Bushra Griffith
While Parmigiano Reggiano is traditionally made from cow's milk, there are several alternatives to this classic Italian cheese made from goat's milk. One example is Gran Capra, an Italian goat cheese that has been aged for 18 to 24 months and is now available in the US. Another option is Pantaleo, a mild, aged goat's milk cheese similar to Asiago, which can be flaked or grated over food. Manchego, a Spanish cheese, is also similar to Parmesan in style but is made with goat's milk.
| Characteristics | Values |
|---|---|
| Goat milk Parmesan cheese | Evergreen Acres Goat Parmesan Cheese, Gran Capra, Pantaleo |
| Goat milk Cheddar | Goat Cheddar |
| Goat milk Ricotta | Goat Ricotta |
| Goat milk Mozzarella | Goat Mozzarella |
| Goat milk Brie | Goat Brie |
| Goat milk Chèvre | Chèvre D'Argental, Woolwich |
| Goat milk Asiago | Asiago |
| Goat milk Manchego | Manchego |
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What You'll Learn
Gran Capra is a goat milk alternative to Parmigiano
Gran Capra, or "big goat cheese", is a goat's milk alternative to Parmigiano Reggiano. Weighing about 50 pounds, it is a large format goat's milk cheese, which is rare, as most goat's milk cheeses are much smaller. It is a firm, dryish, golden cheese that resembles Parmigiano Reggiano in appearance, and can be used in its place, grated over pasta, vegetable gratins and other recipes. It is also a good alternative for those with cow's milk allergies or intolerances.
Gran Capra is made in Lombardy in the foothills of the Alps in Italy, and is aged for 18 to 24 months on wooden boards. It is a type of grana cheese, like Parmigiano Reggiano, and is more expensive than its cow's milk counterpart. It is also harder to produce competitively priced goat's milk cheese, as goat's milk yields less cheese than cow's milk.
Goat's milk cheese is tangy in taste and white in colour, becoming milder in flavour as it matures. It contains very little lactose and is therefore easy to digest. It is also said to have a funkier flavour than cow's milk cheese, due to the presence of the enzyme lipase, which breaks down into capric, caprilic and other fatty acids, creating goaty flavours.
While Gran Capra is a goat's milk alternative to Parmigiano Reggiano, there are other goat's milk cheeses that are similar to Parmesan, such as Pantaleo, an aged Asiago cheese, and Manchego, which is usually made with sheep's milk.
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Goat milk Parmesan may have a stronger flavour
Goat's milk Parmesan, or a Parmigiano-style cheese, is available and can be a good alternative for those who are allergic or intolerant to cow's milk. However, it may have a stronger flavour than cow's milk Parmesan.
Goat's milk naturally contains more lipase, an enzyme that breaks down milk fats into fatty acids. The type of fatty acids produced by the breakdown of cow's milk tends to result in milder-tasting cheeses, whereas the lipolysis of goat's milk can yield "funkier" flavours. The main difference in flavour between cow and goat milk cheeses is due to the fat composition, specifically the fatty acids that are produced when the milk fats break down.
The flavour of goat's milk Parmesan may be described as goaty, with a salty and flaky or grating texture. The longer the cheese is aged, the more approachable it tends to be, and some aged goat's milk cheeses can have a mild, buttery, and mellow flavour with hints of lemon. However, younger goat's milk cheeses tend to be more piquant and goaty, with an intense flavour.
One example of a goat's milk Parmesan is Gran Capra, an Italian goat cheese that has recently become available in the US. It is aged for 18 to 24 months and is described as having a compelling flavour, especially when paired with balsamic vinegar. Another example is Pantaleo, which is described as a mild, aged Asiago-style cheese made from goat's milk.
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Goat milk Parmesan is available from specialist retailers
While traditional Parmesan is made from cow's milk, there are indeed alternatives made from goat's milk. These are available from specialist retailers. One example is Gran Capra, an Italian goat cheese that has been described as an alternative to Parmesan for those with cow's milk allergies or intolerances. Gran Capra is aged for 18 to 24 months on wooden boards and has a strong flavour. It is more expensive than Parmigiano Reggiano, but it is a good option for those who prefer goat's milk cheese. Gran Capra can be purchased at retailers such as Tasting House in Los Gatos and Woodlands Market in Kentfield, both located in California.
Another option for goat milk Parmesan is Pantaleo, an aged Italian-style hard cheese made from goat's milk. While it may be challenging to find in regular stores, it is available from specialist retailers. Pantaleo has a mild flavour and is suitable for grating or flaking over food.
In addition to these options, there are other goat milk cheeses that are similar to Parmesan in style and can be used as alternatives. For example, Manchego, a Spanish sheep's milk cheese, has a texture and flavour profile comparable to Parmesan. Pecorino Romano, another sheep's milk cheese from Italy, is also similar to Parmesan and is often used for grating.
Finally, for those who are adventurous and enjoy experimenting with cheese-making, it is possible to make your own goat milk Parmesan at home. While it may not taste exactly like traditional Parmesan, it can result in a delicious, unique cheese. Some resources to explore for goat milk cheese-making include the YouTube channel Hammock Haven Farm and the subreddit r/cheesemaking.
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Goat milk is harder to make cheese with than cow's milk
While it is possible to make a Parmigiano-style cheese with goat's milk, there are several reasons why goat milk is harder to make cheese with than cow's milk. Firstly, cow's milk has a mild, neutral flavour and a more cohesive protein structure, making it a popular choice for cheesemaking. In contrast, goat's milk is low in casein, a milk protein that curdles, resulting in smaller, softer curds that crumble easily. This gives goat cheese a softer and tangier texture compared to cow's milk cheese.
Another factor is the availability of milk. In the United States, there are significantly more milk cows than milk goats, resulting in a higher volume of cow's milk available for cheese production. Goats are smaller animals and produce about 10% of the total milk output of cows. This limited supply of goat's milk contributes to its higher price, making goat cheese generally more expensive than cow cheese.
The type of milk also affects the flavour and texture of the resulting cheese. Cow's milk cheeses can highlight the flavour of the grass the animals graze on, with tasting notes including sweet cream, butterscotch, mushroom, and nuts. On the other hand, goat's milk naturally contains higher levels of an enzyme called lipase, which can result in "funkier" flavours.
Additionally, the difference in fat content between cow's milk and goat's milk influences the meltability of the cheese. Goat's milk has higher fat content, which, along with lower moisture content, can make goat cheese less meltable. This is a factor in the popularity of cow's milk cheeses for cooking, as melted cheese is often desired in recipes.
Lastly, the production process and supply chain can also contribute to the difficulty of making cheese with goat's milk. Cow dairies often receive government funding and subsidies, as well as marketing support, which is not always the case for goat dairies. This can impact the scale of production and the final price of the cheese.
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Goat milk Cheddar is more common than goat milk Parmesan
While it is possible to make a Parmigiano-style cheese using goat's milk, goat milk Parmesan is not as common as goat milk Cheddar. Goat milk Cheddar is widely available, with several companies offering their own versions of the cheese. This variety of Cheddar is described as having a soft, creamy, and pliable body with a mild goat milk flavour. As the cheese ages, it develops a rich, nutty, and complex flavour.
Goat milk Cheddar is made from whole pasteurized goat milk and has a fruity and light flavour. It is a popular alternative for those who enjoy goat milk cheese. On the other hand, goat milk Parmesan is less common, and you may need to visit a specialty cheese shop to find it. One example of a Parmesan-like cheese made from goat's milk is Pantaleo, which is similar to an aged Asiago cheese.
The difference in the availability of goat milk Cheddar and Parmesan may be due to the characteristics of goat's milk. Goat's milk naturally contains higher levels of certain fatty acids, resulting in "funkier" flavours that may be less desirable for a Parmesan-style cheese. In contrast, cow's milk is typically used to make mild cheeses, and its lipolysis yields fatty acids that produce more familiar flavours for traditional cheeses.
Additionally, Manchego cheese, which is similar to Parmesan, can be made with goat's milk. However, it is important to note that Manchego is not the same as Parmesan, and the availability of goat milk Manchego may vary.
In conclusion, while it is possible to make a Parmesan-style cheese with goat's milk, goat milk Cheddar is more commonly found and has a more mild and pleasant flavour profile. Goat milk Parmesan, while less common, can be found with some searching and offers a unique twist on the traditional Parmesan cheese.
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Frequently asked questions
Yes, there is such a thing as goat milk Parmesan cheese. One example is Gran Capra, an Italian goat cheese that can be used as an alternative to Parmigiano Reggiano for those with cow milk allergies. Another example is Evergreen Acres Goat Parmesan Cheese, which is made from raw goat milk and active cultures.
Goat milk Parmesan cheese has a reputation for being suitable for fresh or soft cheeses, but it can also age very well. The flavor of aged goat cheese is often described as nutty and cooked milk, while younger goat cheeses are more piquant and goaty.
Gran Capra, an Italian goat cheese, can be purchased at Tasting House in Los Gatos and Woodlands Market in Kentfield, California. Several high-end San Francisco restaurants, such as Quince, Del Popolo, and Perbacco, also use Gran Capra in their dishes.
