Putting The Goat Against The Cow In A Cheesy Comparison

 
 
 
 

Putting The Goat Against The Cow In A Cheesy Comparison

Most people enjoy homemade soups with sandwiches that usually include any cheese. But cheese is cheese, right? Wrong. There are about 1829 varieties if cheese available today, and they range from soft to hard and mild to strong. The main thing that makes them different from one another is how they’re processed, but some cheeses are different because of the milk that is used to make them.

Goats Are On The Rise

Most people think of cow’s milk when they think of cheese, and that’s the type of milk used in the majority of cheeses produced today. There are, however, several other types of milk used to make cheese such as goat, camel, buffalo, sheep, yak, and even reindeer.

While cow’s milk has been the king in the U.S. for a hundred years, goat’s milk has been the queen in the rest of the world. And in the last decade, goat’s milk has become big business in our country. The percentage of dairy goats has risen 60% since 2007; more than any other type of livestock in the U.S.

The Main Differences

Goat’s milk cheese has become a delicacy that can be used in anything from salads to sandwiches, which are perfect companions to homemade soups. It’s made the same way as all other cheeses by congealing the solids in the milk, separating the solids from the liquid, and (sometimes) aging it. So what makes it different than cow’s milk cheese? Here’s a basic breakdown.

  • Flavor – Goat cheese has a very distinctive flavor that’s vastly different from cow’s milk cheese. It’s been described as being earthy, grassy, and goaty. This is usually the characteristic that draws people in–or pushes them away.
  • Look – Goats produce milk that is whiter, making the cheese stark white. Cow’s milk has a slight yellow hue, giving an off-white appearance even to cheeses labeled as “white.”
  • Texture – Goat’s milk cheese is super-soft, however, it does not melt well due to the amount of casein (protein) present. Cow’s milk cheese has more casein, which makes it harder, and it melts extremely well when making foods like mac and cheese and homemade soups.
  • Nutrients – Cow’s milk and goat’s milk cheese are nearly equal in protein, calcium, and vitamin D. But goat’s milk has much more vitamin B1, riboflavin, and vitamin A. Plus, it has fewer calories and lowers cholesterol.
  • Digestion – Goat’s milk has smaller fat globules that can be broken down faster and easier by enzymes in the digestive system. Goat’s milk cheese also contains less lactose than cow’s milk cheese, making it a better option for those who are sensitive to lactose.

Now that you know the differences, which one do you prefer?

Come on into our Soup Studio in Agoura Hills and try any of our soups including squash and our new ramen. If you’re not juicing you should be souping.

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