Not only is it a treat for your taste buds, but it’s also a wonderfully healthy food! Often referred to as “the cow of the poor”, goats were frequently the only source of milk on small Mediterranean and north African family farms and as cheese was the way to preserve the excess spring and summer milk many goat cheeses have their origin in these areas.
What then are the health benefits to encourage you to eat goat cheese? Compared to cow milk products, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than comparable cow milk cheeses. Even though goat cheese has fewer calories, it has a full, rich and creamy flavour. The majority of people who are allergic to cow milk, or who are lactose intolerant will be able to digest goat milk. Forty seven percent of the worldwide human population is allergic to cow milk in one way or another, while only 3% have any allergic reaction to goat milk. So, most people with cow milk allergies or lactose intolerance can usually tolerate goat milk. In addition, most goat cheeses are made with a culture that converts the lactose to lactic acid, which is much more easily digested.
The fat particles in goat milk are approximately 1/3 the size of the fat particles in cow’s milk and are very close in size to those in mother’s milk. They are smaller with short-chain fatty acids and produce a softer curd. Their small size makes them easier to break down and digest than the larger, long-chain fatty acids of cow’s cheese. Goat milk products are said to be “naturally homogenised” and therefore easier to digest for lactose intolerants. Low in potassium, it is classified as a “kidney friendly” food and suitable for those with CKD (Chronic Kidney Disease) Goat cheese ranges from soft, fresh chevre and fetta to yummy bries, (some even rolled in ash), blues to the harder style and even a gouda style. Combined with sheep’s milk it makes the perfect haloumi. Our range of Australian and imported goat cheese varies depending on availability.