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The Human Friendly Goat Milk Cheese

Updated on July 8, 2010

Goat cheese was probably one of the earliest made dairy products. It began in the Eastern Mediterranean thousands of years ago, spreading into Spain and France where it was heavily adopted. Today goat cheese remains a staple of the Mediterranean diet, while North America furthers the tradition by producing an abundance of fabulous goat cheeses of its own.

It is one of the most amazing foods in the world - a humble basic for some, a gourmet delight for others. Goat cheeses range from creamy, mild spreads to pungent, crumbly discs to reinterpretations of favorite cow’s milk cheeses.

Goat Cheese Caproic, Caprylic, and Capric Acids

Caproic, Caprylic, and Capric acids are medium chain fatty acids, they are present in higher proportion of triglycerides of goat milk, they were given their names from the Latin Capra which means goat. They contribute to the characteristic tart flavor of goat's milk cheese.

The content of medium chain triglycerides (MTC), and the recent finding that goat milk cheese contains higher protein than cow milk cheese, makes them actually very similar to that of human breast milk.

MCT have the recognized ability to provide energy without being deposited in fatty tissue of the body.

How Goat Milk Cheese is Made

In the most simple 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 all over the world, with cooks hanging bundles of cheesecloth filled with curds up in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so that it will form a rind, and then stored in a cool cheese cave for several months to cure.

How Goat Milk Cheese is Stored

Exposure to air causes cheese to dry out. Keep pieces wrapped tightly in plastic wrap or wax paper, or place in a zip-style bag and squeeze out all the air before closing. Store in the cheese drawer of your refrigerator at 40°F.

Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone.

Health Benefits of Goat Milk Cheese

Goat cheese can be used for the treatment for a variety of conditions, including:
    * mal-absorption syndrome( they do not need enzymes for absorption like long chain fatty acids)
    * coronary diseases (they lower cholesterol and prevent its deposition)
    * intestinal disorders
    * infant nutrition
    * gallstones
    * chronic kidney disease (very low in potassium - but take care of its phosphate content)
    * cystic fibrosis

Greek Feta Cheese
Greek Feta Cheese
Italian Caprino Cheese
Italian Caprino Cheese
French Chabis Cheese
French Chabis Cheese
Brunost Cheese- Norway
Brunost Cheese- Norway
Gevrik Cheese- UK
Gevrik Cheese- UK
Branco Cheese- Portogeuse
Branco Cheese- Portogeuse

Goat Milk Cheeses

France :
Bucheron, Chabis, Clochette, Couronne Lochoise, Crottin de Chavignol , Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide.

Spain and Portugal: Mató and Castelo Branco (Portogeuse)

United Kingdom : Pantysgawn and Gevrik (little goat)

Greece: Greek feta, Mizithra and Anthotyros

Norway: Brunost (brown cheese)

Italy : Caprino

China : Rubing

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    • renee21 profile image

      renee21 3 years ago

      Great hub! I love goat cheese! It is my favorite cheese! Hopefully I will get a goat of my own so that I can make my own goat cheese.

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