National Goat Cheese Month

Goat cheese—fresh, tangy and endlessly versatile—has been gracing tables for thousands of years. National Goat Cheese Month spotlights this ancient dairy product and the farmers and cheesemakers who craft it. Goats were among the first animals domesticated by humans, valued for their ability to thrive on sparse vegetation and provide milk rich in fat and protein. In pastoral societies from the Mediterranean to the Middle East, goat milk was fermented into yogurt, kefir and soft cheeses. One of the oldest known cheeses, chèvre, remains a staple in French cuisine, where creamy logs are drizzled with honey, crumbled over salads or baked into tarts. In the United States, goat cheese production grew in the late 20th century thanks to pioneers like Laura Chenel, who learned cheesemaking in France and brought chèvre to California in the 1970s.

Goat cheese varies from young and spreadable to aged and crumbly. Fresh chèvre has a mild tang and creamy texture, making it perfect for spreading on bread or stirring into pasta. As it ages, goat cheese develops a bloomy rind and deeper, earthy flavors. Some varieties are ash‑coated; others are wrapped in leaves or studded with herbs and spices. Goat milk’s smaller fat globules and different casein structure make it more digestible for some people who have trouble with cow’s milk. It also lends itself to creative cheesemaking, with flavors ranging from lemony and bright to funky and mushroomy. Cheesemakers across the U.S.—from Vermont to Oregon—craft award‑winning goat cheeses that rival their European counterparts.

Celebrate Goat Cheese Month by exploring the breadth of chèvre. Pick up a trio of goat cheeses—fresh, aged and blue—and hold a tasting, noting the differences in aroma, texture and flavor. Crumble chèvre over roasted beets with walnuts and arugula, or fold it into omelets and quiches. Grill peaches and top them with dollops of goat cheese and a drizzle of balsamic glaze. Spread herbed chèvre on crusty bread and top with sliced tomatoes and basil for a rustic tartine. Pair aged goat cheese with fig jam and almond crackers on a cheese board. Visit a farmers’ market and chat with local dairy farmers about their goats and cheesemaking processes. Perhaps even take a tour of a goat dairy to see the animals and learn how milk becomes cheese. By enjoying goat cheese, you support small farms, encourage sustainable grazing practices and treat your taste buds to something both ancient and new.