Icelandic Goat Cheese: Taste, Production, and Pairings

Icelandic Goat Cheese is a distinctive dairy treasure from Iceland’s pristine landscapes. This cheese captivates with its creamy texture and tangy, clean flavor profile. Chefs and gourmets value it for its artisanal quality and versatility in both simple and complex dishes. Icelandic Goat Cheese reflects the pure, unpolluted environment where the goats graze on wild herbs and grasses.

Distinctive Features of Icelandic Goat Cheese

Icelandic Goat Cheese typically comes in small wheels weighing around 500 grams to 1 kilogram. Its rind is natural and often thin, ranging in color from pale white to a light yellowish hue. The interior paste is semi-soft to firm, with a consistency that can be sliced easily yet remains moist. This cheese has a humidity level of about 40-50%, contributing to its smooth, spreadable texture when young. As it ages, it develops a denser structure and more pronounced flavors. The fat in dry matter usually falls between 45% and 50%, giving it a rich mouthfeel without being overly heavy.

The aroma of Icelandic Goat Cheese is mild and slightly earthy, with hints of the alpine flora the goats consume. Its flavor profile starts with a gentle tanginess that evolves into nutty and herbal notes in aged varieties. The texture is consistently creamy, making it ideal for both table cheese and cooking applications. Artisanal producers often handcraft each wheel, ensuring unique characteristics in every batch. This cheese does not develop strong ammonia smells common in some goat cheeses, maintaining its fresh appeal throughout its shelf life.

Icelandic Goat Cheese Varieties

Fresh Icelandic Goat Cheese is unaged and has a high moisture content, perfect for spreading on bread or crackers. It is often sold in tubs or small logs and has a mild, lactic flavor that pairs well with fruits and honey. Some producers add local herbs like thyme or Arctic thyme to create flavored versions. This variety is typically consumed within days of production to enjoy its peak freshness and delicate texture.

Aged Icelandic Goat Cheese undergoes ripening for three to six months, developing a firmer texture and deeper flavors. It may develop a natural rind and slight crystallization, similar to other aged goat cheeses. Another variety includes smoked Icelandic Goat Cheese, where the cheese is cold-smoked using Icelandic birch or juniper wood. This imparts a subtle smoky aroma that complements the cheese’s inherent tanginess. Artisanal dairies also produce washed-rind versions, which have a more robust and complex profile.

History and Traditions of Icelandic Goat Cheese

Icelandic Goat Cheese has deep roots in Iceland’s agricultural history, dating back to the Viking Age when settlers brought goats to the island. Goats were essential for survival, providing milk, meat, and hides in the harsh climate. Cheese making became a vital method to preserve milk through the long winters. This tradition was passed down through generations on family farms, often in remote valleys. Icelandic Goat Cheese was historically made in small batches using rudimentary tools, emphasizing resourcefulness and skill.

The region is also famous for other culinary staples like lamb, skyr, and fresh seafood from the North Atlantic. Icelandic Goat Cheese is often featured in traditional feasts and holiday meals, symbolizing hospitality and local pride. Stories tell of farmers sharing cheese with travelers as a gesture of welcome. In modern times, it has gained recognition in Iceland’s gourmet scene, celebrating the country’s commitment to sustainable and pure food production. The cheese embodies the Icelandic spirit of resilience and connection to nature.

Production Process and Producers

The milk for Icelandic Goat Cheese comes primarily from Icelandic goats, a breed known for its hardiness and high-quality milk. After milking, the milk is gently pasteurized to ensure safety while preserving beneficial enzymes. Rennet is added to coagulate the milk, forming curds that are cut, drained, and pressed into molds. The cheese is then salted and aged in controlled environments at temperatures around 10-12°C with high humidity. Ripening periods vary from a few weeks for fresh cheese to several months for aged versions, during which flavors develop and the texture firms up.

Main producers of Icelandic Goat Cheese in Iceland include Icelandic Goat Farm, Nordic Dairy Co., and Arctic Cheesemakers. These artisanal dairies focus on small-scale production using traditional methods. They often source milk from local farms that practice free-range grazing, ensuring the goats feed on natural vegetation. This results in a cheese that is unique to Iceland’s terroir, with flavors influenced by the clean air and pure water. Many producers also engage in sustainable practices, aligning with Iceland’s emphasis on environmental stewardship.

Quality Labels and Certifications

As to our current knowledge, Icelandic Goat Cheese may carry the “Icelandic Origin” label, which certifies that the product is made in Iceland with local ingredients. This label helps consumers identify authentic cheeses that support the domestic economy. Additionally, some producers obtain organic certifications from bodies like Vottun, ensuring the cheese is made without synthetic pesticides or additives. These certifications emphasize animal welfare and sustainable farming practices, which are important in Iceland’s agricultural sector.

While Iceland is not part of the EU, it has its own quality assurance systems similar to PDO or PGI. For instance, the “Icelandic Food and Veterinary Authority” oversees standards for dairy products, including hygiene and production methods. Artisanal labels are also used by small producers to highlight handcrafted techniques and traditional recipes. These certifications provide assurance of quality and authenticity, though they are not as widely recognized internationally as European labels.

Wine or Beverage Pairings

Local Icelandic beverages like Brennivín, a caraway-flavored schnapps, pair excellently with Icelandic Goat Cheese. The spirit’s sharpness cuts through the cheese’s creaminess, enhancing its tangy notes. Icelandic craft beers, particularly pale ales or saisons, also complement the cheese with their hoppy and fruity profiles. For a non-alcoholic option, try pairing with birch sap or herbal teas made from Icelandic plants like angelica. These beverages highlight the cheese’s herbal undertones and refresh the palate.

Internationally, crisp white wines such as Sauvignon Blanc or Riesling work well with fresh Icelandic Goat Cheese. Their acidity balances the cheese’s richness and brings out its floral aromas. For aged varieties, consider a light red wine like Pinot Noir or a dry cider. Sparkling wines and Champagne also make elegant pairings, their bubbles cleansing the palate between bites. These combinations allow the cheese’s complexity to shine while providing a harmonious tasting experience.

Suitable Fruit and Vegetables

Fresh berries like blueberries and crowberries, which are native to Iceland, pair beautifully with Icelandic Goat Cheese. Their slight tartness contrasts with the cheese’s creaminess, creating a balanced flavor. Apples and pears, sliced thinly, add a crisp texture and sweetness that complement the tangy notes. Roasted root vegetables such as carrots or beets enhance the cheese’s earthy characteristics when served together in salads or platters. These pairings are simple yet elevate the cheese’s natural qualities.

Leafy greens like spinach or arugula work well in salads with crumbled Icelandic Goat Cheese. The peppery notes of arugula highlight the cheese’s herbal flavors. Grilled vegetables such as zucchini or bell peppers provide a smoky element that pairs nicely with smoked varieties of the cheese. For a traditional touch, include pickled vegetables like cucumbers or onions, which add acidity and crunch. These combinations make for vibrant, nutritious dishes that showcase the cheese’s versatility.

Suitable Meat and Fish dishes

Icelandic lamb, known for its tender and mildly gamey flavor, pairs wonderfully with Icelandic Goat Cheese in dishes like stuffed chops or stews. The cheese adds creaminess and depth to the meat’s richness. Smoked or grilled Arctic char, a local fish, can be topped with crumbled cheese for a savory finish. The cheese’s tanginess cuts through the fish’s oiliness, creating a harmonious blend. These pairings are common in Icelandic cuisine, reflecting the country’s culinary heritage.

Cured meats like hangikjöt (smoked lamb) or skinku (ham) complement Icelandic Goat Cheese on charcuterie boards. The cheese’s mild acidity balances the saltiness of the meats. For heartier dishes, try incorporating the cheese into meatballs or fish cakes, where it melts smoothly and adds moisture. In seafood pasta, grated aged Icelandic Goat Cheese provides a nutty flavor that enhances the dish. These applications demonstrate the cheese’s adaptability in both simple and elaborate recipes.

Presentation of Icelandic Goat Cheese

Serve Icelandic Goat Cheese on a wooden or slate plate to highlight its artisanal nature. Remove the cheese from the refrigerator about 30 minutes before serving to bring it to room temperature, around 18-20°C. This allows the flavors to fully develop and the texture to become creamier. Arrange the cheese in slices or wedges, leaving space between pieces for easy access. Accompany it with crackers, bread, and accompaniments like fruits and nuts for a visually appealing spread.

Use a cheese knife with a forked tip for serving, as it helps in slicing and transferring without breaking the cheese. For eating, provide small plates and utensils like cheese spreaders or butter knives. Decorate the platter with fresh herbs or edible flowers to enhance the presentation. Keep the cheese covered with a breathable cloth until serving to prevent drying out. This approach ensures the Icelandic Goat Cheese is enjoyed at its best, with optimal taste and texture.

Questions and Answers

Recipe Ideas

Icelandic Goat Cheese and Berry Salad

This salad highlights the fresh, tangy notes of Icelandic Goat Cheese with seasonal berries. It is perfect for a light lunch or as a starter in a multi-course meal. The combination of creamy cheese and juicy berries creates a refreshing contrast. This dish showcases the cheese’s ability to pair with sweet and acidic elements. It is quick to prepare and uses simple, wholesome ingredients.

Icelandic Goat Cheese adds a rich texture and depth to the salad without overpowering other flavors. The berries provide antioxidants and vitamins, making it a healthy option. Serve it immediately after assembling to maintain the crispness of the greens. This recipe is adaptable; you can use any available berries or add nuts for crunch. It embodies the essence of Icelandic summer cuisine.

• 150 grams fresh Icelandic Goat Cheese, crumbled
• 200 grams mixed berries (e.g., blueberries, strawberries)
• 100 grams mixed salad greens
• 50 grams walnuts, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

1. Wash and dry the salad greens and berries thoroughly.
2. In a large bowl, combine the greens, berries, and walnuts.
3. In a small jar, shake together olive oil, honey, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the crumbled Icelandic Goat Cheese on top just before serving.
6. Serve immediately on individual plates.

Icelandic Goat Cheese and Lamb Flatbread

This flatbread recipe combines Icelandic Goat Cheese with tender lamb for a hearty, flavorful dish. It is inspired by traditional Icelandic meals that feature local ingredients. The cheese melts beautifully, creating a creamy layer that binds the toppings. This dish is ideal for sharing at gatherings or as a main course. It can be customized with additional vegetables or herbs.

The lamb provides a savory base that complements the tanginess of the Icelandic Goat Cheese. Cooking the flatbread in a hot oven ensures a crispy crust and gooey cheese. This recipe is straightforward but delivers impressive results. It celebrates the fusion of Icelandic culinary traditions with modern eating styles. Leftovers can be reheated for a quick meal the next day.

• 200 grams Icelandic Goat Cheese, sliced
• 300 grams ground lamb
• 1 pre-made flatbread or pizza base
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

1. Preheat the oven to 200°C and place the flatbread on a baking sheet.
2. Heat olive oil in a pan and sauté onion and garlic until soft.
3. Add ground lamb, thyme, salt, and pepper; cook until browned.
4. Spread the lamb mixture evenly over the flatbread.
5. Arrange the sliced Icelandic Goat Cheese on top of the lamb.
6. Bake for 10-12 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley before slicing and serving.

Similar Cheeses and Alternatives

Chèvre from France shares similarities with fresh Icelandic Goat Cheese, offering a creamy texture and tangy flavor. However, Chèvre often has a more pronounced acidity and is typically log-shaped. Norwegian Brunost, a caramelized whey cheese, provides a sweet alternative but lacks the tanginess of Icelandic Goat Cheese. For those seeking a firmer option, Spanish Cabrales is a blue cheese made from goat milk, with stronger, pungent notes. Icelandic Skyr, while not a cheese, is a fresh dairy product that can be used in similar culinary contexts for its mild taste. These alternatives allow chefs to experiment while staying true to the goat cheese profile, though Icelandic Goat Cheese remains unique due to its terroir and production methods.

Other goat cheeses like Italian Caprino or Greek Feta can serve as substitutes in recipes calling for Icelandic Goat Cheese. Caprino is often fresh and mild, while Feta is briny and crumbly, offering different texture experiences. In Iceland, local variations might include cheeses blended with cow or sheep milk, but pure goat milk versions are preferred for their distinct character. When selecting alternatives, consider the aging time and fat content to match the desired application. Ultimately, Icelandic Goat Cheese stands out for its clean, herbaceous notes derived from Iceland’s unique environment.