Theres more to goat cheese than that 6-ounce log.
Yet there are a few inherent differences that distinguish goat cheese from cow cheese.
Taste
Goat cheese has a naturally tangier, fresher taste than cow milk.
Fred Hardy
Goat milk’s fat structure may be better for those with digestive woes.
Lower lactose levels in goat cheese translate to lower carbohydrate levels compared to cow cheese, too.
Availability
Unlike cows, which are milked year-round, goats are seasonal lactators.
They produce milk for only 9 to 10 months per year and stop lactating from late December through February.
This is an inevitable downside for attaining fresh goat cheese over winter.
Goats milk can be made into almost any kind of cheese (and butter!).
The term can also refer to any key in of cheese made from goat milk, including aged cheese.
Fresh vs. Let’s take a closer look.
Crumbled is another popular bang out of goat cheese that comes under the “fresh” umbrella.
“Goat cheese crumble is chevre with a bit less moisture,” explains Brokish.
“It has been drained more, but is still considered fresh.”
A herby goat cheese spread is a great way to highlight its smooth, creamy texture.
“Taste-wise, fresh goat cheese has a tangy, creamy, and slightly citrusy flavor.
Its bright and clean on the palate,” says Kara Young, community manager at Vermont Creamery.
Aged Goat Cheese
Aged goat cheese is pressed hard for a minimum of 10 days.
Not all aged goat cheese types are hard.
“Depending on the recipe, it can range from nutty and earthy to rich and buttery.”
It often lacks the acidity of fresh chevre.
“So some people perceive it as milder,” she says.
“The cheese should be creamy white with no separation of liquid or discoloration.”
“From creamy pastas to cheesecakes, it adds a unique richness.”
Don’t forget to try it on pizza, too.
Of course, goat cheese is a salad mainstay.
you might just crumble it on top, but Koch takes it a step further.
“Goats are the single-most popular dairy animal outside the U.S,” says Koch.
Goat cheese has lactose, but it haslesslactose than cow cheese.
Many who have sensitivity to cow’s milk find goat’s milk easier to digest.
Traditional Greek feta is made exclusively from sheep’s milk, which is not widely available in the U.S.
Instead, many American cheesemakers make feta from a mix of sheep, goat, and cow milk.
Nazli Turkmen, Chapter 35 -The Nutritional Value and Health Benefits of Goat Milk Components,
