Top 100 Western European Goat Cheeses

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their main source of subsistence. Once the goats are milked, the milk is filtered and heated. The curd is then salted and cured at a low temperature and high humidity. Transmontano cheese is round with a semi-hard crust, and is uniform, smooth, and white. It is a firm cheese with an intense and pleasant aroma and a slight spicy note. This goat cheese has a moisture content between 25% and 35%. It is usually consumed as is, and is quite popular either as an appetizer or after a meal with sliced bread and a local red wine.Expand

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'. It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon. Young Chavignol should be paired with white wines, while the older ones pair nicely with full-bodied red wines. Expand

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be left to mature a few months more to develop a stronger, sharper flavor. It weighs only 35 grams, and its flavor is nutty, fresh, and creamy. Young Rocamadour goes well on hot toasts, and it can be used in salads or paired with dry white wines, while mature Rocamadour is usually eaten at the end of a meal, and it's reccomended to pair it with full-bodied red wines.Expand

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to the shape of the cheese, that is, a disk. The texture is that of moist clay and the flavor of the body tastes salty, goaty, nutty, and grass-like. The more mature it is, the more its nutty flavor is pronounced. If the rind is eaten together with the cheese, it produces a more intense, sharper flavor due to the ash remnants and mold. It goes well with white wines, like most goat cheeses usually do, and it is perfect for the end of a meal, served in salads or with sliced fruit such as apples or pears.Expand

Picodon is a small, round cheese made from goat's milk, with a minimum weight of 60 grams, produced in the Ardéche and Drôme regions in France. Its rind is thin, with yellow or white mold speckled with blue on the exterior. The maturation period is at least 14 days. On the inside, it is white or yellow, with a fine texture that becomes crumbly if it is matured for a longer period of time. Its flavor is fresh and clean, with a balance of salty and acidic notes, but it gets concentrated and sharp if it is matured longer, when the cheese loses half of its mass by drying out. Picodon is best eaten after a meal, paired with red or dry white wines, garlic and shallots.Expand

Murcia is a mountainous region known for high-quality goat milk products such as this soft-ripened goat milk cheese log. Young caña is mild and creamy with refreshing lemony notes. As it ages, the cheese gets a sharp and intense flavor with a note of earthiness. Caña de Cabra is typically enjoyed with local honey, figs, and almonds or pine nuts. It is recommended to pair it with crisp white wines.Expand

Buche de Chevre is a French cheese originating from the Poitou-Charentes region. Made from goat's milk, this soft cheese has a white color, bloomy rind, and a creamy, flaky texture. The flavors are tangy, earthy, and slightly sweet. The cheese is shaped into a log and it must mature for at least 7 days before consumption. It is recommended to serve Buche de Chevre with crusty baguettes, fruit, or honey. The cheese can also be used in salads and quiches. Pair it with a glass of robust red Bordeaux wine or a glass of crisp white wine from the Loire Valley.Expand

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. There are two main varieties of caprino: fresco (fresh) and stagionato (aged). A fresh version is aged for two to four days, it has a nice, soft, creamy texture and round or cylindrical shape. Aged version is left to mature up to 6 months and during that period the cheese develops much saltier, tangier flavor and turns the color from white to yellow, sometimes even reddish. Caprino can be enjoyed on its own, served with fruit, or as an ingredient in first courses or salads. The fresh version pairs nicely with light white wine, while the aged one goes better with structured, fruity white wines.Expand

Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut leaves and left to mature, the cheese is dipped in plum brandy and sprinkled with black pepper. After about two weeks, blue mold develops on its thin rind. Cabécou’s texture is creamy and smooth, while its flavor is slightly tangy. It is recommended to pair it with a glass of Chardonnay.Expand

Tomme de chèvre is a traditional cheese hailing from Savoie. The cheese is made from raw goat's milk. Underneath its bloomy rind, the texture is creamy, pliable, and smooth. The aromas are pungent, barnyardy, earthy, and goaty, while the flavor is fruity, sweet, citrusy, and nutty on the finish. Tomme de chèvre ages for 7 weeks before it's ready for consumption. It's especially good when paired with bread and potatoes, but it can also be melted like a raclette. Regarding wine, pair it with white Savoie wines such as Chignin, Apremont, or Roussette. This mountain cheese was invented in the 17th century.Expand

Latteria Sociale Valtellina is a dairy cooperative based in the Valtellina valley in Lombardy, founded in 1969 with the aim of uniting local milk producers and safeguarding the alpine dairy tradition of northern Italy. The cooperative brings together farmers working in mountainous areas, where cows graze on high-altitude pastures that strongly influence the quality and aromatic profile of the milk. Its production is deeply rooted in the territory and reflects a close relationship between landscape, agriculture, and local know-how. Latteria Sociale Valtellina is especially known for cheeses and dairy products typical of the region, alongside butter, cream, ricotta, fresh cheeses, and yogurt. The cooperative model allows for consistent quality while supporting small-scale farmers and preserving traditional practices. Modern processing standards are combined with respect for seasonality, animal welfare, and sustainable use of alpine resources. Through this approach, Latteria Sociale Valtellina plays a key role in maintaining the gastronomic identity and cultural heritage of the Valtellina region.Expand

Vega de San Martín is an artisanal cheesemaker based in San Martín de la Vega, in the Madrid region of Spain, located near the Jarama River approximately 30 kilometers from Madrid. The producer specializes in goat’s milk cheeses made exclusively from milk sourced from its own Murciano-Granadina goat herd. In addition to livestock farming, the company manages its own agricultural production across farms in the Madrid and Cuenca areas, where it cultivates cereals, legumes, alfalfa, and pasture crops that form the basis of the animals’ diet. Its production philosophy combines modern cheesemaking technology with traditional craftsmanship. The range includes fresh, semi-cured, and aged cheeses, as well as pressed-paste varieties made from either pasteurized or raw goat’s milk. Vega de San Martín cheeses are recognized for their clean dairy character and nuanced flavor profile, with notes of grains, nuts, and ripe olives becoming more pronounced in the more mature expressions.Expand

Queso Payoyo is a producer of premium, handcrafted cheeses made in the heart of the Sierra de Grazalema Natural Park, in the small Spanish village of Villaluenga del Rosario. The company was founded in 1997 and has since won numerous awards for the quality of its cheeses. Payoyo produces cheeses made from goat, sheep, and mixed milk, all of which are characterized by rich flavors and authentic production techniques. The Payoyo brand was registered in 1995 and has since become a recognizable name in the cheese market. Their product range includes various types of cheeses, including curado, fresco, and semicurado varieties, as well as creamy products and small roll cheeses. The production process follows sustainable practices, and visitors can enjoy guided tastings and tours of their farms to experience the cheese-making process and enjoy the natural surroundings.Expand

Casale Roccolo is an agricultural company in Italy focused on organic farming. It produces a variety of cheeses using traditional methods that adhere to organic standards. Expand

Prolactine France is a cheese producer based in Chambéry. The company specializes in the production and distribution of various types of French cheeses. They operate within the dairy industry, focusing on quality and traditional cheese-making methods. Expand

Quesos Pajarete is a cheese producer based in Villamartin, Cadiz, Spain. They specialize in crafting traditional artisanal cheeses using local sheep, goat, and cow milk. Their product line includes a variety of cheeses from semi-cured to cured, infused with flavors such as rosemary or paprika. Quesos Pajarete has received multiple awards for their cheeses, which are recognized for their quality and distinctive regional flavors.Expand

Quesería Artesanal Las RRR is a cheese producer based in Granada, Spain. They specialize in crafting artisanal cheeses using traditional methods. They emphasize the use of high-quality, local ingredients in their production process. Their product range includes various types of cheeses, catering to different tastes and preferences.Expand

Formatges Betara is a Catalan artisan cheese producer based in Olost, near Barcelona, with its cheese factory in Perafita. The company makes goat, sheep and cow’s milk cheeses, including organic-certified products. Its cheeses are matured with the air of the Pyrenees, which gives them a regional character and a taste closely connected to the Lluçanès area. Betara produces both pasteurized cheeses and raw milk cheeses, preserving a more traditional expression of Catalan cheesemaking. The company received organic producer status in 2009 and has developed a range that includes matured cheeses, fresh cheese, mató and yogurt. Betara is known for combining rural tradition, careful milk selection and artisanal methods with an increasingly international presence. Its products have won recognition at global cheese competitions, including medals at the World Cheese Awards.Expand

Quesería Valdecabras is a cheese producer based in Spain, known for its artisanal cheeses made from sheep's milk. The company primarily operates in the region of Castilla-La Mancha. Valdecabras emphasizes traditional cheese-making techniques and local ingredients to produce high-quality cheeses. Their product range includes different varieties of Manchego cheese.Expand

Laiterie Rians focuses on traditional methods and sustainable agriculture practices, emphasizing organic production. Rians offers a range of cheeses, including well-known varieties such as Camembert and Brie, as well as unique offerings that highlight regional flavors. Their products are often characterized by creamy textures and rich flavors, appealing to both local and international markets.Expand