Frederic Melton
Goat cheese and cow's milk cheese are both popular types of cheese. They are both made from milk, but they have some differences. Cow's milk is affordable and mass-produced, whereas goat's milk is typically produced locally in small batches. This makes cow's milk cheese much more common and available. In terms of flavour, cow's milk has a mild, neutral flavour, whereas goat's milk cheese tends to be softer, tangier, and has a more intense flavour. Goat's milk is also higher in fat and calories than cow's milk, which gives it a creamier texture.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk, goat's milk |
| Flavor | Cow's milk: grassy, sweet cream, butterscotch, mushroom, nuts; mild, neutral flavor |
| Goat's milk: limestone-y and citrusy or musky and barnyardy; tangy, peppery, nutty, grassy | |
| Texture | Cow's milk: more cohesive protein structure |
| Goat's milk: softer, crumbly, chalky, earthy | |
| Nutrition | Cow's milk: larger fat molecules, more lactose, vitamin D, and riboflavin |
| Goat's milk: more fat, calories, protein, vitamins, and minerals; less lactose, vitamin D, and riboflavin | |
| Meltability | Cow's milk: higher moisture content |
| Goat's milk: less moisture content | |
| Availability | Cow's milk: more common, affordable, mass-produced |
| Goat's milk: less common, produced locally in small batches | |
| Allergies/Intolerances | Cow's milk: may not be suitable for people with dairy intolerances or milk allergies |
| Goat's milk: may be suitable for people with lactose intolerance; fewer reports of milk allergies |
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What You'll Learn
Nutritional differences
Goat's milk is slightly higher in fat than cow's milk, making goat cheese creamier and richer than cow cheese. Goat cheese also has a more intense flavor than cow cheese. Cow's milk contains larger fat molecules, making it harder to digest than goat cheese. Goat cheese is also a good source of selenium, an essential trace mineral more often found in seafood.
Goat cheese is also higher in minerals and contains less lactose, vitamin D, and riboflavin than cow cheese. The fatty acids in goat cheese are metabolized faster than in cow cheese, making people feel full faster. Goat cheese is also full of beneficial probiotics, a healthy kind of bacteria that can improve the effectiveness of the immune system.
Cow's milk has both A1 and A2 beta-casein proteins, whereas goat cheese has only A2 beta-casein, making goat cheese and goat milk easier to digest. Goat's milk also has less of a protein called casein, which causes many goat cheeses to be drier and crumblier than cow cheese.
Goat cheese has a tart flavor that is unique to the cheese, produced by the lactic acid that comes from the starter culture used in its production. Cow's milk cheeses can highlight the flavor of the grass the cows graze on and are often described as "grassy." Common tasting notes in cow's milk cheeses are sweet cream, butterscotch, mushroom, and nuts.
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Taste and texture
The flavour and texture of cheese depend on various factors, including the type of milk used, the style of the cheese, and the animal's diet.
Cow's Milk Cheese
Cow's milk cheeses are often described as "grassy", with tasting notes of sweet cream, butterscotch, mushroom, and nuts. The cheese tends to highlight the flavour of the grass the cows graze on, giving it a "pasture-like" taste.
Goat's Milk Cheese
Goat's milk cheeses can be either limestone-y and citrusy or musky and barnyardy. Younger goat cheeses tend to be more citrusy, while aged goat cheeses develop complex, musky flavours. Goat cheese is known for its tanginess and intensity, with a soft, spreadable texture. It is also known for its pungency and acidity, which can make it tricky to pair with wine.
Sheep's Milk Cheese
Sheep's milk cheeses are described as opulent and tangy, with a range of flavours from subtle and sweet to intensely gamey. They are known for their high fat and protein content, resulting in a rich, decadent texture. When left at room temperature, sheep's milk cheeses can start to sweat liquid butterfat, affecting their texture and appearance.
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Health benefits
Cow's milk, goat's milk, and sheep's milk are the three most popular types of milk used in cheese-making. The type of milk used in cheese affects its flavour, texture, and nutritional profile.
Cow milk cheese is a good source of calcium, protein, and other important nutrients that can have health benefits. The nutritional profile of cow's milk is impressive, as it is designed to fully nourish newborn calves. Cow's milk is rich in vitamins, minerals, protein, healthy fats, and antioxidants. It is considered a complete protein, meaning it contains all nine essential amino acids. Casein makes up 70-80% of the protein content in cow's milk, with whey accounting for the remaining 20%.
Cow milk cheese is an excellent source of vitamin A, magnesium, zinc, and thiamine (B1). It also contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s, which are linked to a reduced risk of diabetes and heart disease. The potassium in cow's milk may also contribute to heart health. Additionally, cow's milk is fortified with vitamin D, which, along with calcium, is beneficial for bone health.
Goat cheese is a nutritious dairy product that is packed with vitamins, minerals, protein, and healthy fats. It has lower levels of lactose, making it a better option for those with lactose intolerance or dairy allergies. Goat cheese is also a good source of calcium, phosphorus, and copper, which are essential for bone health. It contains high amounts of medium-chain fatty acids, including capric acid, which has antibacterial and anti-inflammatory properties. Goat cheese is also a good source of selenium, a trace mineral that helps the body break down DNA-damaging peroxides, reducing the risk of cancer, thyroid disease, and cardiovascular disease.
Goat cheese is also full of beneficial probiotics, a type of healthy bacteria that can improve immune system function and reduce vulnerability to illness. The fatty acids in goat cheese are metabolized faster than those in cow cheese, leading to increased satiety and potentially aiding weight loss. Goat cheese also contains riboflavin (vitamin B2), which is important for the production and functioning of new cells.
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Cheese-making processes
The cheese-making process involves removing most of the water from fresh fluid milk while retaining the solids. As water content decreases, storage life increases, so cheese-making can be considered a form of food preservation. The milk used must be of the highest quality and free of substances that may inhibit the growth of bacteria. It is often pasteurized to destroy pathogenic microorganisms and eliminate spoilage and defects induced by bacteria. Pasteurization also prepares the milk for the addition of starter cultures.
Cheese is usually made with cow's milk because it is widely available and has optimal amounts of fat and protein. However, goat's milk is also used, and it has a higher fat content than cow's milk, resulting in a richer and creamier cheese with a more intense flavor. Goat's milk cheese is produced using a starter culture, which is a mixture of bacteria that convert lactose to lactic acid, giving the cheese its characteristic tart flavor.
The first step in cheese-making is to heat the milk, which can be done by obtaining it still warm from the udder or by slowly warming it on a stovetop. The milk is then cooled to a specific temperature to prepare it for the addition of starter cultures, which are essential to the production of cheese. These cultures are microscopic organisms that convert lactose to lactic acid, giving the cheese its characteristic flavor. The milk is then left to ripen.
The next step is to add a coagulant to the milk, causing it to curdle and form curds. The curds are then cut with wire knives, stirred, and heated, causing them to shrink. The degree of shrinkage determines the moisture content and final consistency of the cheese. The curds are then washed and drained, leaving a mat of cheese curd. The cheesemaker then cuts the curd mat into sections and flips the pieces before milling.
Salt is then added to enhance flavor and regulate moisture content, which affects the texture of the cheese. It also controls bacteria growth and helps preserve the cheese. The type of salt used is important, with non-iodized salt or cheese salt being preferred as iodine can affect the cheese's flavor and texture. Finally, the cheese is shaped, often using molds, and then aged for days or years. The aging process is important as it allows the cheese to develop more complex flavors.
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Availability and affordability
Cow's milk cheese is generally more available and affordable than goat's milk cheese. This is because cows produce much more milk per animal per day than goats, so there is simply more cow's milk on the market. Cow's milk is affordable and mass-produced, whereas goat's milk is typically produced locally in small batches.
Cow's milk is also more commonly used in cheesemaking because it has a mild, neutral flavour and a more cohesive protein structure. This makes it a popular choice for cheesemakers, who can highlight the flavour of the grass the cows graze on, resulting in tasting notes such as sweet cream, butterscotch, mushroom, and nuts.
Goat's milk cheese, on the other hand, tends to be more expensive and less available due to lower milk yield per animal. Goat's milk cheeses generally have a stronger flavour that can be described as limestone-y and citrusy or musky and barnyardy. Goat's milk is also lower in casein, a milk protein that curdles, so it produces smaller, softer curds that crumble easily.
Despite the differences in availability and affordability, both cow's milk cheese and goat's milk cheese have their unique characteristics and benefits. Cow's milk cheese is mild and versatile, making it suitable for crackers or sandwiches, while goat's milk cheese has a more intense flavour that can enhance a salad or dish where the cheese is the star ingredient.
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Frequently asked questions
Cow's milk cheese is much more common and affordable than goat's milk cheese, which is typically produced locally in small batches. Cow's milk has a mild, neutral flavour and a cohesive protein structure, which makes it popular for cheesemaking. Goat's milk cheese, on the other hand, tends to be softer and tangier. Goat's milk is also higher in fat and calories and contains more protein, vitamins and minerals than cow's milk.
Yes, goat's milk and cow's milk can generally be used interchangeably to make most cheeses. Goat's milk is as versatile as cow's milk in almost every area. However, it is important to note that goat's milk is low in casein, a milk protein that curdles, so it produces small, soft curds that crumble easily. Goat's milk also has less lactose than cow's milk, so it may be suitable for people with lactose intolerance.
Some popular goat's milk cheeses include Chevre, Feta, Goat Brie, Goat Cheddar, Goat Gouda, and Añejo.
