All About Cheese

Brie & Strawberries

Goat's Cheese

The origins and making of...

Goats Cheese Group

 Goat’s curd cheeses have been made in farmhouses and mountain villages throughout the Middle East and Europe for thousands of years, as a way to preserve milk.  

Fresh Goat’s cheese, also known as Chèvre by the French, is simply made by curdling the milk, straining and salting it. It produces a creamy, tart cheese with an edge, due to the gamey flavour of the goat’s milk.

The versatility and silky texture of Goat’s cheese has led it to become a chef’s favourite in dishes ranging from entrée and main, to the cheese course and even dessert.


The lively taste of silky Goat’s Cheese means it can be enjoyed in a wide range of cuisines, from Middle Eastern banquets and Italian pasta dishes to French farmhouse platters.

Creamy yet tart; savoury but with sweetness; the contrasting flavours of Goat’s cheese make it an inspiring choice.