Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.

Goat cheese is distinctive due to the tangy flavor of goat milk. Sometimes this flavor is very strong and some consumers find it disagreeable. In some cases, the flavor is sought after, and some dairies are well known for producing particularly goaty cheese. The strong goat flavor is caused by hormones, which will be reduced if milk producing nanny goats are kept away from male billies. In addition, like all animal products, goat milk is heavily influenced by what the goats are eating. Because goats have hardy digestive systems, they tend to eat many bitter plants that more delicate animals such as cows and horses will not.

Goat milk is often used by those who are young, ill, or have a low tolerance to cows milk. Goat milk is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese, especially in the case of the heavily brined feta.

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by warming goat milk, mixing it with rennet to curdle, and then draining and pressing the curds. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure.

Because goat milk is leaner than that of cows, goat cheese tends to be leaner as well. For this reason, many dieters craving cheese will use goat cheese as a substitute, crumbling it on salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone.