Fresh artisan goat’s cheese is at its peak in spring and we are here to celebrate it! Pastures are abundant with new grass shoots, pods and stalks, which goats – being the natural grazers that they are – happily tear off and munch. This fresh new feed infuses goat’s milk with vitamins, minerals and flavours that are transformed into some phenomenal cheese.

The composition of milk in different animal breeds is one of the key factors determining cheese characters. Goat’s milk has shorter fatty acid chains than cow’s milk, which amplifies all its flavour traits, leaving little room to hide defects but also showcase the seasonal milk’s unique qualities. It has gentle, creamy aroma and taste, with bright lemony notes.

Our favourite local examples are from Holy Goat and Tolpuddle. As the season progresses, mature goat’s cheese comes into its prime but it holds a more acidic, peppery flavour.

WHAT IS GOAT’S CHEESE?

Type: Also known as chèvre, goat’s cheese is made from goat’s milk and can either be fresh or aged.

Origin: Thought to have been first made in the Loire Valley in France, goat’s cheese has roots in other parts of the world, from Asia and Europe, to South and North America.

Special because: Its creamy texture and flavour makes it an ideal addition to savoury pastries or served on its own.

Find the recipe for the goat’s cheese tart with onion chutney and rocket pictured above, here.

Related story: Get your goats cheese hit from these 40 recipes