texture (soft, semihard, hard) and the flavor.

Rubing is a fresh goat cheese from Yunnan Province, resembling the Indian paneer, a cow's cheese. Shosha is a pungent cheese and staple food in Tibetan cuisine of the Tibet Autonomous Region that is often made from animals suited to the climate, such as goat and yak.

Yagi cheese is a goat cheese made in Japan. Yagi is the Japanese word for goat.

Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. The name, also spelled quesong puti, is Tagalog for "white cheese") and is its name in the provinces of Laguna and Bulacan. In Cavite, it is known as kesilyo (also kasilyo or quesillo); while in northern Cebu, it is known as queseo or kiseyo.

Bryndza (from Romanian brânză cheese) is a sheep milk cheese made across much of East Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. This cheese can also be made with goat milk or cow milk.

Harbourne Blue. Pantysgawn is a Welsh goat milk cheese. Capricorn is a Somerset goat milk cheese. Gevrik is a goat's milk cheese from Cornwall. The word gevrik means 'little goat' in Cornish. Tesyn is a smoked goat's milk cheese from Cornwall. Tesyn means 'cake' in Cornish.

Bouq Émissaire. Chèvre noir.

Añejo cheese (Queso Añejo). Asadero cheese. Cotija cheese. Fresco cheese (Queso Fresco). Manchego cheese. Quesillo Oaxaca cheese.

Capricious (cheese) is an aged goat's milk cheese made by the Achadinha Cheese Company in Petaluma, California. Humboldt Fog is a mold ripened goat cheese with a central line of edible white ash made in California by Cypress Grove Chevre. Kunik is produced at Nettle Meadow Goat Farm in Thurman, New York, and made from goat and Jersey cow milk blend, mold ripened with similar properties to Brie.

In Venezuela, specifically in the states of Falcón, Lara and the population of San Jose de Turgua in Miranda state, many types of goat cheese are produced using traditional methods. A variety of artisanal cheeses are manufactured by smaller producers.

Buche Noir is freshly pressed curd from the Sydney region.

Domiati cheese, also referred to as white cheese ( gebna bēḍa  ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta (دمياط). Testouri cheese is a cheese made from sheep milk or goat milk. It is often shaped like an orange, and is eaten fresh and lightly salted. Testouri cheese is popular in North Africa and the Near East. Testouri is popular in East Africa and was introduced by the Ottomans after the 15th century.

Bettie Bok an African cheese from South Africa. Assegai is an Asiago type cheese from South Africa. It originates from Foxenburg, South Africa. It is commonly eaten as a table cheese with crackers.