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Goat’s and Sheep’s Milk Cheeses

Goat's and Sheep's Milk Cheeses

Banon
A soft, flavorful, somewhat spicy French goat cheese formed into disks and traditionally wrapped in chestnut leaves. Banons may sometimes be sprinkled with herbs or spices instead.

Bûcheron
Aged French goat’s milk cheese sold in logs.

Crottin
French goat’s milk cheese shaped into thick rounds or short logs. Most have soft, mild, pure white interiors of young goat cheese; others are made from stronger, aged goat cheese.

Feta
A young cheese, traditionally made in Greece, Bulgaria and Corsica (France) of sheep’s milk. It usually has a crumbly texture that, in some cases, may be creamy as well. The pleasant, salty flavor of the white cheese is accentuated by the brine in which the cheese is pickled. American, Australian, Danish and German feta cheeses are often made from cow’s milk but taste very like sheep's milk feta. The cheese may also be made from goat's milk.

Montrachet
Mild, young French goat’s milk cheese sold in logs with bright white interiors and spreadable texture. The term has become a generic designation for any young, fresh goat’s milk cheese.

Adapted from Williams-Sonoma Kitchen Companion, (Time-Life Books, 2000).