Patrick Oconnell
Goat cheese and sheep cheese are both alternatives to cow's cheese. However, they have distinct characteristics and differ in taste, texture, and nutritional profile. While goat cheese is often described as tangy, crumbly, earthy, and goaty, sheep cheese is known for its buttery, rich, nutty, and sweet flavour.
| Characteristics | Values |
|---|---|
| Taste | Sheep cheese has a buttery, rich, nutty, sweet flavour. Goat cheese has a "goaty" flavour and is tangy, tart, salty, and sour. |
| Texture | Sheep cheese is more cohesive. Goat cheese is crumbly, with small, soft curds. |
| Nutrition | Sheep cheese is higher in fat and protein, as well as carbs, vitamin C, vitamin B12, folate, calcium, and magnesium. Goat cheese has higher levels of vitamin A, and very high amounts of vitamins E, K, B6, and B3 (niacin). |
| Digestibility | Sheep cheese is easier to digest than goat cheese due to the smaller fat molecules in sheep milk. |
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What You'll Learn
Sheep's milk has a higher fat content than goat's milk
The higher fat content of sheep's milk also means that less milk is required to make cheese, resulting in a stronger and more pronounced flavour. In addition to its higher fat content, sheep's milk cheese also has a higher protein content than goat's milk cheese, contributing to its more cohesive texture.
While the specific type of milk used can impact the flavour and texture of cheese, the style of cheese is also a significant factor. For example, younger goat cheeses tend to be soft, spreadable, and tangy, while aged goat cheeses can be chalky, crumbly, and earthy, with complex, musky notes. Similarly, sheep's milk cheeses can vary from soft and sweet to hard and nutty, depending on the style and ageing process.
Sheep's milk cheese is also a good option for those with lactose intolerance or milk protein intolerances, as it is more easily digested and has a higher whey protein content than goat's or cow's milk. Additionally, sheep's milk contains more vitamins A, D, and E, as well as higher amounts of calcium, vitamin C, vitamin B12, folate, magnesium, and other essential amino acids.
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Goat's milk has a distinctive goaty flavour
While the flavour of cheese primarily depends on its style, there are some common characteristics of each milk type. Sheep's milk cheese is higher in fat and protein than goat's milk cheese, giving it a buttery, rich, and nutty flavour. Goat's milk, on the other hand, is low in casein, a milk protein that curdles, resulting in small, soft curds that crumble easily. This gives goat's milk cheese a tangy, crumbly, and earthy taste, often described as "goaty".
Goats have strong stomachs and eat plants that cows avoid, like brambles and thorny grasses. Their milk picks up these acrid flavours, which are then transferred to the cheese. Additionally, the hormone levels of female goats can impact the taste of their milk. If a nanny goat is kept near male bucks, her hormone levels rise, giving the milk a barnyard taste.
The age of the cheese also matters. Younger goat cheeses tend to be softer and more citrusy, while aged goat cheeses develop complex, musky notes. Similarly, the flavour of sheep's milk cheese ranges from sweet cream to a waxy lanolin flavour reminiscent of wool.
While some people enjoy the "funk" of goat cheese, others find it off-putting, describing it as tasting like plastic or even rancid. However, this may be due to individual differences in taste perception, similar to how some people perceive cilantro as tasting like soap.
In terms of texture, goat's milk cheese is lighter and less sweet than cow's milk cheese, while sheep's milk cheese is firmer and fattier. Goat's milk cheese is also the easiest to digest among the three types due to the small fat molecules in goat's milk.
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Sheep's milk cheese is easier to digest than goat's milk cheese
Sheep's milk cheese and goat's milk cheese are distinct varieties of cheese with unique characteristics. While the flavour of a cheese primarily depends on its style, there are some common traits that are typical of each type of milk. Sheep's milk cheese is higher in fat and protein than goat's milk cheese, resulting in a more cohesive texture and a rich, buttery flavour. On the other hand, goat's milk is lower in casein, a milk protein that curdles, leading to smaller, softer curds and a crumbly texture. This also makes goat's milk cheese easier to digest than sheep's milk cheese.
Goat cheese, often referred to as chèvre, tends to have a tangy, bright, and acidic flavour with a signature tang when young. As it ages, goat cheese takes on more earthy and creamy flavours, sometimes described as "barnyardy" or "goaty." The flavour of goat cheese is influenced by factors such as the diet of the goats, the breed, the production process, and the age of the cheese.
Sheep's milk cheese, on the other hand, is known for its buttery, rich, nutty flavour. It is higher in fat content than goat's milk cheese, with an average of 7.4% butterfat compared to 3.6% for goat's milk. This higher fat content contributes to the creaminess and sweetness of sheep's milk cheese. Sheep's cheese is also higher in carbs, vitamin C, vitamin B12, folate, calcium, and magnesium than its goat counterpart.
While the two types of cheese have their own distinct characteristics, some people may find it challenging to differentiate between them due to their similar flavours and textures. However, the higher fat content in sheep's milk cheese makes it easier to digest compared to goat's milk cheese, which may be lighter and less sweet.
In summary, sheep's milk cheese stands apart from goat's milk cheese in terms of flavour, texture, and digestibility. Its higher fat and protein content give it a rich, buttery taste and a more cohesive texture. Additionally, the smaller fat molecules in sheep's milk make it easier to digest, making it a more accessible option for those with sensitive stomachs.
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Goat's milk is low in casein, a milk protein that curdles
Goat's cheese and sheep's cheese are often confused with one another, and while they are similar, there are some distinct differences.
Sheep's milk cheese, on the other hand, is generally more cohesive and has a buttery, rich, and nutty flavour. This is due to the higher fat content in sheep's milk, which produces creamier cheese. Sheep's milk contains almost twice the fat and protein of goat's milk, and these fat molecules are very small, making sheep's milk cheese easier to digest than goat's milk cheese. Sheep's cheese is also higher in carbs, vitamin C, vitamin B12, folate, calcium, and magnesium than goat cheese.
The flavour of a cheese primarily depends on its style, but there are some common characteristics for each milk type. Goat's milk cheeses tend to be either limestone-y and citrusy or musky and barnyardy, while sheep's milk cheeses are often described as fatty and sweet, with tasting notes of candy corn, sweet cream, and a waxy lanolin flavour that can taste like wool.
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Sheep's milk cheese has a buttery, rich, nutty flavour
Sheep's milk cheese has a distinct flavour and texture compared to goat's milk cheese. While goat's milk cheese tends to be softer, tangier, and crumbly, sheep's milk cheese is known for its buttery, rich, and nutty flavour. The high fat content in sheep's milk, which is almost twice that of goat's milk, contributes to the creamy and decadent taste of sheep's milk cheese. The small fat molecules in sheep's milk also make it easier to digest than goat's milk cheese.
The flavour of sheep's milk cheese can vary depending on the specific type of cheese, with some varieties known for their sweetness, while others develop toasted caramel undertones with umami flavours as they age. For example, the British version of Pecorino, a classic sheep's milk cheese, has a nutty sweetness at 6 months but takes on more complex flavours with age. Other popular sheep's milk cheeses include Manchego, St. James, and Feta.
In contrast, goat's milk cheese often has a more pronounced tangy, citrusy, or musky flavour. The tanginess of young goat's milk cheese gives way to more creamy and earthy flavours as it ages. Goat's milk is also lower in casein, a protein that curdles, resulting in smaller and softer curds that are easier to crumble. This contributes to the crumbly texture often associated with aged goat's milk cheese.
While sheep's milk cheese and goat's milk cheese have distinct flavour profiles, they are both considered more distinctive and acquired tastes compared to cow's milk cheese, which is often described as grassy or nutty, depending on the style. The flavour of cheese can also be influenced by various factors such as the diet of the animal, the age of the cheese, the breed of the animal, and the production process.
Despite their differences, both sheep's milk cheese and goat's milk cheese offer unique and delightful sensory experiences, providing a wonderful alternative to traditional cow's milk cheese.
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Frequently asked questions
Goat cheese is made from goat's milk, which is low in casein, a milk protein that curdles. This results in small, soft curds that are crumbly and tangy. Sheep's milk cheese, on the other hand, is higher in fat and protein, leading to a buttery, rich, and nutty flavour.
Goat cheese has a distinctive flavour and smell due to the presence of medium-chain fatty acids. Some people describe it as "goaty", while others find it tangy, bright, acidic, and salty.
Sheep cheese has a strong and pronounced buttery, rich, and nutty flavour. Some people associate it with the taste of candy corn, sweet cream, and a waxy lanolin flavour reminiscent of wool.
Feta and Pecorino Romano are made from sheep's milk, while Halloumi is a mixture of both goat and sheep milk.
