Goat Cheese vs San Michali Cheese
Goat Cheese is a soft, semihard or hard goat-milk cheese, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.
What Is Goat Cheese?
Goat cheese, also called chèvre, is cheese made from goat's milk. It is produced around the world in styles ranging from fresh and soft to aged and hard, and is known for the tart, goaty flavor that comes from the milk's medium-chain fatty acids.
What Is San Michali Cheese?
San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.
What's the Difference Between Goat Cheese and San Michali Cheese?
- Milk type: Goat Cheese (goat), San Michali Cheese (Cow’s milk)
- Texture: Goat Cheese (soft, semihard or hard), San Michali Cheese (Compact, with very small irregular holes)
- Taste: Goat Cheese (tart, goaty), San Michali Cheese (Salty, peppery)
Side-by-Side Comparison
| Goat Cheese | San Michali Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Worldwide | Island Of Syros |
| Milk Type | Goat | Cow’s milk |
| Milk Treatment | — | Pasteurized |
| Texture | Soft, semihard or hard | Compact, with very small irregular holes |
| Rind | — | Often covered with paraffin |
| Aging | — | At least four months |
| Taste | Tart, goaty | Salty, peppery |
Taste Comparison: Does Goat Cheese Taste Like San Michali Cheese?
Goat Cheese reads as tart, goaty, while San Michali Cheese brings salty, peppery character.
Can You Substitute Goat Cheese for San Michali Cheese?
Goat Cheese can stand in for San Michali Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semihard or hard bite and body where the recipe calls for compact, with very small irregular holes. Flavor-wise, Goat Cheese reads as tart, goaty while San Michali Cheese brings salty, peppery notes.
Which Is Better, Goat Cheese or San Michali Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semihard or hard cheese, go with Goat Cheese. For a compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Goat Cheese suits recipes that want tart, goaty notes, while San Michali Cheese fits dishes calling for salty, peppery.
Which is your favorite?
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Frequently Asked Questions
Is Goat Cheese the same as San Michali Cheese?
No, they're distinct cheeses. Goat Cheese is made from goat milk; San Michali Cheese uses cow.
Is Goat Cheese similar to San Michali Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Goat Cheese for San Michali Cheese?
You can, but expect a shift in richness and milk character.
Does Goat Cheese taste like San Michali Cheese?
Goat Cheese reads as tart, goaty, while San Michali Cheese is salty, peppery.
What is Goat Cheese made of?
Goat Cheese is made from goat milk.
What is San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
Which should I choose, Goat Cheese or San Michali Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Goat Cheese is soft, semihard or hard, while San Michali Cheese is compact, with very small irregular holes.