Randy Chandler
Goat and sheep's milk cheeses are more expensive than cow's milk cheese because goats and sheep produce less milk per animal per day. Goat's milk contains less of a protein called casein, which is what makes goat cheese drier and crumblier than cow's or sheep's milk cheese. Goat's milk is also known for its tangy and earthy flavor, which can sometimes be described as goaty or barnyardy. Sheep's milk cheese, on the other hand, has a rich, buttery taste and is higher in fat and protein than goat's milk cheese. While some people may find the taste of goat and sheep's milk cheese unappealing, others may enjoy the unique flavors and textures that these cheeses offer.
| Characteristics | Values |
|---|---|
| Taste | Sheep cheese: buttery, nutty, rich, sweet, savoury. Goat cheese: tangy, earthy, creamy, crumbly, mild, sweet, goaty, barnyardy. |
| Texture | Sheep cheese: firm, creamy, fudgey, dense. Goat cheese: creamy, crumbly, dense. |
| Lactose | Sheep and goat cheese contain less lactose than cow's cheese, making them a better option for people with lactose intolerance. |
| Protein | Sheep cheese has more protein than goat cheese. Goat cheese contains A2 casein, which is less likely to cause inflammation and digestive discomfort. |
| Fat | Sheep cheese has more fat than goat cheese. Goat cheese has smaller fat globules, making them easier to digest. |
| Vitamins and Minerals | Sheep cheese is high in calcium, protein, vitamins A, B2 (riboflavin), and B12. Goat cheese contains vitamins A, B2, calcium, and phosphorus. |
| Digestibility | Sheep cheese is easier to digest due to smaller fat molecules. Goat cheese is also easier to digest due to its different protein composition. |
| Price | Goat and sheep cheese are more expensive than cow cheese due to lower milk production in goats and sheep. |
| Meltability | Goat and sheep cheese are less meltable due to lower moisture content. |
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What You'll Learn
Goat and sheep cheese is easier to digest
There are several reasons why goat and sheep cheese may be easier to digest than cow's cheese. Firstly, goat and sheep milk cheeses have smaller fat globules and lower levels of lactose than cow's milk, making them a better option for people with lactose intolerance or sensitive stomachs. The lower lactose content in goat and sheep milk also means that the longer these cheeses are aged, the more lactose breaks down, making older cheeses easier to digest.
Goat and sheep milk also contain different proteins to cow's milk, and some individuals who are allergic to cow's milk may be able to tolerate goat or sheep milk and their cheeses. For example, goat milk contains A2 casein, which is less likely to cause inflammation and digestive discomfort compared to the A1 casein found in most cow's milk. Additionally, goat milk contains medium-chain fatty acids, which are easier to digest and beneficial for metabolism.
Goat and sheep cheeses also offer distinct, rich flavours not found in cow's milk cheese. Sheep cheese tends to have a rich, buttery taste, while goat cheese is known for its tangy and earthy flavours. These cheeses also have a more full-bodied flavour than cow's milk, with a more intense, creamy, and sweet aroma.
Goat and sheep cheeses are also considered more expensive than cow's milk cheeses due to the lower milk yield of goats and sheep compared to cows. However, the higher price may be worth it for those with sensitive digestive systems, as well as for the unique flavours these cheeses offer.
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Goat and sheep cheese is more expensive
While goat and sheep cheese is more expensive, it offers a unique taste and texture that sets it apart from cow's milk cheese. The higher price tag is primarily due to the cost of goat's and sheep's milk, which is more expensive than cow's milk. This is because cows produce much more milk per animal per day than goats and sheep, leading to a greater supply of cow's milk in the market.
Goat and sheep cheese also differ in their nutritional profiles, providing distinct health benefits. Sheep cheese, for example, is higher in fat and protein content than goat cheese. It boasts a rich, buttery taste and is an excellent source of calcium, zinc, riboflavin, and folic acid. Goat cheese, on the other hand, is known for its tangy and earthy flavours, with a creamy or crumbly texture depending on its age. It contains beneficial medium-chain fatty acids and is a good source of vitamin A, vitamin B2, calcium, and phosphorus.
Both types of cheese are also easier to digest for those with lactose intolerance. Sheep's milk cheese, in particular, has lower lactose levels due to the higher fat content, which naturally results in more lactose absorption. Additionally, the type of casein protein found in goat and sheep milk is more easily digested than that in cow's milk, making these cheeses a good alternative for those with dairy sensitivities.
The distinct flavours and textures of goat and sheep cheese have gained recognition, with varieties such as Roquefort (sheep) and Chevre (goat) offering unique taste experiences. However, it's important to note that the taste of goat cheese can vary based on factors such as freshness and the separation of male and female goats during milk production.
In summary, while goat and sheep cheese commands a higher price, it offers a range of benefits, including distinct flavours, higher nutrient content, and improved digestibility for those with lactose intolerance or dairy sensitivities. These factors contribute to their popularity and establish them as premium alternatives to traditional cow's milk cheese.
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Goat cheese can be creamy or crumbly
Goat's milk contains A2 casein, a type of protein that is less prevalent than the A1 casein found in most cow's milk. This makes goat cheese less likely to cause inflammation and digestive issues. Goat's milk also contains lower levels of lactose, making it a better option for those with lactose intolerance.
Goat cheese, also known as Chevre, can come in a variety of textures, ranging from creamy to crumbly. The difference in texture is due to moisture content, with the creamy varieties having more moisture than the crumbly ones. The moisture content also affects the meltability of the cheese, with more moisture resulting in better melting.
To achieve a creamy goat cheese, one can follow a simple recipe using goat's milk and lemon juice. The milk is heated to a temperature of 180-185°F, and then lemon juice is added. The mixture is then strained through cheesecloth to achieve the desired texture. Leaving the cheese at room temperature, similar to softening butter, can also result in a softer, creamier cheese.
On the other hand, crumbly goat cheese is often achieved through a longer drying process, resulting in reduced moisture content. This type of cheese is commonly used in salads, adding a unique texture and flavour. The crumbly part of the cheese is also said to have a different taste than the runnier part.
Goat cheese, whether creamy or crumbly, offers a tangy and earthy flavour that is distinct from cow's milk cheese. Its texture and taste make it a versatile ingredient, suitable for a variety of dishes.
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Sheep cheese has a strong, buttery flavour
Sheep's cheese has a strong, buttery flavour, with a rich, creamy texture. It is often described as having a nutty, caramelly taste, with a hint of sweetness. The specific flavour of sheep's cheese depends on the type of cheese, with hard varieties like Manchego and soft cheeses like St James offering distinct tastes and textures. The unique flavour of sheep's cheese is influenced by its higher fat and protein content compared to other types of milk cheese.
Sheep's milk, which is used to make this type of cheese, contains more fat and protein than cow's or goat's milk. This higher fat content contributes to the rich, buttery flavour and creamy texture that is characteristic of sheep's cheese. The fat molecules in sheep's milk are smaller, which makes sheep's cheese easier to digest than other types of cheese. In addition, sheep's milk naturally absorbs more lactose, resulting in lower overall lactose levels, which makes it a good option for those with lactose intolerance.
The production process of sheep's cheese also affects its flavour and texture. For example, the ageing process can influence the taste and creaminess of the cheese. Sheep's cheese that is aged for a minimum of six months, like the award-winning Irish variety, strikes a perfect balance between firm and creamy, full yet not overpowering, sweet yet savoury. The specific production techniques and ageing methods used by cheesemakers can create unique flavour profiles and textures in sheep's cheese.
The distinct flavour of sheep's cheese sets it apart from other types of cheese, such as goat's or cow's cheese. Goat's cheese, for instance, is known for its tangy and earthy flavours, which can range from mild to gamey depending on how it is produced. The texture of goat's cheese can also vary, from creamy to crumbly, depending on its age. On the other hand, cow's milk cheeses are often described as "grassy," highlighting the flavour of the grass that the cows graze on.
Sheep's cheese, with its strong, buttery flavour, offers a unique taste experience that is sought after by cheese enthusiasts. Its rich, creamy texture and nutty, caramelly notes make it a versatile ingredient in a variety of dishes. Whether enjoyed on its own or as part of a recipe, sheep's cheese adds a touch of decadence and complexity to any culinary creation. For those who appreciate the finer flavours of cheese, sheep's cheese is definitely worth exploring.
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Goat cheese can be mild and sweet
While goat cheese is known for its tangy and earthy flavour, it can also be mild and sweet. The taste of goat cheese depends on how it is produced and its freshness. The older the goat milk is when it is processed, the more goat-like the cheese will taste. Additionally, during the breeding season, male goats produce strong-smelling hormones that can make the female goats' milk and resulting cheese taste goat-like as well.
Goat cheese is generally easier to digest than cow's cheese due to its lower levels of lactose and different casein profile. Goat milk contains A2 casein, which is less likely to cause inflammation and digestive discomfort compared to the A1 casein found in most cow's milk. It also has smaller fat globules, making it easier for the body to break down.
Goat cheese can range in texture from creamy to crumbly, depending on its age. It is a good source of healthy macronutrients and micronutrients, including fats, protein, vitamins, and minerals. The fatty acid composition of goat milk is responsible for the distinct smell of goat cheese.
While goat cheese is more expensive than cow's cheese due to lower milk production in goats, it offers a unique taste experience and is a good option for those with lactose intolerance or cow's milk allergies. The most common type of goat cheese in the United States is fresh chèvre, which does not melt due to being curdled with acid rather than rennet. However, other types of goat cheese, such as gouda and cheddar, can melt well due to their higher moisture content.
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Frequently asked questions
Whether or not goat and sheep cheese is gross is a matter of personal taste. Some people find that goat and sheep cheese has a distinctive, \"goaty\" flavor that they dislike. Others enjoy the unique taste experiences offered by these cheeses.
The flavor of goat and sheep cheese can vary depending on the style and age of the cheese. Younger goat cheeses tend to have a citrusy flavor, while more aged goat cheeses can have complex, musky notes. Sheep's milk cheeses are often sweet and creamy, with tasting notes such as candy corn, sweet cream, and a waxy lanolin flavor reminiscent of wool.
Yes, goat and sheep cheese are known for their higher nutritional content, particularly in terms of essential nutrients like calcium, protein, and vitamins A, B2, and B12. They also contain lower levels of lactose, making them a better option for people with lactose intolerance. Additionally, goat and sheep milk have a different casein profile, which can reduce the likelihood of inflammation and digestive discomfort compared to cow's milk.
Yes, young, fresh chevres made from goat's milk are known for being mild and creamy, similar to cream cheese. Aged goat cheeses can also be lighter in flavor, so they may be worth trying if you find the flavor of younger goat cheeses too strong. As for sheep's milk cheese, Manchego is a popular option that is known for being milder and less "sheepy" in flavor.
You can typically find goat and sheep cheese at specialty cheese shops or gourmet grocery stores. Some brands to look for include LaClare, Laura Chenel, and Mitica Wooly Wooly.
