Top 100 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

This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years. To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature. During maturation, the cheese acquires its characteristic yellowish color. Its body is full of small holes created during fermentation. A cheese adored by consumers, sfela is a commonly used ingredient in modern Greek cooking. It is usually served as an appetizer, grilled, or combined with meat and vegetables in a tasty Greek pie.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

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow's milk, and the other one from goat's milk. The cow's milk version is white in color, with a milky aroma and a smooth texture. The flavors are slightly salty and milky. It has a high melting point, making it great for grilling. It's also especially suitable for saganaki fried cheese meze. The goat's milk variety is also white in color, with a soft and elastic texture and a salty flavor. It's often used instead of mozzarella in pizzas and pies, but it can also be used in sandwiches or as a stuffing in a variety of meat and vegetable dishes. It's recommended to pair it with Greek ouzo. The word mastelo denotes a wooden bucket that's used for the collection of milk.Expand

This soft table cheese is made from whey from the processing of Graviera or Kefalotyri Kritis cheeses and the addition of sheep or goat milk, or a mixture of the two. Its name is a combination of two words – mizithra and xyno – meaning 'acidic whey cheese'. It is produced on the beautiful island of Crete in the Chania, Rethymno, Heraklion, and Lasithi prefectures, where it has been produced since the 17th century. Today, Xynomyzithra Kritis is one of the most popular cheeses made on Crete. This lovely, white, rindless cheese has a distinctive sweet and sour taste, and its texture can vary from creamy to granular. Xynomyzithra Kritis can be used in a variety of recipes, as it becomes milder and softer when cooked.Expand

This cottage cheese is made with goat milk or a mixture of goat and sheep milk from breeds traditionally raised in the village of Domokos in the Othrys mountain range in central Greece. It is made following a traditional recipe without the use of rennet. Once the cheese is drained, it is salted and the product is ready to be packaged and sold. Since it is so rich in flavor but low in salt and fat content, it is an excellent choice for a low fat diet. It has a mild aroma and a hint of sourness that combines well with many other ingredients. It is also delicious when eaten on its own with a bit of honey.Expand

The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is a curd cheese made from milk and yogurt. It is produced in Epirus and Thessaly in central Greece, and is made from sheep or goat milk, or a mixture of the two. Nowadays, it is mostly produced in August from the thick, fatty summer milk of sheep and goats reared traditionally in the region. Galotyri is a soft, rindless, creamy cheese with a pleasant and fresh taste. Its aroma is slightly sour, and it pairs especially well with ouzo and raki. It is not as popular as other cheeses produced in Greece, and it is sometimes used as a replacement for feta in recipes. It has fewer calories and less salt than plain feta cheese, making it a tasty and much healthier alternative.Expand

Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy. It is believed that kefalotyri is the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era. There are two main varieties – young kefalotyri, aged for a minimum of 2-3 months, and aged kefalotyri, which is aged for at least one year and has a much stronger flavor. It is recommended to use kefalotyri in pasta dishes and meat dishes, or grate it over stews, salads, and pizzas. If consumed on its own, pair it with figs, grapes, pears, and a glass of red wine.Expand

This semi-hard cheese has been produced from goat or sheep milk, or a blend of the two, in the town of Arachova below mount Parnassus in central Greece for at least a century. The milk is taken from breeds which have adapted to the mountainous region, and their diet is based on local herbs and plants. The cheese is curdled, and the curd is divided and put into special molds or baskets, where it is salted and dried. The cheeses have a compact structure, a characteristic cylindrical shape, a pale yellow color, and a striped appearance that results from the reed mats on which they are placed to dry. Formaella Arachovas Parnassou is a cheese with a very pleasant taste and aroma, and it is usually eaten plain or either fried or grilled as an ingredient in typical regional dishes.Expand

Myzithra is a traditional cheese made from the whey of goat’s or sheep’s milk cheeses. It comes in three main varieties: fresh, sour, and aged. The fresh one is soft in texture and unsalted, typically shaped into eggs or balls. Its aroma is pungent, while the flavor is quite mild. Sour myzithra is prepared with sheep’s or goat’s milk, yeast, and salt, while the aged variety is hard in texture and very salty. The first two varieties are often used in baked pastries and desserts, while the aged variety is best when grated over pasta, soups, and casseroles.Expand

Hol Ysteri is a small Norwegian artisan dairy located in the Hallingdal region, known for producing traditional cheeses made primarily from goat’s milk. The dairy was established by the Stenberg family, who continue a long-standing local tradition of mountain farming and cheesemaking.

Their production is closely connected to the surrounding alpine landscape, where goats graze on natural pastures rich in herbs and grasses that influence the flavor of the milk. Hol Ysteri focuses on small-scale, craft production, combining traditional Norwegian dairy techniques with careful maturation to develop cheeses with distinct regional character.

Among their best-known products are cheeses such as Prosten, the Leirgrøv series of aged goat cheeses, and Brun Geitost, a classic Norwegian brown whey cheese. Many of their cheeses highlight seasonal milk from summer mountain pastures, reflecting the concept of stølsdrift, the traditional practice of moving livestock to highland farms during the grazing season.

Through this approach, Hol Ysteri has become recognized as one of the notable producers within Norway’s modern artisan cheese movement, contributing to the growing international interest in Norwegian farmhouse cheeses.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

Errington Cheese is a cheese producer based in Scotland. The company specializes in crafting artisan cheeses from sheep’s milk, including their well-known Lanark Blue cheese.

Errington Cheese was established in 1983 by Humphrey Errington, and it emphasizes traditional methods in cheese production.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

Etyeki Kecskesajt Manufaktúra is a small artisanal cheesemaker located in the village of Etyek, Hungary, a region well known for its vineyards and strong gastronomic culture near Budapest. The dairy specializes in goat’s milk cheeses, produced in small batches with a strong focus on freshness, craftsmanship, and natural ingredients.

Milk comes from carefully managed goats, and production combines traditional cheesemaking methods with modern standards of hygiene and quality control. The range includes both fresh and aged goat cheeses, often enhanced with herbs, spices, or natural additions that highlight their aromatic character.

Textures vary from soft and creamy to firmer, lightly matured styles, while the flavour profile remains clean, balanced, and typically goaty without excessive sharpness. Their cheeses are commonly found at local farmers’ markets, food festivals, and selected specialty shops, where they are appreciated for their authenticity and consistent quality.

Etyeki Kecskesajt Manufaktúra represents a contemporary example of Hungarian artisanal cheesemaking rooted in local terroir, small-scale production, and direct connection with consumers.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

Sirana Gligora, located in Croatia, specializes in producing artisan cheeses primarily from sheep's milk. The company was founded by Ivan Gligora in 1995 on the island of Pag.

They are notably recognized for their flagship cheese, Paški sir, a hard sheep's milk cheese awarded internationally for its quality. Sirana Gligora uses traditional cheese-making techniques integrated with modern technology.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