Patrick Oconnell
Goat and sheep cheeses are increasingly popular alternatives to cow's milk cheese. While they have some similarities, they are not the same. Nutritional differences exist between the two, and they also differ in taste, texture, and appearance.
| Characteristics | Values |
|---|---|
| Nutritional Differences | Sheep cheese has higher fat and protein content than goat cheese. Sheep cheese also has higher calcium, zinc, riboflavin, and folic acid content. Goat cheese is a good source of vitamin A, vitamin B2, calcium, and phosphorus. |
| Taste | Sheep cheese has a rich, nutty flavor due to its higher fat content. Goat cheese is often described as tart, salty, or sour, with a distinct smell resulting from its fatty acid composition. |
| Texture | Goat cheese can have a creamy or crumbly texture, depending on its age. Sheep cheese is usually semi-soft, with a soft and slightly oily texture. |
| Digestibility | Goat and sheep cheeses are easier to digest for those with dairy sensitivities, possibly due to differing levels and types of casein, a milk protein. |
| Production | Goats produce much less milk than cows, but the percentages of fat, protein, and lactose are similar. Sheep milk is highly nutritious and contains more vitamins and calcium than cow's milk. |
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What You'll Learn
Nutritional differences
While both sheep and goat cheeses are alternatives to cow's milk cheese, there are some nutritional differences between the two.
Goat cheese tends to have a creamy or crumbly texture, depending on its age. It contains healthy macronutrients, such as fats and proteins, as well as micronutrients like vitamins and minerals. Specifically, goat cheese is a good source of vitamin A, vitamin B2, calcium, and phosphorus. The fat globules in goat's milk are smaller and more naturally homogenized, which is why goat cheese has a distinct smell and is also harder to make butter from. Goat cheese is also often lactic-acid-based and slightly tart, with a wrinkly rind caused by a yeast that is prevalent in raw goat's milk.
On the other hand, sheep's milk cheese has a higher fat content than goat's milk, giving it a rich, nutty flavor. Sheep's milk cheese also has higher protein content than goat's milk cheese. It contains more vitamin A, B, E, and calcium than cow's milk. Sheep's milk cheese is usually semi-soft and is known for its soft, slightly oily texture.
When it comes to digestibility, both goat and sheep cheeses are easier to digest for those with dairy sensitivities compared to cow's milk cheese. This is due to the differing levels and types of casein, a milk protein, found in goat and sheep milk compared to cow's milk.
In summary, while both goat and sheep cheeses offer nutritional benefits, sheep's milk cheese has higher fat and protein content than goat's milk cheese. However, the choice between the two ultimately comes down to personal preference, as both provide a good source of essential nutrients.
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Taste and texture
Goat and sheep cheeses are alternatives to cow's milk cheese, often preferred by those with dairy sensitivities. While the two types of cheese have some similarities, they have distinct differences in taste and texture.
Goat cheese tends to have a creamy or crumbly texture, depending on its age. Its flavour is often described as tangy, tart, salty, and sometimes sour. The specific feed of goats, such as thyme, lavender, and rosemary, can also contribute to the aromatic compounds in their milk, resulting in unique flavours in the cheese. The fat globules in goat's milk are smaller and more naturally homogenised, and there is a higher amount of lipase enzyme, which breaks down fat and contributes to the piquant, peppery flavours and aromas found in goat cheese. The curds formed during the cheese-making process are more delicate and fragile, resulting in smaller, fresher cheeses that often develop a wrinkly rind.
On the other hand, sheep's milk cheese is known for its rich, nutty flavour, attributed to its higher fat content. Sheep's milk cheese is semi-soft, with a soft texture and a slightly oily feel. It is considered more nutritious than goat's milk cheese, containing higher levels of protein, fat, calcium, zinc, riboflavin, and folic acid.
The differences in taste and texture between goat and sheep cheese can be attributed to the varying levels and compositions of fat, protein, and lactose in the milk of the two animals. Goat's milk tends to have smaller fat globules and lower protein levels, resulting in a more delicate curd and a distinct flavour profile. Sheep's milk, on the other hand, has a higher fat content, contributing to the richer, nuttier flavour and softer texture of its cheese.
While both goat and sheep cheeses offer unique sensory experiences, the choice between the two ultimately comes down to personal preference. Some may favour the tanginess and firmer consistency of goat cheese, while others may prefer the richer, nuttier flavours and softer texture of sheep's milk cheese.
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Milk production
Sheep's milk is higher in fat and protein than goat or cow milk. It also has a higher level of solids, making it very suitable for cheese-making. In fact, it produces much more cheese than the same amount of cow's milk. The high protein content allows for the creation of more cheese from sheep's milk than from the equivalent amount of goat's milk.
The average lactation period for a dairy breed of sheep can be up to 240 days or around 8 months. Dairy sheep can produce higher yields of milk per ewe per year, with some producing 400-1,100 lbs (180-500 kg) of milk per year. The full-sized breeds can produce 6-8 pounds or 3 to 4 quarts of milk per day during their lactation. Crossbred ewes produce 300-650 lbs (140-290 kg) of milk per year.
To increase milk yields, farmers can use controlled internal drug release (CIDR) to breed ewes out of season. CIDR drugs contain progesterone, which is slowly released into the bloodstream, bringing the animal into estrus. This allows farmers to breed ewes at different times throughout the year, providing a year-round supply of milk.
Goat milk tends to have higher butterfat content than cow milk, depending on the breed. The milk of goats is naturally homogenized, so the cream does not separate as easily as in cow milk. Similarly, sheep milk is also naturally homogenized.
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Lactose intolerance
While sheep and goat cheese are not the same, both are alternatives to cow's milk cheese. They are also easier to digest for those with dairy sensitivities, which may be due to differing levels and types of casein, a milk protein, found in their milk compared to cow's milk.
Goat cheese is a popular option for lactose-intolerant individuals as it contains less lactose than cow's cheese. The natural breakdown of lactose during fermentation and the longer ripening time of aged goat cheese contribute to its lower lactose content. However, it is important to note that goat cheese is not completely lactose-free.
Sheep's milk cheese, on the other hand, is higher in fat and protein content than goat or cow's milk cheese. It often has a rich, nutty flavour due to its higher fat content. While there is limited information specifically about sheep's milk cheese and lactose intolerance, it is worth noting that sheep's milk cheese is generally well-tolerated and easily digestible for those with dairy sensitivities.
Overall, while lactose intolerance can be a challenge, it doesn't mean completely avoiding cheese. Harder, aged cheeses like cheddar, Swiss, and Parmesan are suitable options for lactose-intolerant individuals. Additionally, yogurt with live active cultures or probiotics can be a smart choice as bacteria feed on sugar, reducing lactose content.
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Historical preference
The preference for either goat or sheep cheese has evolved over time, with both types of cheese offering unique characteristics in terms of taste, texture, and nutritional content.
Goat cheese, also known as chèvre, has a long history dating back to ancient civilizations. In Ancient Rome, Pliny the Elder, a renowned naturalist, noted in his work "Naturalis Historia" that goat cheese was easier to digest than cow's cheese. This belief in the digestibility of goat cheese has persisted through the ages, with many people today still considering it a more digestible option for those with dairy sensitivities. The tanginess, saltiness, and slight sourness of goat cheese, along with its firmer texture, set it apart from other cheeses. These characteristics are influenced by the composition of the milk, including the presence of aromatic compounds from the goats' feed and the smaller fat globules that make the milk more naturally homogenized.
On the other hand, sheep cheese has its own distinct place in history. With a higher fat and protein content than goat or cow milk, sheep milk produces cheese with a rich, nutty flavor and a softer, semi-soft texture. Sheep cheese is known for its nutritional density, boasting higher levels of vitamin A, B, E, and calcium than cow's milk cheese. The higher fat content in sheep milk also contributes to the fuller flavor and softer mouthfeel of sheep cheese.
Throughout history, the preference for either goat or sheep cheese has likely fluctuated based on regional availability, cultural traditions, and individual tastes. For example, in Spain, where sheep and goat cheese are both produced, there are well-known varieties of sheep cheese such as Manchego, Idiazábal, and Torta del Casar, as well as goat cheese specialties like the Artisan Goat Cheese from Garrotxa.
In terms of nutritional value, both goat and sheep cheese offer benefits beyond their distinct flavors and textures. Sheep cheese takes the lead in terms of protein, fat, calcium, zinc, riboflavin, and folic acid content when compared side by side. However, the choice between the two ultimately comes down to personal preference, as both provide a range of essential nutrients and can be excellent alternatives for those seeking options beyond cow's milk cheese.
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Frequently asked questions
No, they are not the same. Each mammal's milk has a unique composition, and while the constituents are broadly the same, the exact make-up varies depending on the species.
Sheep's milk cheese has higher fat and protein content than goat's cheese. Sheep's milk cheese also has higher amounts of calcium, zinc, riboflavin, and folic acid. Goat cheese, on the other hand, is a good source of vitamin A, vitamin B2, calcium, and phosphorus.
Goat cheese can have a creamy or crumbly texture depending on its age. Sheep's milk cheese tends to have a soft, semi-soft, and oily texture.
Yes, goat cheese tends to be tartier, saltier, and lighter in flavour. Sheep's milk cheese often has a rich, nutty flavour due to its higher fat content.
Yes, goat and sheep cheese are popular alternatives to cow's milk cheese. They are generally better tolerated and easier to digest for those with dairy sensitivities.
