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Join the herd of people enjoying goat cheese!
It’s no secret that a crumbling of tangy goat cheese can dress up dull and boring salads and add a fresh flavor and creamy texture to any recipe. Also known as chèvre, goat’s milk cheese is not only a delicious ingredient in any recipe, but is generally healthier than cheeses of different milks and comes with a host of health benefits, and it has its own national holiday on June 25th!
Chèvre has gained a reputation of being one of the healthiest cheese choices, due to its fat and protein content and low calorie count. Fresh, unripened goat cheese has around 100 calories per ounce, significantly lower than many cow’s milk cheeses. One serving also has 6 grams of protein and around 10% of the recommended daily intake of calcium, phosphorus and copper which assist in bone health. It is rich in multiple types of healthy fats, contains less lactose, and is easier to digest than cow’s milk. Cow’s milk contains A1 beta casein protein, which results in the digestive discomfort and inflammation that many experience after consuming cow’s milk. The fact that goat’s milk does not contain this protein, as well as its lower lactose level, means that some people who cannot tolerate cow’s milk may be able to consume goat’s milk. Goat’s milk may give those who are sensitive to cow’s milk a chance to enjoy cheese and dairy products again!
Another health benefit of goat's cheese is that it keeps you satisfied for longer than cow's milk products. According to Healthline.com, this is because, "Goat’s milk is higher in short- and medium-chain fatty acids than cow’s milk. In particular, goat’s milk contains high amounts of the medium-chain fatty acids capric acid and caprylic acid. These fatty acids are digested rapidly, providing an immediate source of energy which leads to increased feelings of satiety. A study in 33 adults demonstrated that consuming a goat milk-based breakfast containing goat cheese significantly reduced the desire to eat and resulted in decreased ratings of hunger compared to a cow’s milk-based breakfast." Foods that are low calorie yet keep you full for a long period of time are beneficial to weight loss.
Goat's cheese can be made using either raw or pasteurized goat's milk. Goat's milk is pasteurized by being heated to 165°F for 25-30 seconds. The raw or pasteurized milk is heated and starter cultures and rennet are added and the milk begins to coagulate. When the curd is completely separated from the whey, the curd is drained. The curd is salted and then formed into the desired shape and left to drain and dry for about 24 hours. If the cheesemaker desires a soft-ripened cheese, mold spores will be added to the exterior of the cheese and then aged for the desired amount of time. If fresh goat's cheese is being made, it is not left to age and is packaged immediately after drying. Goat's milk cheese is best if enjoyed 5-7 days after opening.
Goat’s cheese is not only nutritious, packed with vitamins, minerals, protein, and healthy fats, but is insanely delicious and versatile. Next time you’re shopping for cheese, make sure to goat your hands on these chèvres!:
Cypress Grove cheese is one of the leading goat cheese brands because of their funky and fun flavors.
"Sgt. Pepper® is a fresh goat cheese with a secret combination of four peppers, exotic spices, and pepper threads that results in a complex taste experience — with a slight kick in the pants. We use the finest ingredients we can get our hands on, and always start with the highest quality milk — the building block for our entire line of cheese."
Pair with Pinot Noir or Stout.
"Coupole is an aged goats' milk cheese with a wrinkly edible rind and bright, fresh cheese taste. Coupole’s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior."
This aged goat's cheese has a geotrichum rind and strong, tangy goat's milk flavor. Pair Coupole with Riesling, Honey, Prosciutto and Cocao Nibs.
"Bridgman Blue is made within Jasper HIll’s original farmstead creamery in Greensboro, Vermont. The raw cow milk is exclusively sourced from Jasper Hill’s own cows. Before the make begins, this milk is blended with a fresh delivery of raw milk from Bridgman Hill Farm’s goats. Curd are then formed using a specialized blue cheese vat." The resulting cheese has notes of goat milk, white pepper, buckwheat honey and caves.
Talk about treating yourself! To make this indulgent marinated cheese, Laura Chenel cuts discs of their tangy, award-winning goat cheese logs and lets them dry for 5-7 days. The goat cheese is then marinated in black truffle infused oil. This delicious earthy and creamy goat cheese is a real treat. Don't discard the flavorful, truffle oil when you're done though, use it in recipes or in a homemade salad dressing.
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