Best European Goat Cheese Types
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.
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.
Pair with
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.
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
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
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.
Pair with
Best European Goat Cheese Producers
Fromagerie L'Amuse is a renowned and respected cheese shop based in the Netherlands, with locations in Amsterdam and IJmuiden. L'Amuse was founded in 1989 by Betty Koster, a top cheese expert, specialist, and educator. Over the years, L'Amuse has built a reputation as one of the leading destinations for fine cheeses in the Netherlands.
The shop specializes in Dutch cheeses as well as carefully selected international varieties. L'Amuse offers a wide range of cheeses, including both hard and soft cheeses, goat's and cow's milk cheeses, as well as some rare and exotic types. L'Amuse also offers professional cheese tastings, where participants can learn about different types of cheeses, their history, production methods, and how to pair them with wines and other accompaniments.
Beemster is a cheese producer based in the Netherlands, known for its premium Dutch cheeses that are made from milk sourced from local farms. The company, named after the polder Beemster in North Holland, was founded in 1901. Beemster cheeses are characterized by their rich flavors and creamy textures, achieved through traditional methods and aging processes.
Their range includes varieties such as Gouda, aged Gouda, and flavored cheeses. The brand is committed to sustainable practices, including animal welfare and environmental protection.
AWARDS
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2016, 2014, 2012
World Cheese Awards - Gold
2024, 2023, 2022, 2021
World Cheese Awards - Super Gold
2024
BEST Beemster Cheeses
Fromagerie Moléson is a renowned Swiss dairy located in Orsonnens, in the Fribourg canton, producing a wide range of traditional and innovative dairy products. It was founded with the mission to preserve and enhance Swiss dairy traditions while providing high-quality products that meet modern standards.
Fromagerie Moléson offers a broad assortment of premium dairy products that cater to various tastes and consumer needs. In addition to producing highly valued dairy products, Fromagerie Moléson is also involved in retail through its Crèmerie du Gibloux, where customers can enjoy a rich selection of fresh products.
AWARDS
World Championship Cheese Contest - Best of Class
2018, 2014
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.
AWARDS
International Cheese Awards - Gold
2022, 2019
Concours International de Lyon - Gold
2025
Great Taste Awards - 2 stars
2024
BEST Queso Payoyo Cheeses
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022, 2019
Great Taste Awards - 2 stars
2022, 2021
BEST Delamere Dairy Cheeses
Quesos La Cabezuela is a family-run artisanal dairy located in the village of Fresnedillas de la Oliva, in the western part of Madrid, Spain. Founded in 1991, the creamery is dedicated to preserving and promoting a native breed of goats from the Guadarrama Mountains, whose modest milk yield is compensated by its exceptional quality - perfect for cheese-making.
Their cheeses are completely natural, made only with milk, rennet, cultures, and salt, without any additives. These cheeses are known for their softness and mild flavor, making them especially pleasant on the palate. In addition to local sales, Quesos La Cabezuela exports its products to the United States, Australia, and several European countries, thereby spreading the recognition of Spanish gastronomic tradition on an international scale.
BEST Quesos la Cabezuela Cheeses
Wyke Farms is a family-owned company specializing in the production of high-quality cheeses, most famously known for its traditional English Cheddar. The company was founded in 1861 in the southwest of England. It has always been owned by the same family, which has preserved traditional methods of production while also introducing innovations to maintain high standards of quality.
Wyke Farms is renowned for making premium cheeses, especially its famous English Cheddar, which is recognized worldwide. Their cheeses are known for their rich flavor, creamy texture, and traditional production methods. Wyke Farms is best known for its Cheddar, made from milk sourced from local farms in Somerset.
AWARDS
Global Cheese Awards - Gold
2024, 2023, 2021, 2019, 2018
International Cheese Awards - Gold
2024, 2023, 2022, 2019
Global Cheese Awards - Champion
2021
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
Norton and Yarrow Cheese is renowned for its artisanal goat cheeses. The cheese company, established by Fraser Norton and Rachel Yarrow, operates at Earth Trust Farm in South Oxfordshire, where their goats graze on lush wildflower meadows. Their dedication to sustainable farming and high animal welfare standards reflects in the quality of their cheeses, which are made using milk from their herd of pedigree Anglo Nubian goats, known for its rich creaminess.
Fraser and Rachel's journey into cheese-making began from a desire for a new challenge and was inspired by their reading about goat cheese-making during a holiday in Sicily. They launched their business with a clear focus on creating high-quality local cheese in a sustainable way, contributing positively to the revival of British artisan cheese-making.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Norton and Yarrow Cheese Cheeses
Lacteas Cobreros is a family-owned dairy company based in Santa María del Páramo, Spain. Established in 1968, the company specializes in the production of goat cheese, as well as other dairy products like sheep cheese. Lacteas Cobreros is recognized for its commitment to traditional cheese-making techniques while also incorporating modern technology to enhance production quality and efficiency.
Oh My Cheese is a specific brand within the Lácteas Cobreros portfolio, focusing on cheese products and offering a variety of cheeses for consumers.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2023
Concours International de Lyon - Gold
2025
BEST Lacteas Cobreros Cheeses
Best European Goat Cheeses
Cornish Blue is a semi-soft blue cheese made by The Cornish Cheese. It is known for its mild, creamy flavor and buttery richness, which sets it apart from traditional blue cheeses that typically have a salty tang. With a dense texture and gentle sweetness, this cheese is perfect for those who enjoy a more subtle blue cheese experience.
Cornish Blue is designed to be eaten as a young cheese and is suitable for vegetarians. It has received numerous prestigious awards, including the World Cheese Awards Super Gold and the Great Taste Awards Gold. It is recommended to serve Cornish Blue at room temperature to fully appreciate its flavors.
AWARDS
International Cheese Awards - Gold
2023
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022
Queso Semicurado de Cabra y Oveja Payoyo is an exceptional cheese from the heart of the Andalusian region of Spain, specifically from the small village of Villaluenga del Rosario, within the Sierra de Grazalema Natural Park. This cheese is handcrafted using carefully selected milk from Payoya goats and Merina Grazalemeña sheep, which gives it a unique, rich, and well-balanced flavor.
Payoyo cheese is known for its authentic taste, a result of the tradition and dedication of the local cheesemakers. This semicurado cheese is semi-aged, meaning it is mature enough to develop a wealth of flavors while retaining a softer, creamier texture compared to fully aged cheeses.
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Super Gold
2024
Crema de Queso de Cabra is a gourmet product crafted by Queso Payoyo. It combines the rich, tangy flavors of Payoya goat's milk cheese, which is known for its unique creaminess, with the sharpness of blue cheese. This creates a balanced and luxurious spread that is highly versatile in culinary applications, ranging from simple bread spreads to more elaborate recipes.
The Payoya goat's milk cheese is made from the milk of the Payoya goat, a breed indigenous to the Andalusian region in Spain, renowned for its high-quality milk.
AWARDS
International Cheese Awards - Gold
2022, 2019
Concours International de Lyon - Gold
2025
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022
Cornish Nanny is a distinctive blue goat's cheese from Cornish Cheese, designed to be enjoyed as a young, creamy cheese. It features a smooth texture and a nutty aftertaste, creating a complex and rich flavor profile. The cheese is made from pasteurized goat's milk, and its semi-hard consistency makes it ideal for slicing or adding to various dishes.
The Cornish Nanny has a mild blue flavor, perfect for those who appreciate a more subtle blue cheese experience. It's aged to provide a delicate balance of creaminess and a touch of nuttiness. Perfect for cheese lovers who seek a unique, creamy blue goat's cheese, Cornish Nanny offers a delightful twist on the classic blue cheese experience.
AWARDS
World Cheese Awards - Super Gold
2024
Delamere Dairy's Plain Goats Cheese Log is a versatile and creamy cheese product made from high-quality goat's milk. It has a mild, tangy flavor that is characteristic of goat cheese, making it suitable for a variety of culinary applications such as salads, sandwiches, and cheese boards.
The cheese log format allows for easy slicing and serving.
AWARDS
International Cheese Awards - Gold
2024, 2022
Beemster Goat cheese is a premium product famed for its exceptionally creamy and smooth texture, unlike traditional firm goat cheeses. This cheese features a mild and savory taste, which is a result of being aged for about four months. Beemster's Goat cheese is made from pasteurized goat's milk, ensuring a consistent and high-quality product.
Unique to this cheese is its white color and the easy-to-melt characteristic, making it versatile for both cooking and direct consumption. It is often praised for not having the typical strong goat cheese odor and is a favorite among both cheese aficionados and casual consumers who appreciate its gentle, palatable flavor.
AWARDS
World Cheese Awards - Gold
2022, 2021
World Championship Cheese Contest - Best of Class
2024
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 2 stars
2024
World Cheese Awards - Gold
2024, 2021
Caprone cheese from De Magi is is a robust, aged cheese made from goat's milk. Known for its firm texture and complex flavor, this cheese has a rich, nutty profile with subtle hints of sweetness and tanginess. The aging process enhances its depth, resulting in a crumbly yet smooth texture that makes it suitable for grating, slicing, or enjoying on its own.
Caproni cheese is often enjoyed with a variety of accompaniments, such as olives, cured meats, and full-bodied wines, making it an excellent addition to cheese platters and culinary dishes. Its distinct taste and versatility make it a favorite among cheese enthusiasts.
AWARDS
World Cheese Awards - Gold
2021
Concours International de Lyon - Gold
2025
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 European Goat Cheeses” list until April 17, 2025, 3,973 ratings were recorded, of which 2,002 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.