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Goat cheese comes in a wide range of flavors and textures. It ranges from smooth and spreadable fresh cheese to salty, crumbly aged cheese.

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A roll of goat cheese placed on wooden slab.

While it is made from cow’s milk using the same coagulation and separation system as cheese, goat cheese varies in nutrient content. The digestion process is different. This is a hypoallergenic alternative to cheese for those who are allergic to cow’s milk.

Nutritional Content of Goat Cheese

It refers to any cheese made from goat’s milk. In several types, it is affordable. Just like fresh cheese logs, aged cheddar, and even brie.

Depending on the type of processing used, such as aging or curing, the nutritional quality of goat cheese varies. All forms of goat cheese contain nutrients that are beneficial to your health. It includes healthy fats, protein, vitamins, and minerals

The recommended serving size for goat cheese is small. Still, it provides amazing quantities of nutrients by consuming just one ounce (28 grams).

Calories127Calories from Fat 88
Total Fat10g15%
Saturated Fat7g34%
Trans Fat0 g
Cholesterol29mg10%
Sodium97mg4%
Total Carbohydrate1g0%
Dietary Fiber0g0%
Sugars1g
Protein0g
Vitamin A10%
Vitamin C0%
Calcium25%
Iron3%

It also provides selenium, magnesium, and niacin (vitamin B3). A goat cheese serving contains 6 grams of protein filling. It also has a strong combination of nutrients that are important for healthy bones: calcium, phosphorus, and copper.

Types of Goat Cheese

Aged

Typically, aged cheeses are French. They come in different shapes and sizes. It could have a fuzzy core and a gooey exterior.

Tomme style

The Tomme style refers to a wheel of rind cheese. Humboldt Fog, produced in northern California by Cypress Grove, shows that high-quality French style is available domestically. This prevents the production of a crust.

Gouda

Holland produces some beautiful fresh and aged Goudas goat milk. New Gouda is smooth and soft, making it a good cheese for the table. The Aged Gouda is tasty and soft, with caramel overtones. A commonly available variety is Balarina.

Cheddar

From this favorite cheese, Goat’s milk cheddar has everything you want. It is sharp and fruity but with a distinctive goaty tang.

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Different types of goat cheese with walnuts

Blue

Blue mold is mixed in the curds. The taste improves as the cheese ages. This makes blue goat cheese sharper, earthier, and more potent than the fresh variety. One of the best brands available is Cayuga Blue, but it is not easy to find.

Brie

Brie’s goat milk is more subtle and refreshing than the typical Brie’s cow milk. For a treat, give Peilloute a try.

History

The production of goat cheese and goat milk dates back to about the 5th century. It started when goat herding increased along the Euphrates river plains. Goats were a mobile food source that made it easier for shepherds and herders to practice pastoralism. As a result, during this period, milk production increased, and thus cheese-making also increased.

It is a term of Greek mythology. There are cheese making drawings on Egyptian tombs. Cheese-making was already an existing art at the time of the Roman Empire.

Preparation of Goat Cheese

Goat cheese is produced by a method known as coagulation by acid/heat. Goat cheese is produced by a method known as coagulation by acid/heat. It is the world’s oldest form of cheese making. The protein structure of the milk is broken apart by lemon juice and vinegar until it reaches a certain temperature. A digital thermometer is the most advanced equipment you would require.

For thousands of years, goat cheese has been produced and was possibly one of the first dairy products made. It is made in the simplest form by allowing coarse milk to curdle naturally.

An acid (such as vinegar or lemon juice) or rennet is used to coagulate the milk in other techniques. In kitchens around the world, soft goat cheeses are made with cooks hanging bundles of cheesecloth filled with curds to drain. It is cured in the warm kitchen for several days. It is also brined to form a rind if the cheese is to be aged. After that, it is preserved in a cool cheese cave for several months to heal.

Properties of Goat Cheese

The total fat content of cow’s milk and goat’s milk is similar. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid is in goat’s milk. This contributes to its characteristic tart taste. It has a lower content of lactose than cow’s milk, too.

Benefits Of Goat Cheese Over Cow Cheese

Lesser Saturated Fats and Cholesterol

It is an alternative to standard low-fat cheese. It has short and medium-sized chains of fatty acids. They are caproic acid, caprylic acid, and capric acid. Cheese of the semisoft form contains 22 mg of cholesterol per ounce. It has 28 mg of cheddar cheese. Lower levels of cholesterol lower the chances of cardiovascular disorders and damage to the liver. Free radicals operate on accumulated cholesterol derivatives, causing damage to your vital organs.

Lower Sodium levels

For average adults, the recommended sodium intake is 2300 mg per day. But, it is best to restrict it to below 1500 mg per day. Excess sodium can lead to fatal conditions such as high blood pressure, ischemia, renal failure, etc. Not getting enough salt in the diet, on the other hand, is equally risky as well. If you’re a cheese lover, you’ll be pleased to know that goat cheese has just 118 mg of sodium. 511 mg per ounce of it is in grated parmesan cheese.

Less-Harmful Casein Variant

The most plentiful protein in the milk of cows and goats is casein. It also contributes a large portion to the content of protein in cheese. The casein variant of cow milk is found to cause type 1 diabetes and insulin resistance. Yet goat cheese, along with higher calcium, has a different variant of casein (A2 beta-casein). It can protect you from diabetes and improve insulin sensitivity.

Since it comes from a small and modest herbivore, more minerals and vitamins are found in it than cow cheese. It also increases the absorption from dietary sources.

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Goat Cheese applied on crackers and sprinkled with onion greens

In particular, it is rich in vitamins A, K, riboflavin, folate, and niacin. They maintain the health of the bone and exoskeleton.

Rich In Vitamins And Trace Elements

Since it comes from a small and modest herbivore, more minerals and vitamins are found in it than cow cheese. It also increases the absorption from dietary sources.

In particular, it is rich in vitamins A, K, riboflavin, folate, and niacin. They maintain the health of the bone and exoskeleton. It assists in the synthesis and blood clotting of red blood cells (RBCs).

It is the best source of minerals that your body can not manufacture but are required for sustenance.

Goat Cheese to be Avoided During Pregnancy

You should avoid all these mold-ripened soft cheeses during pregnancy. Chèvre is mold-ripened and has a white rind, similar to brie and camembert. This is because bacteria called Listeria monocytogenes can contain soft cheese like this, which can cause listeriosis.

Listeriosis causes flu-like symptoms. It can lead to serious complications in a newborn baby, such as miscarriage or stillbirth, or extreme illness.

Conclusion

The cravings of people with lactose sensitivity and/or gastric ulcers can be fulfilled by replacing cow cheese with this cheese.

There’s also nothing to think about eating it in high amounts. These fats are easier to digest. You do have to combine it with ample fiber and water in the die.

Common Questions

Is goat cheese healthier than regular cheese?

Goat’s milk has more fatty acids in the medium-chain than cow’s milk. In your body, these kinds of fat are quickly consumed and less likely to be retained as fat.

Is goat cheese healthier than feta?

Feta is mainly made from sheep’s milk and goat cheese is mainly made from goat’s milk. Nonetheless, white cheeses with a smooth mouth feel are usually both cheeses.

Is goat cheese good for your liver?

In individuals who face trouble consuming minerals in their digestive tract, it increases the metabolism of iron and copper.

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