Group · Dairy
Semi-dry goat’s cheese
Semi-dry goat’s cheese represents an intermediate stage in the maturing of goat’s cheese, halfway between creamy fresh and tight-textured dry. Its rind begins to form, its paste gains firmness and its goaty taste asserts itself, with the typical slightly tangy notes. Made from goat’s milk, it comes as crottins, logs or discs depending on the region. Nutritionally, it is rich in protein (about 21.1 g per 100 g) and provides calcium, but remains dense in fat (nearly 29.8 g). At 353 kcal per 100 g, it has its place in a balanced diet as long as it is eaten with moderation and pleasure.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 353 kcal |
| Kilojoules | 1460 kJ |
| Protein | 21,1 g |
| Carbohydrate | 2,6 g |
| Fat | 29,8 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Phosphorus375 mg54 %
- Vitamin A407 µg51 %
- Vitamin B20,68 mg49 %
- Iodine69,5 µg46 %
- Calcium145 mg18 %
- Selenium8,85 µg16 %
- Iron1,62 mg12 %
- Vitamin D0,5 µg10 %
See the other 15 nutrients
- Vitamin B120,22 µg9 %
- Potassium165 mg8 %
- Vitamin B31,15 mg7 %
- Copper0,07 mg7 %
- Vitamin B10,07 mg7 %
- Zinc0,64 mg6 %
- Omega-3 ALA0,12 g6 %
- Omega-6 LA0,59 g6 %
- Magnesium18,2 mg5 %
- Vitamin B60,06 mg4 %
- Vitamin K12,5 µg3 %
- Vitamin B50,19 mg3 %
- Vitamin E0,26 mg2 %
- Manganese0,04 mg2 %
- Vitamin B92 µg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Semi-dry goat’s cheese is best enjoyed at room temperature, taken out of the fridge 20 to 30 minutes before eating to release its aromas. A reasonable portion is around 30 g, the equivalent of a small crottin, which is enough to enjoy its nutrition facts without weighing down the day’s calorie count.
In the kitchen, it is very versatile: crumbled over a salad of lamb’s lettuce (mâche) and beetroot, melted on wholemeal bread toasts, slipped into an omelette or added to a vegetable tart. Its goaty taste, stronger than that of fresh goat’s cheese, goes well with honey, walnuts, figs or a drizzle of olive oil. To discover other stages of maturing, you can compare it with dry goat’s cheese, which is more concentrated in flavour and dry matter.
Key nutrients: this cheese is a valuable source of good-quality protein, calcium, phosphorus and B vitamins. It contains very few carbohydrates (2.54 g) and no fibre. On the other hand, its fat is high, partly in the form of saturated fatty acids, hence the importance of moderation.
- Storage: wrap it in breathable paper rather than airtight cling film, and put it in the least cold drawer of the fridge.
- Pairings: think of crunchy vegetables and seasonal fruit to balance the meal.
- Best time: at the end of a meal or as a snack, with a slice of multigrain bread.
For active people: with more than 21.1 g of protein per 100 g, semi-dry goat’s cheese can top up your protein intake, for example in a savoury snack after a session. However, its fat density makes it less suitable just before exercise. During recovery or when gaining mass, it fits well into a complete meal, while leaner sources remain preferable when cutting. For variety, take a look at these protein snack ideas.
Weight control: at 353 kcal per 100 g, this cheese has a notable calorie density. If you are slimming, measure it precisely and balance it with low-calorie plant foods. You will find other options in the dairy products family, and you can compare its calories with other foods using the calorie table.