There’s always room to get more adventurous with the pizzas you make at home.
When you’re putting it together yourself, there’s no limit on the possibilities except your imagination.
If you’ve never tried it or considered trying it, then goat cheese is one of the best ingredients you can use on homemade pizza.
There are many different kinds that work in different ways, so it can be difficult to know which is best.
Today, we’re going to look at the best types of goat cheese to use on pizza.
So, let’s get started.
Humboldt fog
First off, the thing about most goat’s cheeses is they tend to be crumbly cheeses.
This means that you might have something of a difficult time using it to create a mozzarella-like base.
But this is not the only way to make pizza!
Humboldt fog is one of the most popular types of goat cheese, originating from the Humboldt Bay in California.
It’s mold-ripened, and you have different consistencies at different layers of the pizza.
For the most part, though, it is creamy, light and just a touch acidic.
Try it crumbled over the tomato sauce on your pizza, or however you like your pizza base.
Garrotxa
Our next cheese hails from Spain and is named for a gorge in the Pyrenees of Catalunya.
This is a smooth, gentle cheese, semi-firm and compact.
It fell out of popularity into the latter half of the 20th Century but was revived in the 1980s.
It comes with earthy, herby, and even hazelnut flavors and the best thing about is that it goes with virtually everything—not least of all, pizza!
This cheese again is great crumbled over the top, but it does melt quite well, so you may even be able to create something more like a base with this particular cheese.
You certainly don’t want to miss out on trying this cheese—it is one of the most popular specialty goat’s cheeses.
Crottin de Chavignol
If France is famous for one thing, it’s cheese.
And they have certainly more than earned that reputation, especially with this next wonderful goat’s cheese—crottin de Chavignol.
Made or originating in the Loire Valley, in Chateaux, this is a small cheese with again a huge profile of sharp, tangy flavor.
Depending on how long it has been aged, it may be softer or drier—for pizza, you are probably better off getting a less mature cheese.
This, again, will make it easier to melt if that is what you would prefer.
That said, the flavor will become more intense as the cheese ages, too. If this is what you’re looking for in your pizza, then you can look for a longer-aged one.
Bleu du bocage
Our first blue cheese on the list, this is another cheese of French origin—specifically the Vendée, in the west of the country.
Like most blue cheeses, this cheese is aged for a good few months before it is served.
It is still remarkably delicate, and inside is a moist, paste-like cheese—it is sweet and earthy, and one of the milkiest of the cheeses we’ve looked at on this list.
Its toasty, clean taste makes it perfect for crumbling over the top of a pizza.
The saltiness, too, makes it go great with the dough.
For my money, this is one of the best goat’s cheeses you can use on a pizza.
Brunet
Moving further south now to the artisanal avenues of Italy, we have Brunet.
This is one of the softest cheeses on this list—it is fluffy and luscious with a soft and smooth texture.
You can eat the entire cheese including the rind, but the best part for your pizza will definitely be the gooey interior.
Lightly baked on your pizza it will give an amazing taste and texture.
It goes great with mushrooms, too, so if you are a fan of mushroom pizza, this may be your best bet for a goat’s cheese.
For its softness and versatility, this is another of the top options on this list.
Tomme de Chevre Aydius
Back in France in the famous Pyrenees region, this cheese is often mistaken for the sheep’s cheeses that the region is famous for.
But in fact, it is a beautiful goat’s cheese, made with raw goat’s milk and left to mature for around six months.
It brings a grassy and even fruity taste to a pizza, with a highly complex and interesting flavor.
This cheese is quite hard but would certainly still melt quite well if used as a base, but would also be great crumbled over the top at the end or towards the end of cooking.
Sainte-Maure de Touraine
This cheese, again from France’s Loire Valley, looks more like a sea cucumber than a cheese.
That said, it’s still one of the most delicious young goat’s cheeses you can find.
It’s crumbly, as the texture becomes firmer with age.
So, again, if you prefer something creamier, you can get this when it is at the creamiest point of its maturity.
With a balanced, citric, and tangy flavor, you can’t go wrong with this cheese.
So, as you can see, there are countless options to spice up your homemade pizzas.
In general, goat cheese has a tangier and in many ways more interesting taste than most cow cheeses.
If this appeals to you, then goat cheese on your pizza is no doubt a great choice.
There are many different kinds you can use to create different textures and flavors, so get experimenting and see what you can come up with!
You’re bound to find one particular recipe you love with one of these cheeses.