Goat cheese

[3] 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.

Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not.

[5] 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.

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.

France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou.

Various Goat cheeses
Goat cheese on bread
Kesong puti cheese: Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread (usually pandesal ), or used in various dishes in Filipino cuisine.
Goat cheese from Yeghegnadzor , Armenia
Sirene cheese
Chevre with lavender and wild fennel
Ricotta cheese
A selection of fresh and cured ġbejniet
Varieties of tulum, center "Otlu tulum peyniri", or Tulum with herbs, in Ankara
Bryndza cheese
Bryndza cheese on a piece of bread
Domiati cheese