GOAT MILK
Back
Cheese Making
Goat and cow milk can generally be used interchangeably to make most cheeses. However, depending on the type of cheese, one milk can be preferable over another. The choices are based on the size and amount of butterfat globules in the milk as well as the particular flavor of the finished cheese. A variety of milk content can be found within the different cow and goat breeds, making the composition of the milk from a specific breed more ideal for certain kinds of cheeses.
Milk containing the largest fat globules is well-suited for soft and semi-soft cheeses, whereas milk with smaller fat globules is preferred for sharper, aged and harder cheeses. However, a notable exception is chèvre, the popular soft goat cheese with a distinctive flavor and creamy texture.