Kamil Perry
The type of milk used to make cheese affects its flavour, texture, and nutritional profile. Cow's milk, goat's milk, and sheep's milk are the three most common types of milk used in cheese, each with its own distinct characteristics. While the best cheese is a matter of personal preference, there are some notable differences between these three types of cheese.
| Characteristics | Values |
|---|---|
| Taste | Sheep and goat cheese is often considered an "acquired taste" due to its strong and spicy flavour. Cow's milk cheese is described as "grassy" or that you "can taste the pasture". |
| Texture | Sheep cheese is semi-soft and known for its soft and slightly oily texture. Goat cheese is lighter in the mouth and less sweet than cow's milk cheese. |
| Nutrition | Sheep milk is highly nutritious and contains more vitamin A, B, E and calcium than cow's milk. Goat cheese is easier to digest than cow's milk cheese due to lower levels of lactose, casein and fatty particles. |
| Meltability | Goat and sheep milk have more fat than cow's milk, which makes them less suitable for melting. |
| Price | Goat and sheep cheese are more expensive than cow's milk cheese due to lower milk production in goats and sheep. |
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What You'll Learn
Goat and sheep cheese are easier to digest
Goat and sheep cheeses are also more digestible because they have lower levels of lactose, casein, and fatty particles. Casein is a milk protein that is found in lower quantities in goat and sheep milk, making these cheeses easier to digest for those with dairy sensitivities.
The diet of goats and sheep may also contribute to the easier digestibility of their cheese. Goats, for example, have strong stomachs and eat plants that cows avoid, like brambles and thorny grasses. Their milk picks up these acrid flavors, which are then transferred to the cheese.
While goat and sheep cheeses are generally easier to digest, there are still some differences between the two. Goat cheese, for instance, is lighter in the mouth and has a tangier flavor due to the presence of fatty acids. However, these fatty acids can become overwhelming if they are not properly controlled during the cheese-making process.
In summary, goat and sheep cheeses offer a more digestible alternative to cow's cheese, especially for those with lactose intolerance or dairy sensitivities. These cheeses have lower levels of lactose and casein, as well as smaller fat molecules, making them a lighter and more digestible option.
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Cow's milk cheese is more versatile
Cows' milk cheese is more versatile than goat or sheep milk cheese. Cow's milk is the most common type of milk used for cheese, and it can be made into a wide variety of cheeses. This is because cows produce much more milk per animal per day than goats or sheep, making cow's milk more readily available and affordable.
Cow's milk cheese can range in taste from "grassy" or "earthy" to sweet cream, butterscotch, mushroom, and nuts, depending on the style of cheese and the diet of the cow. The flavour of the cheese can also be influenced by the breed of cow and the production process. The large fat molecules in cow's milk can make it harder for some people to digest than goat or sheep milk cheese, but it still has a mild flavour that is not off-putting to most people.
Cow's milk is also often used as a substitute for goat or sheep milk in traditional cheese recipes, such as mozzarella, which was originally made with buffalo milk. This versatility means that cow's milk cheese can be adapted to suit a wide range of tastes and preferences.
In contrast, goat and sheep milk cheeses are considered to have a stronger, more distinctive flavour that may be less accessible to some palates. Goat cheese, in particular, can have a tangy, barnyard taste due to the diet of goats, which includes plants like brambles and thorny grasses. Goat cheese is also lower in casein, a type of milk protein, which can make it drier and crumblier than cow's milk cheese.
While sheep milk cheese is less commonly produced than goat or cow milk cheese, it is highly nutritious, containing more vitamins and calcium than cow's milk. It also has a softer texture and is semi-soft. However, like goat's milk, sheep's milk has more fat than cow's milk, which affects the moisture content and meltability of the cheese.
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Goat and sheep cheese are more expensive
While there are many types of milk used to make cheese, the most common are cow's milk, goat's milk, and sheep's milk. Each has its own distinct flavour and characteristics. The flavour of the cheese depends on its style, but there are some common traits for each type of milk. For example, cow's milk cheeses are often described as "grassy", with tasting notes of sweet cream, butterscotch, mushroom, and nuts. Goat's milk cheese, on the other hand, has a strong and spicy taste, as well as a unique aroma that varies depending on how long it has been cured. Goat cheese also tends to be lighter, saltier, and tangier than cow's milk cheese. Finally, sheep's milk cheeses are richer and fattier than cow's milk cheeses.
Goat's and sheep's milk cheeses are generally more expensive than cow's milk cheeses due to the higher cost of their milk. This is because cows produce much more milk per animal per day than goats and sheep, so there is simply more cow's milk available on the market. In addition, goat's and sheep's milk have a higher fat content than cow's milk, which affects the moisture content and meltability of the cheese. Goat's milk also contains less of a protein called casein, which can make the cheese drier and crumblier.
However, it is important to note that the taste and texture of cheese made from goat's and sheep's milk can vary depending on various factors such as diet, age, breed, and production process. For example, goats have strong stomachs and will eat plants that cows avoid, like brambles and thorny grasses, which can give their cheese a more acrid flavour. The hormone levels of female goats can also be affected if they are kept near male goats, giving the milk a barnyard taste.
Despite the higher cost of goat's and sheep's milk cheeses, they offer some nutritional benefits that may appeal to consumers. For example, these cheeses are easier to digest for those with dairy sensitivities, as they contain lower levels of lactose, casein, and fatty particles. This makes them a good alternative for people who are lactose intolerant or have difficulty digesting cow's milk cheese.
In conclusion, while goat's and sheep's milk cheeses are more expensive than cow's milk cheese due to the higher cost of their milk and the lower yield per animal, they offer unique flavours, textures, and nutritional benefits that may appeal to consumers looking for alternatives to traditional cow's milk cheese.
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Goat cheese has a strong and spicy taste
Goat cheese is known for its strong and spicy flavour, which can vary depending on how long it has been cured. The unique aroma and taste of goat cheese are influenced by the presence of three smaller-chain fatty acids (caproic, capric, and caprylic fat) found in higher concentrations in goat's milk. These fatty acids contribute to the characteristic "goaty" or "barnyardy" flavours that some people associate with the cheese. However, the intensity of these flavours can differ based on factors such as the strain of mould, yeast, and bacteria on the rind, as well as the production and handling processes.
The perception of goat cheese as being pungent or tasting like a barnyard is not always accurate, and it can range from mild to tangy, or even lightly sweet. The freshness of the milk and the separation of male and female goats during breeding season can also impact the flavour, as male goats produce strong-smelling hormones that can affect the taste of the cheese.
Goat cheese is also known for its versatility, with textures ranging from crumbly to creamy and firm variants. It is often described as having an earthy or tangy character, and its lower lactose content makes it a suitable option for individuals with lactose intolerance. The lower protein content, particularly casein, in goat's milk contributes to the drier and crumblier texture of the cheese. However, high-moisture goat cheeses like cheddar or gouda can melt well, contrary to the common perception of goat's and sheep's milk cheeses not being melting cheeses.
When it comes to pairing, goat cheese is known for its fairly acidic nature, which can make it tricky to pair with wine. Instead, beer is often suggested as a better complement to goat cheese, as the carbonation and complex taste notes of beer can cut through the fat in the cheese, enhancing the overall tasting experience.
In summary, goat cheese offers a range of flavours and textures, from strong and spicy to mild and sweet, and its unique characteristics make it a versatile and nutritious option for cheese enthusiasts.
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Sheep milk is more nutritious
Sheep milk is highly nutritious, containing more vitamins and calcium than cow's milk. It is a good source of vitamin A, B, and E, as well as calcium, making it a nutritious choice for those seeking an alternative to cow's milk cheese.
Sheep's milk has a higher fat content than cow's milk, resulting in a richer and fattier cheese. This higher fat content also contributes to the soft texture and slightly oily nature of sheep's milk cheese. The fat molecules in sheep's milk are smaller than those in cow's milk, making sheep's milk cheese easier to digest. This is particularly beneficial for individuals with lactose intolerance or dairy sensitivities, as the smaller fat molecules and differing levels of casein, a milk protein, can improve digestibility.
In addition to its nutritional benefits, sheep's milk cheese offers a unique taste experience. The breed of sheep, their diet, and the production process all influence the flavour of the cheese. Sheep's milk cheeses are known for their soft, semi-soft, or oily textures and can vary from slightly oily to sour and salty. The most famous sheep's milk cheeses include Italian Pecorino or Feta, Manchego, Idiazábal, and Torta del Casar.
While sheep's milk cheese provides a range of nutritional benefits, it is important to consider personal preferences and taste when choosing a cheese type. Some people may find the stronger flavour and aroma of sheep's milk cheese less appealing than the milder, more versatile flavour of cow's milk cheese. Nonetheless, for those seeking a nutritious and digestible alternative, sheep's milk cheese is a valuable option.
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Frequently asked questions
Sheep, goat, and cow cheeses all have distinct flavours and characteristics. Sheep milk cheeses are rich and fatty, while goat cheese tends to be tart, salty, and sour, with a lighter and firmer consistency. Cow's milk cheese is considered the most neutral and mild in flavour, and its texture is dense and firm.
Goat cheese is considered more nutritionally dense and healthier than cow cheese. It is lower in lactose and higher in minerals and healthy fats. Goat cheese also contains less insulin-resistant casein, which is linked to type 1 diabetes.
Yes, sheep and goat cheeses are more expensive because the animals produce less milk per day than cows, making their milk more expensive.
