Frederic Melton
There are hundreds of goat breeds worldwide, and many factors to consider when choosing a breed for cheese-making. These include the goat's diet, the climate, and the desired butterfat content. For example, the Nubian breed is known for its high butterfat content, but the goats can be stubborn and loud. The LaMancha breed is also a good choice for cheese-making, as they produce rich milk with around 3.7% butterfat. Other factors to consider are the size of the breed, the amount of milk produced, and the temperament of the goat.
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What You'll Learn
- Nubians: High butterfat content, but can be loud and stubborn
- Alpines: Top milk producers, mellow disposition, good for cheese
- LaManchas: Good milk producers, great starter breed
- Toggenburgs: Oldest Swiss breed, skittish but consistent milk production
- Oberhaslis: Swiss breed, great producers, loved personalities
Nubians: High butterfat content, but can be loud and stubborn
Nubian goats are an African breed with a high annual milk production and milk that is high in fat (4.9%) and protein. This makes them a great option for those looking to make their own cheese. Nubians are also well-known and loved for their rich, sweet milk and their adorable floppy ears.
However, Nubians can be stubborn and loud. One user on a forum stated that they are the "jerseys of the goat world", implying that they are high-maintenance. Another user described Nubians as "bratty" and "nowhere near as friendly" as other breeds. A third user commented that they are "loud-mouthed jezebels".
If you are considering purchasing Nubians, it is recommended to look closely at the personalities of the parents of the kid. While some people have met lovely, sweet, and quiet Nubians, others have heard stories of noisy and stubborn Nubians.
Ultimately, the best breed of goat for cheese will depend on individual preferences and requirements.
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Alpines: Top milk producers, mellow disposition, good for cheese
If you're looking to get into making cheese, you'll need a steady milk supply. While goat milk from any breed will make good cheese, the Alpine goat is a great option for several reasons.
First off, they are top milk producers, known for their very good milking ability and rich dairy production. They are often used for commercial dairy production, and for good reason. They produce lots of milk, and it is sweet and of high quality. The milk has a relatively low fat content, with an average fat percentage of 3.4%, which is higher than cow's milk. This means it is a healthier choice.
Secondly, they are adaptable and hardy animals that can thrive in any climate. They have a mellow, docile disposition and are friendly and highly curious. They are also described as "alertly graceful". This makes them easier to handle than some other goat breeds, which can be more skittish or stubborn.
Finally, they are medium to large-sized goats, weighing around 61 kg (135 lbs) and are about 76 cm (30 in) tall at the shoulder. They have erect ears, short to medium-length hair, and a straight profile. They come in all colours and combinations of colours, although certain markings are discriminated against.
In summary, if you're looking for a goat breed that is good for cheese, the Alpine goat is an excellent choice. They are top milk producers with a mellow disposition, and their milk has ideal qualities for cheesemaking.
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LaManchas: Good milk producers, great starter breed
LaMancha goats are a breed of dairy goat that was first bred in California by Mrs Eula Fay Frey in 1927. They are the only breed of dairy goat developed in the United States, although their lineage can be traced back to Spain and Africa. The LaMancha breed was developed specifically for cheesemaking and is known for its high milk production and butterfat content.
LaManchas are smaller than the average dairy goat but are sturdy and have strong legs. They are easily recognisable by their very short ears, with two types of ears being acceptable for LaMancha breed registry: gopher and elf. Gopher ears are very small, with a maximum length of one inch, and the end must be turned up or down. Elf ears have a maximum length of two inches and are also turned up or down. The short-eared American LaManchas first gained recognition as a distinct breed in the early 1950s and were formally registered in 1958.
LaManchas are known for their excellent dairy temperament and are a good choice for those new to goat cheese-making. They are described as having a people-loving, mellow personality and can withstand a great deal of hardship while still producing milk. LaMancha owners report that the breed is generally quiet and docile, although there are some "loud-mouthed witchy" LaManchas.
LaMancha milk will make a decent Farmhouse Cheddar, but good cheese-making also depends on variables such as the goat's diet, the recipe, and patience and consistency in the cheese-making process.
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Toggenburgs: Oldest Swiss breed, skittish but consistent milk production
The Toggenburg goat is a Swiss dairy goat breed with a long-standing reputation. It is named after the valley in the canton of St. Gallen, Switzerland, where it was originally selected. The breed is thought to be the oldest Swiss breed, dating back to the 17th century, and was the first registered goat breed in the world. The first examples were officially recognised in 1892, and the breed became the first registered goat breed in America in 1921.
Toggenburg goats are known for their industriousness and intelligence, and their sturdy build, strong limbs, and well-formed udders and teats. They are small to medium-sized goats with a broad chest and short white legs, and their coat colour ranges from light fawn to deep chocolate. They are particularly hardy and adaptable, with strong ankles that allow them to graze on steep slopes, and a thick coat that protects them from the rain and cold temperatures. This makes them ideal for bigger dairy farms, where they are milked more often, and they are known for their consistent milk production and above-average butterfat content.
Despite their reputation as the most skittish of the dairy breeds, Toggenburg goats are easily managed and produce a continual steady stream of milk, even when other goats slow down, often milking into the colder seasons. They are also economical, requiring less feed than larger breeds. A Toggenburg typically provides 2,283 pounds of milk annually—more than Nubian goats—and their milk is said to be fairly mild and sweet.
To protect the breed, an association has been created, the Verein Ziegenfreunde, which unites all the owners of Toggenburg goats in the historic area.
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Oberhaslis: Swiss breed, great producers, loved personalities
The Oberhasli goat, a Swiss breed, is a great option for cheese-making. This dairy goat breed, known for its friendly and gentle disposition, is a favourite among those who own them, with many loving their personalities. Oberhaslis are great producers, with does (female goats) able to produce up to 2,000 lbs. of milk over 265 days, with an average yield of around 1,650 lbs. In Italy, Oberhasli milk is used fresh and to make cheese, yoghurt, and ricotta.
The breed was first imported to the United States in the early 1900s, but it wasn't until 1936 that a purebred herd was established by H.O. Pence, who imported four does (three pregnant) and one buck from Switzerland. The Oberhasli breed gets its name from the Oberhasli district of the Bernese Oberland in central Switzerland. The breed was initially called the Swiss Alpine, and until the 1970s, these goats were registered as such.
Oberhaslis are medium-sized and have an alert appearance. Their colouring is called "chamoisée", ranging from light tan to a deep reddish-brown with black points, and they have distinctive black stripes on their faces. They are a good breed for novice goat owners as they can be used for exhibition, milk, and pets.
Oberhaslis are also known for their strength and calm demeanour, and their milk is described as fine and sweet, with some saying it is the goat milk that tastes closest to cow's milk. While the does are great milk producers, the bucks (male goats) and wethers (castrated male goats) are useful as pack animals.
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Frequently asked questions
There are several goat breeds that are considered ideal for cheesemaking. These include:
- LaMancha: This breed produces very rich milk with around 3.7% butterfat.
- Nubian: This breed is known for its milk, which has a high butterfat content of 4.9% and is great for making cheese.
- Alpine: This breed is well-tempered, produces a lot of milk, and has good butterfat and protein content.
- Toggenburg: This breed is known for its consistent milk production and above-average butterfat content.
- Guernsey: This breed produces milk with high butterfat content (6-8%) and is very docile and easy to handle.
Ultimately, the choice of breed may come down to personal preference and the specific characteristics of the individual goat, such as its temperament and milk production.
Here are some factors to consider:
- Milk production: Consider the amount of milk the goat can produce and whether you want a consistent supply throughout the year.
- Butterfat and protein content: The butterfat and protein content of the milk can impact the cheese yield and quality.
- Climate: Consider the climate in your region and choose a breed that is suited to it.
- Interaction: If you have children or want to interact with the goats frequently, choose a breed that is docile and easy to handle.
- Taste: The flavour of milk can vary between breeds, so consider tasting the milk from different herds before making your decision.
Yes, certain goat breeds are better suited for specific types of cheese:
- Malagueña goats: This breed produces milk with a high butterfat content (5.49%), which is ideal for making cheddar cheese.
- Nubian goats: The rich, sweet milk of Nubian goats is sought after for cheesemaking, and they have a high annual milk production.
- Toggenburg goats: While known for their skittish behaviour, these goats are excellent producers and are well-suited for dairy operations seeking a consistent milk supply.
Here are some initial steps to help you get started:
- Research different breeds: Familiarise yourself with the various dairy goat breeds and their characteristics.
- Consider your requirements: Ask yourself questions about your specific needs, such as the climate you live in, the interaction you desire with the goats, and the purpose of the cheese (personal or commercial).
- Taste milk from different herds: As flavour can vary between breeds, tasting the milk can help you determine your preference.
- Check the herd's performance: Look into the herd's milk production records and the characteristics of the individual goats' mothers to get a better idea of their potential performance.
