Patrick Oconnell
Blue cheese and goat cheese are two distinct types of cheese with different nutritional profiles and flavours. While blue cheese is typically made from cow's milk, it can also be made from goat's milk, resulting in a product known as goat blue cheese. Goat blue cheese is a less common variety of blue cheese, and it is challenging to produce due to the dense nature of goat curd, which makes it difficult for blue veins to develop. In terms of nutrition, goat cheese is higher in calories, fats, and protein, while blue cheese contains more calcium, zinc, and potassium.
| Characteristics | Values |
|---|---|
| Texture | Blue cheese: thick, fudgy, dense, crumbly, creamy |
| Goat cheese: smooth, creamy, mild | |
| Flavor | Blue cheese: tangy, earthy, peppery |
| Goat cheese: creamy, mild, slightly sweet | |
| Nutrition | Blue cheese: higher in calcium, zinc, potassium, vitamins B5, B6, and B12 |
| Goat cheese: higher in calories, fats, carbs, phosphorus, vitamin A, B1, B2, B3, and iron |
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What You'll Learn
Goat blue cheese exists
Capricorn, crafted by California cheesemaker Shooting Star Creamery, is a celebrated example of goat blue cheese. It presents as a firm, rindless, chalk-white wheel with a tangy, lactic, and briny aroma. Its texture leans towards the dry side compared to other blue cheeses, and its flavour is more tangy than buttery, reminiscent of goat feta.
Creating goat blue cheese is a challenging endeavour due to the nature of goat curd, which tends to be dense and heavy. To facilitate the development of the characteristic blue veins, the curd must remain open and airy, allowing the penicillium mould to find air pockets and thrive. This crucial step distinguishes blue cheese from other varieties, as the mould imparts the distinct blue veining that gives the cheese its name.
Goat blue cheese, such as Capricorn, fills a gap in the market and offers a captivating sensory experience. Its flavour is described as tangy and captivating, sometimes resembling feta or Stilton more closely than traditional blue cheese. This variety of blue cheese is also noted for its creamy texture, contributing to its overall allure.
In terms of nutrition, goat blue cheese stands out for its higher protein, vitamin, and iron content compared to other blue cheeses. It contains higher amounts of vitamins B1, B2, B3, and A, while also boasting impressive amounts of calcium, an essential mineral for bone health. With its combination of unique flavour, texture, and nutritional benefits, goat blue cheese is a delightful addition to any cheese platter or culinary creation.
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Blue cheese is made from penicillium mould
Blue cheese is made from mould, specifically, the Penicillium genus. This is a type of fungus that includes yeasts and moulds. The mould is added to the cheese, and then the cheese wheels are punctured with a needle to allow air in and let the blue ribbons develop.
There are several species of Penicillium used in cheesemaking, including Penicillium roqueforti and Penicillium glaucum. These moulds require oxygen to grow, so the initial fermentation of the cheese is done by lactic acid bacteria. The bacteria are then killed by the low pH, and the Penicillium takes over, breaking down the lactic acid and maintaining a pH above 6.0 in the aged cheese.
Penicillium roqueforti is the most commonly used species in blue cheese production. It is named after the French village of Roquefort, where it was first discovered. According to legend, a young boy left his bread and ewes' milk cheese in a cave after seeing a beautiful girl in the distance. When he returned months later, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
Penicillium roqueforti is also used to make other famous blue cheeses, such as Gorgonzola, Stilton, and Cambozola. Gorgonzola, one of the oldest known blue cheeses, was first created around AD 879 but did not contain blue veins until the 11th century. Stilton, on the other hand, is a relatively new addition, becoming popular in the early 1700s.
Penicillium glaucum, another species of mould used in blue cheese production, is a subspecies of Penicillium roqueforti. It is used to make Gorgonzola, which takes its name from the village of Gorgonzola in Italy where it was first made. During ripening, Penicillium glaucum produces the characteristic blue-green veins in the cheese.
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Goat cheese is higher in calories and fat
While blue cheese and goat cheese are both classified as moderate-calorie foods, goat cheese is slightly higher in calories and fat content. Goat cheese is 2g richer in saturated fats compared to blue cheese. Both cheeses are considered low-carb foods, but blue cheese provides 2.34g of carbs, while goat cheese has only 0.12g.
Goat cheese and blue cheese contain nearly the same amount of protein, although goat cheese is slightly higher in this nutrient. They are both rich sources of phosphorus, but blue cheese is richer in calcium, zinc, and potassium. Blue cheese is also a good source of vitamin B5 and B12, while goat cheese contains higher amounts of vitamin A.
In terms of cholesterol, blue cheese is a little lower in this component. Both cheeses contain notable amounts, but blue cheese has a slightly more favourable profile.
Goat cheese is also a good source of probiotics, especially L. plantarum and L. acidophilus. These probiotics promote digestive health and boost immunity.
When it comes to flavour and texture, goat cheese is often described as smooth, creamy, and mild, with a slightly sweet taste. Blue cheese, on the other hand, is known for its distinct blue veining and can be thick, fudgy, dense, or crumbly. Its flavour can range from mildly earthy to bold and peppery.
There are also some regional variations to consider. For example, the Billy Blue cheese from Wisconsin is made from the fresh milk of pasture-grazed goats and is known for its distinctive creamy texture and flavour. In California, the Capricorn goat blue cheese stands out for its tangy, lactic, and briny aroma, although some find its texture a tad dry.
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Blue cheese is richer in calcium, zinc and potassium
Blue cheese is a good source of calcium, zinc, and potassium. Calcium is essential for maintaining bone health and reducing the risk of osteoporosis. It also plays a role in weight management, as calcium intake is associated with weight loss. A 1-ounce (28-gram) serving of blue cheese provides 10% of the recommended dietary allowance (RDA) of calcium.
Zinc is an important mineral for immune function, wound healing, and the synthesis of DNA and proteins. While the specific zinc content of blue cheese is not readily available, it is known to contain higher levels of zinc than goat cheese.
Potassium is crucial for maintaining healthy blood pressure, nerve function, and muscle contraction. Blue cheese is high in potassium, with a 1-ounce serving providing 2% of the RDA.
In addition to these minerals, blue cheese also contains vitamins B5 and B12. It is a good source of protein and provides a variety of health benefits, including potential positive effects on cardiovascular health and gut health. However, it is important to consume blue cheese in moderation due to its high salt and saturated fat content.
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Goat cheese is tangier, blue cheese is buttery
Blue cheese and goat cheese are two distinct types of cheese with unique characteristics and flavours. While blue cheese is made from cow, goat, or sheep's milk, goat cheese, as the name suggests, is specifically made from goat's milk.
Goat cheese, also known as chèvre, is known for its tangy, sharp, and slightly sweet flavour. It tends to have a creamy, smooth, and mild taste, with a texture that can range from soft and spreadable to semi-soft and crumbly. Goat cheese is higher in calories, fats, and protein than blue cheese. It also contains higher amounts of carbs and phosphorus and is a richer source of vitamin A and iron.
On the other hand, blue cheese is characterised by its distinctive blue veining, which comes from a mould called Penicillium. Blue cheeses can have a wide range of flavours and textures, from thick and fudgy to dense and crumbly, with a zippy quality that can be earthy, peppery, or sharp. Blue cheese is lower in cholesterol and carbs than goat cheese, and it is a richer source of calcium, zinc, and potassium, and vitamins B5, B6, and B12.
While there are some similarities between the two cheeses, such as their moderate calorie content and the presence of calcium, the key difference lies in their flavours and textures. Goat cheese tends to be tangier and sharper, with a creamy and smooth texture, while blue cheese can be more buttery, earthy, or peppery, with a fudgy or crumbly texture.
Additionally, it is worth noting that there is a type of goat cheese called Capricorn, which is a goat's milk blue cheese. This cheese combines the tangy, lactic, and briny flavours of goat cheese with the distinctive blue veining of blue cheese. However, due to the challenges of working with goat curd, which tends to be dense and crushes onto itself, Capricorn has less veining than traditional blue cheeses.
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Frequently asked questions
Blue cheese is a type of cheese that gets its distinct blue veining from a mould called penicillium.
Goat cheese is made from goat's milk and is typically smooth, creamy, and mild.
No, they are not the same, but there is a type of blue cheese made from goat's milk.
Blue cheese is richer in calcium, zinc, and potassium, as well as vitamins B5, B6, and B12. Goat cheese, on the other hand, is higher in calories and fats, and contains more iron, vitamin A, and probiotics.
Some examples of goat blue cheese include Capricorn from California, Cayuga Blue from Lively Run Goat Dairy, and Billy Blue from Wisconsin Cheese Mart.
