Cheese is a delicious food product made from milk collected by some mammals. Two of those animals from which milk is collected to make cheese are a cow and a goat. There are a number of benefits to using both types of milk to make dairy products.
However, using goat milk to make goat cheese is a very popular cheese for a variety of reasons. Two of these reasons that contribute to the popularity of goat cheese are its nutritional value and the true taste of goat cheese.
Nutritional value of goat cheese
If you were to compare the nutritional value of cheese made from cow’s milk and cheese made from goat’s milk, you would notice some significant differences. Those specific areas of difference would be in the area of nutrients, calories, cholesterol, and fat.
For example, the protein found in goat cheese is twice that found in cheese made from cow’s milk. Also, goat cheese contains fewer calories than other types of cheese. In fact, goat cheese has a third fewer calories.
Also, if you compare goat cheese to cream cheese, you will find that goat cheese has half the cholesterol and fat. This is due to the fact that the fat found in dairy products comes from globules of fat in milk. Generally, the fat globules found in goat’s milk are smaller in nature than the globules found in cow’s milk. Also, this makes the cheese more digestible.
The unmistakable taste of goat cheese
When it comes to the real taste of goat cheese, many first-time tasters are surprised. This is because goat cheese has a very spicy and exciting taste.
This bitter taste is due to the fact that goat cheese contains fatty acids that can be described at a medium level. These acids are called caprylic, capric, and caproic acids. It is these acids that give goat cheese its spicy flavor. Also, the strength of taste may be due to the hormonal influence of the female goat.
Also, the flavor of goat cheese can be greatly influenced by the food the goat eats. This is due to the fact that goats have a very powerful digestive system. This allows goats to eat vegetation that other animals cannot assimilate. Therefore, goats can eat plants that have a bitter or pungent taste that passes into the milk produced.