Bartholomew Albizzi

Bartholomew Albizzi (died 1361) was an Italian Franciscan hagiographer. He is known for his life of Gerardo Cagnoli.
Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for "goat": "capra".) It also has a lower lactose content than cow's milk.
Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the simplest form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens worldwide, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.
Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.
List of goat cheeses by region.
Europe.
France.
France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou, where goats are said to have been brought by the Moors in the 8th century. Examples of French chèvres include Bucheron, Chabis, Chavroux, Clochette, Couronne Lochoise, Crottin de Chavignol (largest produced goat cheese AOC), Faisselle, Montrachet (Burgundy), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.
It is sometimes served hot as chèvre chaud.
Belgium.
Belgium produces several goat cheeses, most of them soft cheeses and some half-hard types. Some artisanal farm house cheeses are made with raw, organic goat milk: Karditsel in Lummen (province of Limburg), Farm Polle in Lichtaart (province of Antwerp) and Ferme du Chemin Chataigne in Ayeneux (province of Liège). While others are made by artisanal producers with raw or pasteurised, organic goat milk: the fromagerie Gros Chêne in Mean (Ardennes) and Het Hinkelspel in Ghent (East-Flanders).