Goat cheese

Introduction:

Goat cheese is made from goat's milk. In addition to pure goat's cheese, there are varieties to which cow's or sheep's milk is added. There are fresh cheeses, soft cheeses and mountain cheeses made from goat's milk. The aroma is mild, creamy to strong-aromatic and, just like the appearance and consistency, depends on the respective production process.

Use/Preparation:

The cheese is suitable as a spread as well as for gratinating bread, vegetables or casseroles, for example, as antipasti, with salad or as a snack together with figs, walnuts and honey.

Health:

Goat's milk cheese is slightly more nutritious than cow's milk cheese. It is rich in calcium, zinc, phosphorus and vitamins A, D and B2. While young cheese contains lactose, there is little to no lactose left in longer matured cheese.

Alternatives:

Sheep cheese or buffalo cheese have a similar taste. Cow's milk cheese is an alternative, available in many varieties, from mild to spicy. Plant-based options made from cashews, almonds or soy can also be suitable alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	411/1703
Fat	35,1 g
Healthy fatty acids	24 g
Carbohydrates	0,1 g
Sugar	0,1 g
Protein	22,8 g
Salt	1,7 g