Kamil Perry
Blue cheese and goat cheese are not the same, but they are not mutually exclusive either. Blue cheese gets its distinct blue veining from a mold called penicillium, which is added to the cheese before the cheese wheels are punctured with a needle to allow air in and let the blue ribbons develop. Blue goat cheese is made by mixing this blue mold into goat cheese curds. As the cheese ages, the flavor changes, making it sharper, earthier, and more pungent than its cow counterpart. Goat cheese is made from goat milk and has a naturally tangier, fresher taste than cow's milk. It is also higher in vitamin A and is a good source of animal protein, phosphorus, and calcium.
| Characteristics | Values |
|---|---|
| Blue Cheese Colour | The blue colour comes from a mould called Penicillium. |
| Blue Cheese Type | Can be thick and fudgy or dense and crumbly. |
| Goat Cheese Texture | Tangier and crumbly. |
| Blue Cheese Vitamins | Richer in vitamins B5, B6, and B12. |
| Goat Cheese Vitamins | Richer in vitamins B1, B2, B3, and A. |
| Blue Cheese Iron | Contains 0.31mg of iron. |
| Goat Cheese Iron | Contains 1.62mg of iron. |
| Blue Cheese Carbs | Contains 2.34g of carbs. |
| Goat Cheese Carbs | Contains 0.12g of carbs. |
| Blue Cheese Fat | Contains less fat. |
| Goat Cheese Fat | Contains 2g more saturated fat. |
| Blue Cheese Cholesterol | Contains slightly more cholesterol. |
| Blue Cheese Protein | Contains slightly less protein. |
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What You'll Learn
Blue cheese gets its blue veining from a mould called penicillium
Blue cheese and goat cheese are two different types of cheese. While blue cheese gets its distinct blue veining from a mould called Penicillium, goat cheese does not have this mould and is a different colour, ranging from white to tan. Blue cheese is made from cow's milk, while goat cheese is made from, as the name suggests, goat's milk.
Penicillium roqueforti is a filamentous fungus that plays a crucial role in the production of interior mould-ripened cheeses like Gorgonzola, Roquefort, and Stilton. The mould is added to the cheese, and then the wheels are punctured with a needle to allow air in and facilitate the development of the blue ribbons. This process of 'forced' blueing is a modern technique that has been refined to produce a good blue colour and veining.
The Penicillium mould breaks down the fat and protein in the cheese, contributing to the unique texture, flavour, and aroma associated with blue cheese. It aggressively breaks down the fat and protein, resulting in a sharp, strong, and piquant taste. The mould also produces volatile and non-volatile flavour components and changes the cheese's texture due to its metabolic action.
The specific strain of Penicillium used can vary, with some cheesemakers using Penicillium glaucum for Gorgonzola and others employing various subspecies of P. roqueforti. These moulds are safe for human consumption in cheese as they do not produce toxins harmful to the body. The combination of acidity, salinity, moisture, density, temperature, and oxygen flow in the cheese-making process creates an environment that prevents the production of toxins.
In summary, blue cheese and goat cheese are distinct types of cheese, with blue cheese obtaining its characteristic blue veins from the Penicillium mould and its subspecies. This mould contributes to the flavour, texture, and aroma of blue cheese, making it a unique and well-loved variety.
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Goat cheese is a dairy product made from goat's milk
Goat cheese has a naturally tangier and fresher taste than cow's milk. This is because the primary contributors to taste are the breakdown of protein and fat, and the fat in goat's milk differs from that of a cow. While some goat cheeses have barnyard-like aromas and gamey flavours, there are many types of goat cheese that do not have these flavours. For example, Drunken Goat is a semi-firm variety of goat cheese without these flavours.
Goat cheese is also a good option for those who are lactose intolerant. Goat's milk creates a lower-lactose cheese compared to cow's milk, and so it may be easier for those who are lactose intolerant to digest. Lower lactose levels in goat cheese also translate to lower carbohydrate levels compared to cow's milk cheese.
Goat cheese is also higher in vitamin A and is a good source of animal protein, phosphorus, and calcium. Blue goat cheese is made by mixing blue mould into the curds. As the cheese ages, the flavour changes, making it sharper, earthier, and more pungent than its cow counterpart.
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Goat cheese is higher in vitamins B1, B2, B3, and A
Blue cheese and goat cheese are not the same, but they do share some similarities. Both are nutritious dairy products with distinct flavours and textures, and they are made using the same coagulation and separation process. However, blue cheese gets its distinct blue veining from a mould called penicillium, which is not present in goat cheese. Goat cheese, also known as chèvre, is made from goat's milk and has a creamy, distinct flavour. It comes in a variety of flavours and textures, from soft and spreadable fresh cheese to salty, crumbly aged cheese.
Goat cheese is a nutritious dairy product packed with vitamins, minerals, protein, and healthy fats. It is an excellent source of vitamin A, providing 8% of the RDI in just one ounce (28 grams) serving. Vitamin A is essential for maintaining healthy skin, immune function, and vision.
In addition to vitamin A, goat cheese is also rich in B vitamins, including riboflavin (vitamin B2), which plays a crucial role in the production and functioning of new cells. A one-ounce serving provides 11% of the RDI for riboflavin. Goat cheese also contains niacin (vitamin B3), which is important for energy metabolism and maintaining healthy skin and nerves.
Compared to other cheeses, goat cheese stands out for its higher content of vitamins B1, B2, B3, and A. These vitamins contribute to various health benefits. For example, vitamin B1, also known as thiamine, supports energy metabolism and healthy nerve function. Vitamin B2, or riboflavin, as mentioned, is essential for cell growth and development. Niacin, or vitamin B3, plays a role in energy production and skin health. Lastly, vitamin A, abundant in goat cheese, promotes healthy vision, immune function, and skin maintenance.
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Blue cheese is richer in vitamins B5, B6, and B12
Blue cheese and goat cheese are not the same. While blue cheese is made from cow's milk, blue goat cheese is made by mixing blue mould into goat curds. Blue goat cheese is sharper, earthier, and more pungent than blue cheese made from cow's milk.
Blue cheese and goat cheese have different nutritional profiles. Goat cheese is richer in vitamins B1, B2, B3, and A, while blue cheese is richer in vitamins B5, B6, and B12. Blue cheese contains five times less iron than goat cheese, with 0.31mg of iron compared to 1.62mg in goat cheese.
In terms of minerals, both blue cheese and goat cheese are good sources of calcium, phosphorus, and potassium. However, blue cheese is richer in calcium, zinc, and potassium than goat cheese. Goat cheese, on the other hand, is higher in saturated fats and protein compared to blue cheese.
Blue cheese gets its distinct blue veining from a mould called penicillium. This mould is safe to consume as it does not produce toxins harmful to the human body. To create the blue veins, the mould is added to the cheese, and then the wheels are punctured with a needle to allow air in and let the blue ribbons develop.
Both blue cheese and goat cheese are classified as moderate-calorie foods, with goat cheese being slightly richer in calories. They are also considered low-carb foods, with blue cheese having a lower carb content than goat cheese.
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Goat cheese is higher in fat and calories than blue cheese
Blue cheese and goat cheese are two distinct types of cheese with different nutritional profiles. While both are classified as moderate-calorie foods, goat cheese is slightly higher in calories and fat content than blue cheese.
Goat cheese, also known as chèvre, is made from goat's milk and has a tangier, fresher taste than cow's milk cheese. It is a good source of animal protein, calcium, phosphorus, and vitamin A. Goat's milk contains smaller and lighter fats that do not separate easily, making goat cheese higher in fat content than blue cheese. It is also lower in lactose than cow's milk, which may be easier for lactose-intolerant individuals to digest.
On the other hand, blue cheese is known for its distinct blue veining, which comes from a mold called Penicillium. This mold is safe to consume and does not produce toxins harmful to humans. Blue cheese is higher in calcium, zinc, and potassium than goat cheese, but it contains less iron. It is also richer in vitamins B5, B6, and B12, while goat cheese contains more vitamins B1, B2, B3, and A.
In terms of calories, goat cheese is moderately higher in caloric content than blue cheese. This difference in calorie count contributes to the overall nutritional variance between the two cheeses.
While both cheeses have their unique characteristics, the higher fat and calorie content in goat cheese is a notable distinction when comparing it to blue cheese. This information can be valuable for those with specific dietary needs or preferences, as it allows for informed choices when incorporating these cheeses into their meals.
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Frequently asked questions
No, they are not the same, but blue goat cheese is made by mixing blue mold into goat cheese curds. Blue cheese gets its distinct blue veining from a mold called penicillium.
Blue cheese is higher in calcium, zinc, and potassium than goat cheese. Goat cheese is richer in vitamins B1, B2, B3, and A, while blue cheese is richer in vitamins B5, B6, and B12. Goat cheese is also a bit richer in calories, saturated fats, and protein than blue cheese.
Yes, you can make goat cheese at home. The process involves heating goat milk, adding a mesophilic culture, and mixing in blue mold powder to create the blue veins. The curds are then formed into logs and aged in an aging container for 2-4 weeks.
