Kamil Perry
Goat cheese is produced using goat milk, the milk of domestic goats, and is a popular ingredient in the culinary world. While there are hundreds of goat breeds worldwide, five major breeds of dairy goats are used to make cheese in the United States: Alpine, LaMancha, Nubian, Saanen, and Toggenburg. The LaMancha breed is a favourite among farmers due to its docile nature and ability to produce excellent cheese, yogurt, milk, and butter. The Nubian breed, on the other hand, is known for being loud and requiring a stronger hand to manage. The Saanen breed is also favoured for its milk and cheese production. Other notable breeds include the Pygmy, Kinder, and Oberhasli.
| Characteristics | Values |
|---|---|
| Goat milk is produced by | Domestic goats |
| Goat milk is used for | Cultured dairy products, including cheese |
| Goat milk is also used for | Goat milk soap |
| Goat cheese has | A naturally tangier, fresher taste than cow milk |
| Goat milk is | Better for those with digestive woes |
| Goat milk is | Not as susceptible to lactic allergies |
| Goat milk creates | A lower-lactose cheese compared to cow cheese |
| Goat milk is | Higher in vitamin A, and a good source of animal protein, phosphorus, and calcium |
| Goat milk is seasonal | Goats produce milk for only 9 to 10 months per year and stop lactating from late December through February |
| Goat cheese types | Añejo, Brunost, Majorero, Bonne Bouche, Humboldt Fog, Nababbo, Gouda, Cheddar, Manchego |
| Best goat breeds for milk and cheese | LaMancha, Nubian, Alpine, Saanen, Toggenburg, Oberhasli, Kinder, Pygmy, Nigerian |
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What You'll Learn
Nigerian Dwarf goats have high butterfat content, ideal for cheese
Nigerian Dwarf goats are a "mini" dairy breed with sweet-tasting milk that is ideal for making cheese and goat milk soap. While they can be harder to hand-milk due to their small teats, their milk has a high butterfat content, which makes it perfect for producing richer cheese.
Goat milk's fat structure is often better for those with digestive issues. Goat milk fats are smaller, lighter, and don't separate as easily, so they are less likely to cause a reaction in those who are lactose intolerant or have a lactic allergy. The higher butterfat content in Nigerian Dwarf goat milk means that the cheese produced will be creamier and richer.
Nigerian Dwarf goats are a good option for those looking for a dual-purpose goat, as they are also suitable for meat. While they may not produce enough milk to sustain a profitable commercial operation, they are perfect for small-scale cheese-making.
In addition to Nigerian Dwarf goats, other goat breeds commonly used for cheese-making include Alpine, LaMancha, Nubian, Saanen, and Toggenburg. LaMancha and Nubian goats also have high butterfat content, resulting in richer cheese, although their milk output is lower than other breeds.
Goat cheese, or "chevre," is a popular culinary ingredient, with a wide range of types and styles available in gourmet markets and cheese shops. It is often aged, with older cheeses tending to be more approachable and less goaty than younger styles. Aged goat cheeses can be covered in ash to prevent them from drying out and to add flavour.
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Nubians are a common choice for milk and cheese
Nubians are a distinct breed with a unique set of characteristics. They are often described as having "sweet faces" and can be a source of joy for their owners. However, they have also been characterised as "bratty", "air-headed", and "drama queens". They tend to be loud and require a strong hand during handling. Despite their unique personalities, Nubians can be excellent milk and cheese goats, especially for those seeking a smaller-scale operation or personal use.
The milk produced by Nubians is noted for its sweetness and high fat content. This makes it perfect for cheese-making, resulting in a rich and flavourful product. While the milk yield may be lower than that of other breeds, the quality of Nubian milk is highly regarded. Some people specifically seek out Nubian milk and are willing to pay a premium for it. This can make Nubians a profitable choice for those selling milk or cheese on a smaller scale.
In addition to their milk qualities, Nubians have some distinct physical characteristics. They are known for their large size and can be quite vocal, as previously mentioned. They may require more experienced handling due to their strong personalities. However, with proper management, they can be productive members of a dairy herd. When considering Nubians, it is important to carefully select individuals with desirable traits, as the breed can vary in temperament.
Overall, Nubians are a popular choice for those seeking goats for milk and cheese-making, especially on a smaller scale. While they may have unique personalities that require experienced handling, their high-fat milk and its sweetness make them ideal for cheese production. With careful selection and management, Nubians can be a valuable addition to a dairy herd, contributing to the creation of delicious, rich, and sought-after cheese and milk products.
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Alpines are good milkers and can be used for meat
When it comes to finding the best goats for milk and cheese, there are several breeds to consider. While personal preference plays a role, some breeds are known for their milk production and the quality of their milk. One such breed is the Alpine goat.
Alpines are a good choice for those seeking a dual-purpose goat, as they are not only good milkers but can also be used for meat. They are one of the five major dairy goat breeds used for cheese production in the United States, along with LaMancha, Nubian, Saanen, and Toggenburg. While LaMancha and Nubian goats produce milk with higher butterfat content, making richer cheese, Alpines are known for their higher milk production, resulting in a greater yield of cheese.
The milk from Alpine goats is not only ideal for cheese-making but also has several nutritional benefits. Goat's milk, in general, has a lower lactose content than cow's milk, making it easier to digest for those with lactose intolerance. Additionally, the fat structure of goat's milk is different from cow's milk, with smaller, lighter fats that don't separate easily, reducing the likelihood of causing lactic allergies. This makes goat's milk a good alternative for those who may have issues with cow's milk.
The milk produced by Alpines is also reported to be higher in protein, as mentioned by a user on Dairy Goat Info Forums. This higher protein content can contribute to the cheesemaking process and the nutritional profile of the final product. Furthermore, Alpines are known for their friendly personalities, making them a pleasure to work with.
In conclusion, Alpines are a versatile and productive breed, offering both milk and meat. Their high milk production and protein content make them ideal for cheesemaking, and their friendly nature adds to their appeal. For those seeking a dual-purpose goat with good milk production and the potential for meat, Alpines are certainly a breed worth considering.
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Saanens are top milk producers but have low butterfat
Saanen goats are considered a top milk producer, but their milk has low butterfat content. Saanens are one of the five major breeds of dairy goats used to make cheese in the United States, along with Alpine, LaMancha, Nubian, and Toggenburg. While Saanens are known for their high milk production, they may not be the best choice for making rich cheese due to the low butterfat content in their milk.
Goat cheese, or chèvre, is made from goat's milk and is a popular culinary ingredient worldwide. It has a tangier and fresher taste than cow's milk cheese and is also lower in lactose, making it a good option for those with lactose intolerance. The longer goat cheese is aged, the more approachable it tends to be, with older cheeses often having a milder, nuttier, and earthier flavour compared to the more intense fresh chèvre.
LaManchas and Nubians are other popular breeds for dairy, including cheese and milk. LaManchas are known for their quiet and docile nature, while Nubians can be louder and more challenging to handle. LaManchas and Nubians are high butterfat producers, resulting in richer cheese, but they may not produce enough milk for a profitable operation.
When choosing a goat breed for cheese and milk production, it's essential to consider the desired balance between milk volume and butterfat content. While Saanens excel in milk production, their low butterfat content may be a consideration if a richer cheese is the goal. In contrast, LaManchas and Nubians offer higher butterfat content but may not yield as much milk. Ultimately, the choice of breed may depend on personal preferences and the specific needs of the dairy operation.
In addition to the breeds mentioned above, other goat breeds are also used for dairy, including the Swiss breeds Oberhasli and Toggenburg, as well as Pygmy and Kinder, a cross between Nubian and Pygmy. Each breed has unique characteristics, and some may be better suited for smaller-scale operations or those seeking a particular flavour profile in their cheese.
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Golden Guernseys are a rare breed with high butterfat content
Golden Guernsey goats are a rare breed that originated from goats imported from the Channel Islands to the United Kingdom. They are a strong yet fine-boned breed with a generally small build and a less wedge-shaped structure compared to other goat breeds. While Golden Guernseys have a moderate milk yield, their feed intake is lower than that of other dairy breeds. Their milk is particularly flavoursome due to its high cream content, and it is often preferred over cow's milk, even for those who are lactose intolerant.
The nanny goats can be milked every other day and will continue to produce milk for up to two years without needing to be "in-kid", making them a convenient option for smallholders. This breed is also adaptable to both free-range and housed conditions and has a docile temperament, making them a good choice for those with young children.
Golden Guernsey goats are suitable for those with limited land, as they do not require large grazing areas. Their milk yield is typically sufficient for a family's daily consumption, with some left over for making cheese or freezing for later use. The butterfat and protein levels in their milk are comparable to those of other breeds, and it can be used to make a variety of goat milk cheeses, such as chèvre, farmhouse cheddar, or even more exotic varieties like Añejo, Brunost, or Majorero.
Overall, Golden Guernseys are a rare breed that offers a good balance of milk yield, flavour, and adaptability, making them a desirable option for small-scale dairy production, especially for those with limited land and a preference for manageable, docile animals.
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Frequently asked questions
The best goats for milk and cheese production are Dwarf goats, specifically the Nigerian Dwarf breed, due to their high butterfat content. Other good options include the Alpine, LaMancha, Nubian, Saanen, and Toggenburg breeds. If you're looking for a smaller option, Pygmy goats have the highest fat content, but their small size makes them difficult to milk by hand.
Chevre is one of the most common cheeses made from goat milk and can be found in most grocery stores. It is a soft, delicious, and versatile cheese that is simple to make at home. Feta cheese is another popular option that is made from sheep milk or a mixture of sheep and goat milk.
It is recommended to have at least two goats, as a lone goat will not be happy. Two does (females) can be bred at different times to produce milk year-round. To obtain the same milk production level as one cow, you would need about 10 goats.
It is important to comply with state and federal regulations, especially if producing food for the public. Additionally, consider the flavour of the milk, as it can vary between breeds, and decide if you want a consistent milk supply throughout the year or just during certain seasons.
Goats are fun to raise and can be a great way to teach children about responsible care. They are also easy to handle and can be kept on smaller parcels of land compared to other livestock. The milk produced by goats is a source of high-quality protein and is well-tolerated by those with sensitivities.
