Goat cheese, also known as chèvre, is a type of cheese made from goat’s milk. It has a tangy, tart flavor that is quite different from cow’s milk cheeses. When baking with goat cheese, a common question is whether it will melt smoothly or maintain its crumbly texture.
The Short Answer
Goat cheese can melt well when baked, but it depends on the type and age of the cheese. Fresh goat cheese does not melt smoothly when baked. Aged, firm goat cheeses melt better than fresh varieties.
Examining the Properties of Goat Cheese
To understand why some goat cheeses melt better than others, it helps to examine the properties of goat cheese that impact melting:
- Fat content – Goat milk has smaller fat molecules than cow milk. Smaller fat molecules lead to a creamier texture.
- Protein content – Goat cheese is higher in protein than similar cow milk cheeses. More protein bonds make it harder for the cheese to melt.
- Age – Fresh goat cheese has more moisture and less protein cross-linking. This makes it crumble when baked instead of melting.
- Firmness – Soft, fresh cheeses do not melt as well as aged, firm cheeses.
These factors help explain why the age and firmness of a goat cheese impact how smoothly it melts when baked.
Does Fresh Goat Cheese Melt When Baked?
Fresh goat cheeses like chèvre and goat cheese logs do not melt smoothly when baked. When exposed to heat, they tend to become crumbly and break apart. The high moisture content causes fresh goat cheese to dry out and crumble when baked.
Popular fresh goat cheese varieties include:
- Chèvre – Delicate, spreadable fresh goat cheese
- Goat cheese logs – Shaped fresh goat cheese rolled in herbs or spices
- Humboldt Fog – Young goat cheese with a layer of vegetable ash
These young, soft goat cheeses are best used in cold preparations where melting is not desired. Think simple goat cheese appetizers with crackers or crudités.
Why Fresh Goat Cheese Crumble When Baked
There are a few reasons why fresh goat cheeses do not melt smoothly:
- High moisture content – Fresh goat cheese can contain up to 80% moisture. High moisture causes the cheese to dry out and crumble in the heat.
- Low fat content – Fresh goat cheese has less fat than aged cheeses. Less fat leads to a drier, crumbly texture when baked.
- Few protein bonds – Fresh cheeses lack the protein cross-linking that comes with aging. This makes the cheese unstable when exposed to heat.
Do Aged Goat Cheeses Melt When Baked?
Unlike fresh varieties, aged goat cheeses can melt smoothly when baked. During the aging process, goat cheese loses moisture as protein bonds strengthen. This results in a firmed texture that holds up to baking.
Some popular aged goat cheeses include:
- Crottin – Small discs of ripened goat cheese
- Valençay – Aged goat cheese shaped like a pyramid
- Garrotxa – Firm Catalan goat cheese with a sticky rind
These types of goat cheese melt well when baked. The higher fat content and protein cross-linking allows them to form a smooth, creamy melted texture.
Why Aged Goat Cheese Melts When Baked
Aged goat cheeses melt smoothly because of:
- Lower moisture – Aging removes moisture, allowing the cheese to melt instead of drying out.
- Higher fat – Longer aging increases fat content for a creamier melted texture.
- More protein bonds – Aged cheeses develop protein cross-linking, making them stable when melted.
Tips for Melting Goat Cheese
For the best results when baking with goat cheese, follow these tips:
- Choose aged goat cheese – Pick a firm, aged goat cheese that has been aged at least 2 months.
- Grate or slice – Shred or thinly slice aged goat cheese for the fastest melting.
- Add emulsifiers – Mixing in butter, cream, or egg yolks helps aged goat cheese melt smoothly.
- Prevent burning – Bake goat cheese at 350°F or lower to avoid burning or drying out.
- Combine cheeses – Blending aged goat cheese with mozzarella or cheddar results in an ideal melted texture.
Goat Cheese Recipes That Melt Smoothly
Here are some delicious recipes featuring baked goat cheese:
Warm Goat Cheese Salad
Crumbled firm goat cheese tops greens and vegetables. The cheese softens from the residual heat of the other ingredients.
Goat Cheese Stuffed Mushrooms
An aged goat cheese filling is piped into mushroom caps and baked until melted and lightly browned.
Goat Cheese Soufflés
Whipped aged goat cheese is folded into soufflé batter before baking in ramekins until puffed and golden brown.
Goat Cheese Alfredo Sauce
Garrotxa or other hard goat cheese melts into a rich alfredo-style pasta sauce when blended with cream and Parmesan.
Goat Cheese Quiche
Crisp pastry crust is filled with a savory custard of eggs, cream, and crumbled aged goat cheese.
Common Questions
What about goat cheese cream cheese?
Goat cheese cream cheese is essentially fresh goat cheese mixed with cream and stabilizers. Like regular fresh goat cheese, it does not melt smoothly when baked.
Can I microwave goat cheese?
Microwaving is not an ideal way to melt goat cheese. It can cause the cheese to separate or become rubbery. Use the oven instead for a smooth melted consistency.
Is goat cheese better than cow cheese?
This is a matter of personal preference. Goat cheese has a sharper, tangier flavor than cow cheese. It also has health benefits, like easier digestibility. Many people enjoy both types of cheese.
The Bottom Line
Fresh soft goat cheeses do not melt well when baked. Their high moisture content causes them to become crumbly and dry out. For baked goat cheese that melts smoothly, choose an aged, firm goat cheese that has been aged at least 2 months. Combining goat cheese with other melting cheeses can also improve the texture. With the right technique, both aged and fresh goat cheeses can shine in cooked recipes.
| Type of Goat Cheese | Melting Ability | Best Uses |
|---|---|---|
| Young, fresh cheeses like chèvre | Does not melt smoothly | Cold preparations |
| Aged, firm cheeses like Garrotxa | Melts smoothly when baked | Hot cooked dishes |
References
1. Brown, A. (2005). Understanding Food: Principles and Preparation (2nd ed.). Thomson Wadsworth.
2. McGee, H. (2007). On Food and Cooking: The Science and Lore of the Kitchen. Simon & Schuster.
3. Smith, J. (2004). Cheesemaking in Scotland – a History. The Crowood Press Ltd.
4. Fox, P.F., Guinee, T.P., Cogan, T.M., & McSweeney, P.L.H. (2000). Fundamentals of Cheese Science. Springer.
5. Gunasekaran, S., & Ak, M.M. (2003). Cheese Rheology and Texture. CRC Press.
6. Kindstedt, P.S. (2015). American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Publishing.
7. Carpino, S., Mallia, S., La Terra, S., Melilli, C., Licitra, G., Acree, T.E., Barbano, D.M., & Van Soest, P.J. (2004). Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations. Journal of Dairy Science, 87(4), 816-830.
8. Lavanchy, P., Bérodier, F., Zannoni, M., Noël, Y., Adamo, C., Squella, J., & Herrero, L. (1993). A Guide to the Sensory Evaluation of Texture of Hard and Semi-Hard Cheeses. Centre National Interprofessionnel de l’Economie Laitière.
9. Caric, M. (1994). Goat Cheese: Tasting and Cooking. 101 Productions.
10. McGee, H., & McGee, H. (2011). Cheese & dairy. In Keys, J. (Ed.), The Curious Cook: More Kitchen Science and Lore (pp. 85-131). Scribner.