How to cook goat cheeses

Information for goat cheeses in our free cooking ingredients collection.

Goat cheeses

Goat’s milk has a little more calcium than cow’s milk but it is deficient in vitamin B12 and folate. Goat’s milk has smaller fat globules than cow’s milk, so it does not need to be homogenized. However, it does need to be pasteurized for the same reasons cow’s milk should, to kill any germs that might be harmful to humans.

Goat’s milk is not an acceptable alternative for persons who are lactose-intolerant, because it contains lactose in the same percentage as cow’s milk. Nor is goat’s milk or goat cheese a lower-fat alternative. Some people prefer the taste and texture of goat cheese, but 1 1/2 ounces of hard goat cheese has 13 grams of fat, about the same as cheese made from whole cow’s milk, such as cheddar.

Soft goat cheeses such as Montrachet and some types of feta, a salty, white cheese originating in Greece which can be made with goat or sheep’s milk, contain more moisture and are comparable to cheeses made from part-skim cow’s milk. One and one-half ounces of feta cheese has 9 grams of fat, about the same amount as in an equal amount of mozzarella or Neufchatel cheese.

• Soft, white-rind cheeses
• Blue or blue-veined cheeses
• Hard and firm cheeses
• Processed cheeses
• Yogurt
• Ice cream and dairy desserts
• Herbs and spices
• Basil
• Bay leaf
• Chervil
• Chives
• Cilantro

• Squash seed
• Sunflower seed
• Walnut
• Soy products
• Dairy foods
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• Dried and concentrated milks
• Cream and sour cream
• Cheese
• Fresh cheeses
• Semisoft cheeses

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