There’s much more to goat cheese than that 6-ounce log.

By Carole Braden

Goat’s milk is used to make all sorts of cheeses―Gouda, Cheddar, even Brie. Look for some of these favorites in gourmet markets and cheese stores, or shop online.


Aged goat cheeses are usually French, and they come in various shapes and sizes. Often an aged goat cheese will be covered in an edible ash to prevent it from drying out and to keep its surface clean. It may have a fluffy middle and a gooey exterior. Readily available aged goat cheeses include Chevrot, Valencay, and Selles sur Cher.

To buy: Murray’s Cheese Shop,

Tomme Style:


Means, in French, a wheel of cheese. Humboldt Fog, produced by Cypress Grove Chèvre in northern California, proves that high-quality French-style goat cheese is available domestically. The cheese is covered in edible ash, which keeps a crust from developing.

To buy: Cypress Grove Chevre,


Blue mold is mixed into the curds. As the cheese ages, the flavor changes, making blue goat cheese sharper, earthier, and more pungent than the fresh variety. Cayuga Blue is one of the best brands available, but it’s not easy to find. Bleuet de Chèvre is a good alternative.

To buy: Artisanal Cheese Center,


Goat’s milk Brie is more subtle and refreshing than a traditional cow’s milk Brie. For a treat, try Peilloute.

To buy: Citarella,


Goat’s milk Cheddar has everything you want from this beloved cheese: It’s sharp and fruity but with a distinctive goaty tang. One of the best is Quebec’s Le Chèvre Noir.

To buy: Artisanal Cheese Center,


Holland produces some lovely fresh and aged goat’s milk Goudas. Fresh Gouda is soft and creamy, making it a good table cheese. Aged Gouda is sweet and delicious, with caramel overtones. Balarina is a widely available variety.


To buy: Artisanal Cheese Center,