Best Goat Milk

Garrotxa is a firm, aged hard-cheese originating in Catalonia, Spain’s Garrotxa region. Traditionally made from goat's milk, it represents a revived artisan cheese following a period of near disappearance. The cheese’s distinctive flavor develops through extended aging and is appreciated by those se...

Queso Majorero DOP is a firm, aged goat's milk cheese produced on the island of Fuerteventura in the Canary Islands, Spain. It is crafted using the milk of the indigenous Majorera goat breed, resulting in a slightly acidic and buttery flavor profile. The cheese is distinguished by its textured rind,...

Queso Ibores DOP is a firm, artisanal goat's milk cheese produced in the Extremadura region of western Spain. It is made using the milk of local goat breeds, such as Serrana, Verata, and Retinta, which forage on the area's natural pastures. The cheese is distinguished by its exterior rind, which is...

Harbourne Blue is a rare English blue cheese produced in Devon, notable for being crafted entirely from goat's milk which yields a crumbly and citrus-flavored paste.

Traders Point Mayapple Blue is an artisanal blue cheese produced by Traders Point Creamery. The creamery is a certified organic farm located in Zionsville, Indiana, recognized for its commitment to sustainable agriculture and grass-fed dairy farming. This particular cheese carries the "blue" designa...

Pierrefeu is a French blue cheese named after a locality in France, produced with characteristic Penicillium roqueforti veining and a firm, crumbly paste typical of French mold-ripened cheeses.

Twig Farm Blue Log is an artisanal goat's milk blue cheese produced by Twig Farm in West Cornwall, Vermont. Founded by Michael Lee, the farm is known for its small-batch, raw-milk cheeses crafted using traditional techniques. The Blue Log is formed into a cylindrical shape and features a natural rin...

Old Kentucky Tomme is an aged goat's milk cheese produced by Capriole Goat Cheese in Greenville, Indiana. Capriole was founded by Judy Schad in the 1980s and became one of the pioneering artisanal goat cheese creameries in the United States. The cheese is made in the style of a French tomme, with a...

A small, soft French blue cheese from the Auvergne region, coated in vegetable ash with a creamy interior laced with blue-green veins and a mild, buttery taste.

Queso Ibores is a Spanish protected designation of origin cheese made from raw goat's milk in the Los Ibores area and neighboring districts of Extremadura. It is a pressed, uncooked cheese with a natural rind that may be coated with olive oil or paprika during maturation, producing yellow, ochre, or...

Persillé de Tignes is a traditional French blue cheese from the Savoie region, notable for its robust flavor and historical production using a mix of cow and goat milk.

Persillé des Aravis is a rare French blue cheese from the Alps, notable for being made from goat's milk and possessing a drier, crumblier texture than traditional cow's milk blues.

Persillé de Savoie is a semi-soft French blue cheese notable for its crumbly texture and its production in the French Alps using raw or pasteurized cow's milk, holding an IGP status.

Blu di Capra is an Italian blue cheese notable for being made entirely from pasteurized goat's milk, yielding a distinctly tangy yet sweet flavor profile in Piedmont.

Rochebaron is a soft French blue cheese notable for its creamy texture and its distinctive bloomy rind that is traditionally coated in black wood ash during the aging process.

Bleu de Chèvre is a distinctive French blue cheese notable for its unique production using goat's milk, which imparts a tangy, earthy flavor that differs significantly from cow's milk blues.

Rubing is a firm, fresh cheese traditionally made from goat's milk in China's Yunnan province, notable as one of the few indigenous cheeses originating within the country.