Randy Chandler
Goat cheese and cow cheese are similar in many ways: they can both be produced in hard and soft varieties, and they can both be melted and shredded. However, there are some key differences between the two types of cheese. Goat cheese, also known as chèvre, is any cheese made entirely from goat's milk. Goat's milk is low in casein, a milk protein that curdles, so goat cheese has a smoother, creamier texture. It also has a higher concentration of fatty acids, giving it a tangier flavour. Goat cheese is also easier to digest and may be suitable for people with lactose intolerance. Cow's milk, on the other hand, has larger fat molecules, giving it a heavier mouthfeel. Cow's milk is also more versatile and is used to make many common types of cheese, such as cottage cheese, cream cheese, and cheddar.
| Characteristics | Values |
|---|---|
| Source animal | Goat cheese is made from goat's milk, while cow cheese is made from cow's milk |
| Protein | Goat's milk has a lower amount of casein, a milk protein that curdles, leading to smaller, softer curds. Cow's milk contains both A2 and A1 beta casein proteins, while goat's milk has only A2 beta casein, making it easier to digest. |
| Fat | Goat's milk is slightly higher in fat than cow's milk, but cow's milk contains larger fat molecules, making it harder to digest. |
| Lactose | Goat's milk contains less lactose than cow's milk, making goat cheese a suitable option for lactose-intolerant individuals. |
| Vitamins | Goat's milk is higher in vitamin A, giving it a whiter color, and also contains vitamins E, K, B6, B3 (niacin), and B2 (riboflavin). |
| Flavor | Goat cheese has a tangier and earthier flavor due to the presence of medium-chain fatty acids. The flavor of goat cheese can range from tangy when young to chalky and earthy when aged. |
| Texture | Goat cheese has a smoother and creamier texture due to the lower amount of milk protein. It is not as strong or stretchy as cow cheese, making it less suitable for certain types of cheese like mozzarella. |
| Nutrition | Goat cheese is a good source of calcium, vitamins, minerals, and heart-healthy fats. It also contains beneficial probiotics that can improve immune function. |
| Availability | Cow's milk cheese is more common and widely used for making a variety of cheeses. However, goat cheese can be used as a substitute for cow's milk cheese in many recipes and is easily accessible in supermarkets and health food stores. |
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What You'll Learn
- Nutritional value: Goat cheese is higher in fat and minerals, and contains less lactose, vitamin D, and riboflavin than cow cheese
- Texture: Goat cheese has a smoother, creamier texture due to its lower milk protein content
- Taste: Goat cheese has a tangier, more earthy flavour
- Digestibility: Goat cheese is easier to digest due to the presence of only A2 beta casein protein
- Versatility: Cow cheese is more versatile and can be used in a wider range of recipes
Nutritional value: Goat cheese is higher in fat and minerals, and contains less lactose, vitamin D, and riboflavin than cow cheese
Nutritional value is one of the main differences between goat and cow cheese. Goat cheese is often considered a healthier alternative to cow cheese, as it is higher in fat and minerals and contains less lactose, vitamin D, and riboflavin.
Goat cheese is a good source of calcium, an essential nutrient for bone, teeth, and organ health. A diet rich in calcium may also protect against cancer, diabetes, and high blood pressure. Goat cheese is also a source of selenium, a trace mineral commonly found in seafood. Selenium aids in the breakdown of DNA-damaging peroxides, which can reduce the risk of cancer, thyroid disease, and cardiovascular disease.
Goat cheese is also a good source of probiotics, which are beneficial bacteria that improve immune system function and reduce the risk of illness. The higher concentration of fatty acids in goat cheese gives it a tangy flavor, and its lower protein content results in a smoother, creamier texture.
Cow cheese, on the other hand, has larger fat molecules, making it harder to digest than goat cheese. Cow's milk also contains both A1 and A2 beta-casein proteins, while goat cheese only contains A2. This makes goat cheese easier to digest for those with lactose intolerance or cow milk protein allergies.
Despite their nutritional differences, both goat and cow cheese can be produced in hard and soft varieties and can be melted and shredded, making them equally versatile in cooking. Ultimately, the choice between goat and cow cheese comes down to personal taste preferences and dietary needs.
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Texture: Goat cheese has a smoother, creamier texture due to its lower milk protein content
Goat cheese has a smoother, creamier texture than cow cheese due to its lower milk protein content. Goat milk is low in casein, a milk protein that curdles, so it produces very small, soft curds that crumble easily. This results in a cheese with a softer, more spreadable texture.
The lower protein content also means that goat milk has trouble curdling and stretching in the same way as cow milk, which is why goat milk is not often used for cheeses like mozzarella that require a strong, stretchy curd. Instead, goat milk is often used for soft, spreadable cheeses like chèvre or even yogurts.
Even firmer goat cheeses, like the Catalan garrotxa, remain semi-soft and develop an aged flavor within just a few weeks. In comparison, Parmigiano cheese is aged for years. The aging process seems to mellow out the flavor of goat cheese, and fresh chèvre is the most intensely sour goat cheese available.
Goat cheese is also easier to digest than cow cheese due to its lower levels of lactose and its A2 beta casein protein, which is gentler on the stomach. This makes it a good alternative for people who are lactose intolerant or have difficulty digesting cow's milk.
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Taste: Goat cheese has a tangier, more earthy flavour
Taste is subjective, and choosing between goat cheese and cow cheese is a matter of personal preference. However, goat cheese does have a distinct flavour profile. Goat cheese has a tangier and earthier flavour than cow cheese. This tanginess comes from the higher concentration of fatty acids in goat's milk, including caprylic acid and capric acid. Goat's milk is also low in casein, a milk protein that curdles, so it produces small, soft curds that are easily crumble-able. This lower amount of milk protein gives goat cheese a smoother, creamier texture.
Fresh goat cheese, like chèvre, is soft, spreadable, and tangy. On the other hand, aged goat cheese can be chalky, crumbly, and earthy. Interestingly, ageing goat cheese seems to mellow its flavour. Fresh chèvre is the most intensely sour goat cheese available. Goat cheese is also easier to digest than cow cheese, as it has smaller fat molecules and less lactose.
Goat's milk can be used to make almost any kind of cheese, including hard cheeses like Crottin de Chavignol from France. Soft cheeses like brie and semi-soft cheeses like gouda can also be made with goat's milk, and some people prefer the flavour and texture of goat's milk versions of these cheeses. Goat cheese is also a good source of vitamins, minerals, protein, and healthy fats, making it a nutritious choice.
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Digestibility: Goat cheese is easier to digest due to the presence of only A2 beta casein protein
Goat cheese, or chèvre, is any cheese made entirely from goat's milk. It is produced in a similar way to cow's cheese, through the same coagulation and separation process. However, goat cheese differs in its nutrient content and digestibility.
Goat cheese is easier to digest due to its smaller fat molecules and lower lactose content. It is also a hypoallergenic alternative for those allergic to cow's milk cheese. Goat's milk contains less casein, a milk protein that curdles, and has lower levels of A1 casein, a type of protein that may cause milk sensitivity symptoms in some people by causing inflammation in the gut. Goat's milk products contain mostly A2 beta casein, a type of protein that has been shown to be less allergenic and less inflammatory than the A1 variety. A study in 45 people with lactose intolerance found that drinking milk containing A1 casein caused digestive distress and increased markers of inflammation. When these people switched to milk containing only A2 casein, digestive symptoms were not aggravated and intestinal inflammation improved significantly.
Goat cheese also contains beneficial bacteria called probiotics, which are protected during the digestion process, allowing greater numbers to be delivered to the gut. This contributes to overall health.
In addition to digestibility, goat cheese has a distinct flavour and smell, a creamy texture, and is available in many forms, including fresh cheese logs, aged cheddar, and even brie. It is also a good source of essential nutrients such as vitamins A, B, and D, and minerals such as calcium and phosphorus.
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Versatility: Cow cheese is more versatile and can be used in a wider range of recipes
Cow's milk has a higher concentration of milk protein, or casein, than goat's milk. This gives cow cheese a stronger and stretchier texture, making it more versatile for different recipes. For example, cow's milk is more suitable for making mozzarella because goat's milk cheese would be too soft and fall apart.
Cow's milk also contains larger fat molecules, which makes it harder to digest than goat's cheese. This gives cow's cheese a heavier mouthfeel. Cow's milk can be used to make a wider variety of cheeses, including soft and spreadable fresh cheeses such as cottage cheese, cream cheese, mascarpone, and quark. It is also used to make soft and semi-soft cheeses, like brie, and semi-hard and hard cheeses, such as cheddar, gouda, and parmesan.
Cow's milk is also used in high-fat cheeses, with a fat content of over 60% for double cream and over 72% for triple cream. These cheeses have a soft, cream-like substance within their rinds. Examples include French Fin-de-Siècle, Explorateur, Gratte-Paille, and Brillat-Savarin.
Goat's milk, on the other hand, produces very small, soft curds that crumble easily due to its low levels of casein. This makes it ideal for very soft cheeses like chèvre or even yogurts. Even firmer goat cheeses, like the Catalan garrotxa, remain semi-soft. Goat's milk can also be used to make hard cheeses, such as Crottin de Chavignol from France.
While cow's milk is more versatile in terms of the range of cheeses it can produce, goat's milk cheese can still be used in practically any recipe. It can be eaten as a spread, a topping, or a side in many dishes. For example, fresh goat cheese can be sprinkled on a salad, stuffed into roasted tomatoes with herbs, or spread on bread with strawberries for dessert.
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Frequently asked questions
Goat cheese is made from goat's milk and cow cheese is made from cow's milk. Goat cheese is known to have a tangier and creamier flavour due to the higher concentration of fatty acids. It also has a smoother texture because of the lower amount of milk protein.
Goat cheese is high in calcium, vitamins A, E, K, B6, B2, B3, and selenium. It also contains beneficial probiotics. Goat cheese is also suitable for people with lactose intolerance as it contains smaller fat molecules and less lactose than cow's milk. However, it is still recommended to consume goat cheese in moderation to avoid weight gain.
Goat cheese can be made into almost any kind of cheese. Some examples include soft cheeses like chèvre, hard cheeses like Crottin de Chavignol, and semi-soft cheeses like goat Gouda.
The taste of goat cheese varies depending on its age. Young goat cheese tends to be soft, spreadable, and tangy. Aged goat cheese can be chalky, crumbly, and earthy.
