Best Goat Cheese Types in the World
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.
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.
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.
THE BEST Picodon 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 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.
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.
Pair with
THE BEST Myzithra Cheeses
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 BEST Caprino Cheeses
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.
Tulum peyniri is a Turkish cheese made primarely from goat's milk. It is primarily produced in the country's mountainous regions. The cheese is white in color, has a creamy texture, and its flavors range from mild and slightly sweet to strong and somewhat bitter.
It is recommended to serve it drizzled with olive oil and pair it with fruit, figs, olives, and fresh vegetables.
THE BEST Tulum Peyniri Cheeses
Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding milk and cream to the whey of sheep's or goat's milk, or a mixture of the both derived from hard cheese production, usually from making feta cheese.
Although it is quite soft, it is firm enough to be sliced. Its flavor is similar to feta, but this cheese is less salty and more creamy. It is described as having a milky, slightly sour aroma. This cheese, cylindrical in shape, is also known as Manoypi.
Pair with
Best Goat Cheese Producers in the World
Cypress Grove is a cheese producer that specializes in goat cheese varieties. The company began with a few goats to provide milk for her children. Cypress Grove gained popularity with its flagship product, Humboldt Fog, a soft-ripened cheese with a distinctive layer of edible ash.
The company has expanded its product line to include other types of fresh and aged goat cheeses.
AWARDS
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2014, 2010
World Cheese Awards - Gold
2024, 2023
World Cheese Awards - Super Gold
2024, 2022
BEST Cypress Grove Cheeses
Pure Luck is a cheese producer located in Dripping Springs, Texas. This family-run farm specializes in handmade goat cheeses, focusing on sustainable farming practices. They produce a variety of cheeses, including fresh chevre, feta, and several aged varieties.
Pure Luck also operates as a working farm, raising certified organic herbs and flowers.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2013, 2012, 2010, 2009, 2007, 2006, 2001, 2000
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Pure Luck Cheeses
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2022, 2021
World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Prolactine France Cheeses
Carr Valley Cheese is a family-owned cheese company located in Wisconsin, known for its traditional cheesemaking techniques passed down through generations. It produces a wide variety of cheeses, including artisanal and specialty cheeses, that have won numerous national and international awards.
The company operates multiple retail stores across Wisconsin.
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022, 2019
World Championship Cheese Contest - Best of Class
2020, 2016, 2012, 2010
American Cheese Society Judging & Competition Awards - 1st Place
2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002
BEST Carr Valley Cheese Cheeses
Capriole is a cheese producer located in Greenville, Indiana, specializing in artisan goat cheeses. The company was founded by Judy Schad in 1978. Capriole produces a variety of cheese types, focusing on small-batch production and traditional methods.
Their product line includes fresh chevres, aged cheeses, and several award-winning selections.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2015, 2014, 2009, 2008, 2007, 2004, 2001, 2000
BEST Capriole Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2017, 2016, 2015, 2013, 2012, 2011
BEST Ruggles Hill Creamery Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2019, 2018, 2014, 2013, 2009, 2008, 2007, 2006, 2005, 2002, 2001, 2000
World Championship Cheese Contest - Best of Class
2014
BEST Old Chatham Creamery Cheeses
Laura Chenel's Chevre, based in Sonoma County, California, is known for pioneering artisan goat cheese in America since the late 1970s. The company emphasizes sustainable farming and local sourcing, utilizing milk from goats raised in the region to produce a variety of fresh and aged goat cheeses.
Their products reflect a commitment to natural methods and the rich terroir of the Sonoma Valley.
AWARDS
World Cheese Awards - Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2017, 2016, 2013, 2012, 2011
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Laura Chenel's Chevre Cheeses
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
International Cheese Awards - Gold
2022, 2019
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2022
BEST Caseificio Storico Amatrice Wines
Best Goat Cheeses in the World
Tomme de Chèvre Cave Rousseau is a semi-hard goat cheese hailing from France, particularly known for its rich flavor and creamy texture. This cheese is characterized by its rustic, natural rind, which is often adorned with a delicate layer of ash.
The interior boasts a pale, creamy color with a slightly crumbly texture that becomes increasingly supple as it ages.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2022
Sinodun Hill cheese boasts a unique pyramid shape with a mousse-like texture and is celebrated for its fresh, citrus flavor that deepens over time to reveal notes of almond and red fruit. This cheese is named after the local Sinodun Hill and is matured for up to 21 days, allowing its ivory rind to develop seasonal blue and grey molds that enhance its complex flavor profile.
Sinodun Hill has garnered multiple accolades, including Best British Cheese at the World Cheese Awards in 2023 and previous gold medals at both the World Cheese Awards and the British Artisan Cheese Awards?.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
Bonne Bouche is an acclaimed aged goat cheese produced by Vermont Creamery in Websterville, Vermont, USA. This cheese is known for its distinctive ash-ripened rind that develops a creamy and robust flavor as it ages. Initially aged for 10 days, Bonne Bouche can continue to mature for up to 90 days, becoming softer and more piquant over time.
It's made from pasteurized goat's milk sourced from small family farms, both local and Canadian, and is celebrated for its wrinkly, geotrichum-rind, giving it a unique texture and appearance.
AWARDS
World Cheese Awards - Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2013, 2010, 2001
O'Banon is an artisanal cheese produced by Capriole, a farmstead goat cheese company based in Greenville, Indiana. The cheese is a unique variation of the traditional French Banon cheese. O'Banon is made from goat's milk, and its distinctive characteristic comes from being wrapped in chestnut leaves that have been soaked in Woodford Reserve bourbon.
This process imparts a subtle woody and boozy flavor to the cheese, enhancing its creamy texture and tangy taste. This product reflects Capriole's commitment to high-quality, handcrafted cheeses with a distinct American twist.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2014, 2009, 2008, 2007, 2004, 2001, 2000
Soft goat cheese, made using lactic coagulation of pasteurised goat's milk, natural rennet and no preservatives or additives. Its blue mould layer on the outside, penicillium roqueforti, and its white interior make it an unmistakable cheese. Its blue layer is edible and forms the basis of its flavours.
It is recommended to cut it with a lyre.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2022
Blackmount is a raw milk ashed lactic goats milk pyramid made with milk from our small herd of dairy goats, it is made with vegetarian rennet and is yeast ripened so it softens from the outside in if left to mature long enough. Blackmount is the hill behind our farm which forms the start of the Pentland Hills which go right up to Edinburgh.
It develops citrus and fresh flavours from the middle and the rind becomes slightly spicy as it ripens.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2024
International Cheese Awards - Gold
2024
Cocoa Cardona is a unique cheese crafted by Carr Valley Cheese, a renowned cheesemaker based in Wisconsin. This product is a goat cheese that has been aged and rubbed with cocoa powder, lending it a distinctive appearance and flavor profile. The addition of cocoa adds a slight sweetness and complexity to the cheese, making it a standout in terms of both taste and visual appeal.
Cocoa Cardona is often celebrated for its creamy texture and the delightful contrast between the tangy notes of the goat cheese and the rich, savory hints brought by the cocoa. Perfect for pairing with fruits or bold red wines, this cheese offers a gourmet experience suited for various culinary applications, from cheese boards to inventive dishes.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2011, 2009, 2007, 2004
Bermuda Triangle is a distinctive cheese produced by Cypress Grove Chevre, which is known for its artisanal goat cheeses. This cheese has a unique triangular shape and a bloomy rind, making it visually striking. It boasts a creamy texture with a tangy, earthy flavor profile that intensifies as it matures.
Bermuda Triangle is typically enjoyed on cheese boards, paired with fresh fruits, or incorporated into various culinary dishes.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2014, 2013, 2002
Claire's Mandell Hill is an artisanal cheese produced by Ruggles Hill Creamery. This cheese is crafted with utmost attention to detail and dedication in small batches using high-quality goat's milk. The creamery is known for its commitment to sustainable farming practices and artisan cheese-making techniques.
Claire's Mandell Hill has gained recognition for its rich, tangy flavor and smooth texture, making it a favorite among cheese aficionados.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2017, 2016, 2013
Bijou is a type of aged goat cheese produced by Vermont Creamery, known for its artisanal dairy products. Bijou, meaning "jewel" in French, reflects the small, precious nature of this cheese. It is characterized by its delicate, wrinkled rind and creamy, dense interior that becomes more complex in flavor as it ages.
Typically, Bijou has a mildly tangy, slightly sweet taste with earthy undertones, making it a versatile option for cheese boards, salads, or cooking. The cheese is hand-rolled and aged to ensure consistency and quality, showcasing the creamery’s dedication to traditional cheese-making techniques.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2016, 2015, 2014
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Goat Cheeses in the World” list until March 14, 2025, 4,406 ratings were recorded, of which 2,182 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.