home heating equipment

Goat cheese. Goat cheese: benefits, harm, calorie content. Types of goat cheeses What is goat cheese called?

Description

Goat cheese is a fermented milk product made from natural goat milk. There are hard, soft and curd varieties, as well as varieties with mold (see photo). Goat cheese is most often found in a soft, creamy form. White color indicates the absence of carotene. If you come across goat cheese with a different shade, then you should refuse to purchase it due to the presence of dyes and other components. The taste of this product depends on many factors: fat content percentage, animal nutrition, goat breed, etc. A properly prepared product is very tasty with a spicy “note”.

This product was first discovered in Asia, and only over time the product spread to European countries.

Compound

The main benefit of goat cheese primarily lies in the content of lactic acid bacteria. Numerous scientific studies have established that they are completely identical to those found in live yoghurts. These beneficial organisms “live” in almost all types of goat cheese. In 1 g of product their content can be approximately 107-109 units, and the lactic acid content varies from 66% to 99%.

The benefits of these microorganisms have been identified a long time ago: when bacteria enter lactose, they promote fermentation and oxidation processes, thereby preventing the emergence and development of pathogenic rods. It follows that goat cheese is similar in composition to antibiotics and has an effective antibacterial effect.

It is worth noting that in comparison with products made from cow's milk, goat cheese has increased nutritional properties. The product is hypoallergenic and well absorbed by the human body. The vitamin A content in goat cheese is 2 times higher than in other products. Including this tasty product in your diet helps improve the condition of the skeletal system and normalize blood pressure.

Types of goat cheese

The range of goat cheeses, however, like those made from cow's milk, is very diverse. There are pressed, curd, soft, crusty, mold and other types of lactic acid delicacies. If we talk about the traditional French delicacy, then attention should be paid, first of all, to 4 varieties that have proven themselves to be the best and, moreover, made from pure goat’s milk.

Firstly, there is Chabichoux du Poiteau, which is one of the most popular goat cheeses produced in France. The name of this variety was given by two terms: the Arabic word “shabi”, meaning “goat”, and the name of the historical homeland of the delicacy - the Poitou region. Shabishu looks like a small head with a bluish-white, and later gray crust due to mold. The consistency of the product is pasty, the smell is mixed (a duet of the specific aroma of goat milk with a pleasant nutty one), the taste is pungent. The delicacy matures for several weeks in a humid room.

Secondly, this is Crottin de Chavignolles. It is also made in the form of small heads, the aroma of which, however, unlike the previous one, is pure goat. Depending on the degree of ripeness, this cheese may have a fruity or nutty taste. Aged for 120 days, the delicacy takes on the appearance of shrunken heads of gray color, which outwardly justifies the name “crotten” given to it (this is how the phrase “horse manure” sounds in French).

Thirdly, this is Chevre - snow-white, soft when young and hard when quite mature. The same applies to taste: older cheeses are astringent, while early ones are quite tender. But both in the smell and taste of Chevre one can discern the presence of exclusively goat’s milk.

The French-style cheese quartet is completed by the Saint Maur variety. It has an original appearance: the top layer is white, and the “insides” are black, which the delicacy acquires due to periodic rolling in wood ash while the ripening period lasts, which is 5-6 weeks, no less. During the specified time, the cheese rind becomes moldy, the bulk becomes gray-blue. Spring Saint-Maure is considered the most delicious. But made in any season (spring, summer or autumn), this type of delicacy will delight gourmets with its salty, lemon-tinged taste and the specific smell of goat’s milk.

Selection and storage

To buy quality goat cheese, it is important to know some rules:

This product is mainly produced in late spring, summer and early autumn. Therefore, look at the production date to buy the freshest possible product.
The inscription on the package of goat cheese “pur chevres” indicates 100% quality of the product.

To preserve all the beneficial substances in goat cheese, choose vacuum packaging, which should be placed in the refrigerator on a shelf near the freezer. The soft version has a shelf life of 2 weeks, and the hard version will retain its freshness for 3 months. If there is no vacuum packaging, be sure to wrap the cheese in film to protect it from foreign odors. To further extend the shelf life, you can place the goat cheese in the freezer.

Beneficial features

The benefits of goat cheese are due to its rich composition of vitamins and minerals. This product contains a large amount of calcium. This mineral strengthens bone tissue, and is also an excellent prevention of colon and breast cancer. In addition, the risk of migraines is reduced, blood pressure and nervous system activity are normalized.

Goat cheese contains many probiotics, which have a beneficial effect on the gastrointestinal tract. They also strengthen the immune system and promote food digestion and actively fight cancer cells.

Since goat cheese is low in cholesterol and sodium, this product can be safely consumed by people with diabetes and heart disease. This product is quite easily and quickly absorbed in the body. In addition, it contains saturated fats that are beneficial for the body. Also, the substances found in goat cheese help increase the metabolic rate, which helps burn fat. Considering this, you can eat this product without fear for your figure. In addition, it is also low in calories. It is also worth noting that the effectiveness of using this incredibly tasty product during diets is confirmed by many positive reviews about it.

When consumed regularly, goat cheese helps in treating problems of the genitourinary system. This product saturates the body with good bacteria, which help strengthen the immune system. In addition, this cheese helps reduce pain during menstruation.

It is also worth considering that this product is hypoallergenic; this is ensured by lactoglobulins in its composition. Therefore, people who suffer from cow cheese intolerance can include this product in their diet.

Nutritional value of goat cheese

One inch cube contains about 90 calories, which is only 4.5% of the average intake, 11% fat, 12% protein and only 1% carbohydrates, as well as 2% iron, 11% calcium and no more than 4% sodium (this amount has virtually no effect on blood pressure). This cheese is distinguished by a low content of saturated fats compared, for example, with classic cheddar cheese (2 times). It has no cholesterol.

Other nutrients: Thiamine, niacin, riboflavin, phosphorus, vitamins D and K. Natural goat milk and goat cheese do not contain beta-carotene. This explains the ideal white color of these products, in contrast to the creamy tint characteristic of cow's milk.

Uses of goat cheese

It is useful to eat the product regularly so that it has a beneficial effect on the entire body. It is also recommended for many diseases, which is explained by the mass of useful substances it contains.

This product is also used for cosmetic purposes. Goat milk, whey and cheese are real treasure troves of health. To strengthen the immune system, you need to eat this product regularly.

Goat cheese is used to prepare a lot of delicious salads, wonderful casseroles, as well as other national dishes.

Harm of goat cheese

Despite the benefits of this product, it can also cause harm. Goat cheese is highly acidic, so in case of diseases such as ulcers, gout and gastritis, it must be eaten with extreme caution.

If the cheese was stored incorrectly, it can also cause harm. It must be stored in the refrigerator, and you can get it only an hour before the moment when you are going to serve it. The delicacy should be protected with film or wax paper to prevent other odors from being absorbed into the cheese and mold to appear. To increase shelf life, the cheese can be placed in the freezer, and the taste will not change at all (it is important that the product is also protected with film).

This product is not known to be harmful to people who are lactose intolerant. This is due to the fact that there is very little of it in goat cheese, so any allergic reaction is impossible.

Use in cooking

Goat cheese can be used similarly to other variations of this product. For example, it can be put in pizza, salads and snacks. In addition, I use goat cheese to make pasta, and also use it to prepare various sauces. This product goes well with beer and wine. Goat cheese is also used in various dessert recipes.

How to cook at home?

There are many different recipes for making goat cheese. So, you can add herbs, garlic, etc. to it. The easiest and simplest recipe sounds something like this:

take sour goat milk and heat it over low heat. Then mix it with fresh milk. When a thick mass forms, it should be placed in a colander and left for a while to allow all the whey to drain. In a separate bowl you need to melt the butter, add salt, soda, and yolks to it. Mix the resulting mass with the prepared cottage cheese. After this, you need to put everything on low heat for 15 minutes and simmer. As a result, you will get goat cheese with a soft consistency that has a delicate creamy taste.

Homemade goat cheese - recipes

Regular cheese

First, learn how to make the simplest cheese. You will need:

goat milk - 2 liters;
salt - 30-50 g (to taste);
vinegar - 4 tbsp.

Cooking technology:

Place the pan with milk on the stove and bring to a boil.
Stirring constantly, add vinegar - the milk will begin to curdle.
When a thick curd forms in the pan, remove it from the stove.
Place the curd in a colander lined with gauze.
When all the whey has drained, transfer the cheese to a bowl and add salt.
Mash the cheese with salt and form it into a thick cake.
Place the workpiece in a cast iron frying pan and put it on fire.
When the cheesecake is melted, set the pan in a cool place.
After hardening, goat cheese is ready to eat.

Tender goat cheese

For this cheese, in addition to milk, you will also need cottage cheese and sour cream (you can buy store-bought). All that is needed:

milk - 2 liters;
sour cream and cottage cheese - 2 tbsp each. spoons;
salt - 1 teaspoon;
vinegar - 1 tablespoon (if the milk does not curdle well).

This goat cheese is prepared like this:

Heat the milk to 40-50°C.
Add cottage cheese mashed with some milk.
Add salt and bring to a boil.
Add sour cream to slightly boiling milk.
Stirring constantly, watch when the milk begins to turn into a curd. If after 10-15 minutes this does not happen, add vinegar.
Place the curd onto a sieve lined with gauze.
Cover the cheese with a cloth napkin and place any suitable weight (no more than 200-300 g).
After an hour, you can taste the most delicate goat cheese.

Contraindications

Goat cheese has a high level of acidity. It should be eaten with caution if you have gastritis, ulcers or gout.

Goat cheese is safe for people with lactose intolerance. However, pregnant women and nursing mothers with dairy allergies should consult an allergist before including the product in their diet.

An expert helping us with this is Maxim Radyukov, who represents the Derevnya farm and cheese factory in Moscow.

As you know, cheese is an addictive product: almost every one of us can admit to cheese addiction. This is because cheese contains special substances that stimulate the production of serotonin, the so-called pleasure hormone. This product acts like chocolate, but is healthier in itself. The main thing is to know when to stop: cheese can be very fatty, and its abuse can lead to extra pounds, which is completely undesirable before the summer season. But there is good news: goat cheese in this sense is one of the most harmless. Its calorie content is lower than that of cow and sheep.

The season of fresh goat cheese is in full swing, so it’s time to understand the features of this product with the help of Maxim Radyukov, who represents the Derevnya farm and cheese factory in Moscow.

Among all types of cheese, goat cheese, perhaps, follows the principle of seasonality more than others. In the fall, goats traditionally produce milk that is not of the best quality for cheese: at this time they are in mating season, and they, understandably, have nothing to do with it. But by March-April, offspring appear, for which the mother goat saves the best milk: it is from this that the most delicious cheese is made. Therefore, in May, a lot of fresh goat cheese is sold in Europe: soft chevre or more aged, with a delicate moldy crust.

Goat cheese, like any other, is divided into types, focusing on different characteristics. Firstly, for age: very young goat cheese, for example chèvre, is a creamy mass, light and airy. It is more reminiscent of curd cream and is aged from a couple of days to a week. Other cheeses wait longer before reaching the counter: from one or two to seven to ten months and even a year, depending on the method of preparation. Soft cheeses with a rind can be aged for about a month or a little more: this is what you will now find in any market in Paris or Provence. A natural mold crust forms on the surface by itself as it ripens. These cheeses include everyone's favorites: Valençay, Saint-Maure, Chabichou du Poitou or Crottin de Chavignol. You've probably tried one of these or something similar, even if you don't remember the name. They have different shapes: logs, cylinders, briquettes, pyramids and even hearts. The cheeses taste invariably creamy, tender and dense, with a recognizable aroma of goat's milk.

The second way to get a crust is to add penicillin mushrooms to the cheese. It will be white, like goat's camembert or brie, florette or chèvre d'Argental. Cheeses can also be boiled: this alternative preparation method gives a different consistency and a different taste, which will be more appealing to lovers of Gouda, Manchego and other semi-hard and hard cheeses. As a rule, they are aged for three months or more. At the same time, goat cheeses are good precisely because they do not need as much time to ripen as, for example, cow cheeses: even a fully ripened cheese like parmesan from goat milk turns out a little faster. But it is not found so often, and you may have to go to the Piedmontese outback to find it. However, the gradation of tastes does not end there. Goat cheeses, like any other cheeses, are divided according to the type of mold (gray, blue, white) and according to what they are aged in: in herbs and leaves, in spices, in ash or in wine.

Characteristics

The taste of goat cheese cannot be confused with anything else, and this is the main indicator of its quality: subtle, sharp, animalistic. Good goat cheese smells not only of meadows, nuts or flowers, but also as if it were the goat itself. The color is snow-white, sometimes even blue. Heavily aged cheese may change color towards a more yellow color or, as in the case of Norwegian cheese, even radical brown, which appears due to the caramelization of milk sugars. However, in most cases, goat cheese remains perfectly white, and this is its calling card. It is not inclined to melt beautifully, so it cannot replace mozzarella, and its value lies in something completely different. Many people choose goat cheese as a substitute for cow cheese: it does not cause allergies and is extremely beneficial for the immune system, and also has a high protein content, a reasonable amount of fat and an excellent balance of calcium. Both goat cheese and goat milk are better digested and absorbed by the body, so they are even suitable for feeding infants.

They say that Zeus was fed with goat's milk, therefore, according to legend, Greece is considered the birthplace of goat cheese: the goat was a sacred animal there. The Romans adopted the tradition of drinking goat's milk from the Greeks, and later goats spread throughout the Mediterranean countries. The French, however, claim that stray goats came to their country before the Romans.

Where to bring it from

Typically, excellent goat cheeses are produced in France: for example, in the Loire River Valley or in the Poitou-Charentes region in Aquitaine, although you can find decent cheese in any shop. Here it is best to stock up on young and slightly aged specimens with a thin crust or blue cheeses. Spain also has plenty of wonderful examples, which are rich in Catalonia, Murcia or Asturias. Among them is garrotxa, a one-month-old Catalan cheese with a streak of blue-gray mold inside. It's definitely worth a try, as is cabrales with blue mold or the semi-hard drunken goat cheese (murcia al vino) in logs covered with rosemary or covered with mold. Of course, the list is far from complete, and excellent goat milk cheeses are produced in many countries: goat emmental or petit chevrier in Switzerland, feta in its historical homeland, Greece, brunost or gjetost in Norway, caprino, acidino or baronerosso in Italy and so on.

How to select and store

First of all, pay attention to the packaging: young soft cheese can be stored in plastic, but other cheeses should be wrapped in special paper or foil, or, in extreme cases, in vacuum packaging. If you need to preserve cheese at home, forget about plastic film: it cannot be used with a live product! When cheese is in plastic, it loses moisture faster and spoils, but wax paper partially solves this problem. It is, of course, better not to store very young cheese at all, but to eat it as quickly as possible. Cheeses with mold can also sit: the main thing is to exclude air from entering and pack as tightly as possible so that the cheese does not dry out prematurely. Then its taste not only will not deteriorate, but, perhaps, will become a little better. And remember: only curd “green” cheeses can be eaten straight from the refrigerator. All the rest need to be given time to warm up to room temperature: then their taste and aroma will be fully revealed.

Perfect couple

Honey goes well with goat cheese, and the older the cheese, the more aromatic the honey goes with it. Young and soft or not very ripe, with a thin moldy crust, go well with flower honey, and a more “adult” specimen can be combined with buckwheat. The impeccable taste of the cheese goes well with many dressings and sauces: beetroot and berry, but onion marmalades may seem overly tart compared to such a delicate product. Classic additions to cheese are sweet vegetables (beets or pumpkin), fresh berries and fruits (raspberries, strawberries or blueberries, pears, peaches, apricots or grapes).

Where can I buy

Contrary to stereotypes, Moscow already has enough shops where you can buy good cheese. Decent Spanish samples are on the shelves of the Spanish Shop, where they sell not only jamon. Cheeses are brought to the Cheese Sommelier store both from abroad and from all over Russia: we advise you to pay attention to the goat cheese Buddoni, aged for seven months, which is produced in the Stavropol region. Excellent Valence, Saint-Maur and other types of goat cheese can be found at the manufacturer “Derevnya Farm-Cheese Factory”.

Details:
http://vino-i-hamon.ru/
https://chesom.com/cheese
http://ferma-derevnya.ru/

And if you want to make your own cheese at home, then your path lies in the Olesya Shevchuk School of Cheesemakers at VDNKh, where lessons on making different cheeses are periodically held both with the masters of the school and with invited cheesemakers from Europe. This weekend, May 27 and 28, there will be a cheese fair at VDNKh - a great way to see everything with your own eyes.

Details:
http://cheeseschool.ru/

Where to try

In Moscow

In Petersburg

Hello, dear readers! I think everyone appreciates and loves such a simple product as cheese. It is consumed as an appetizer, as an addition to main dishes, and as a component for salad.

Nowadays the shelves surprise us with a huge variety of cheese varieties, but most of us are accustomed to cheese made from cow's milk. Today I want to talk about goat cheese, which is completely different from cow cheese: the low content of saturated fats gives goat cheese the right to be called dietary.

Useful properties of goat cheese.

Goat cheese contains a huge amount of useful minerals. Scientists from Spain conducted important scientific studies that proved the presence of lactic acid bacteria in most varieties of goat cheese. Lactic acid bacteria help our body restore normal microflora in the intestines, normalize weight and speed up metabolism without harming the body.

Just think: by consuming 1 g of goat cheese, we consume about one hundred and ten “live” lactic bacteria!

RECIPE 1. Homemade cheese.

Let's start with the easiest recipe for making goat cheese.

We will need:

goat milk, 2 liters.
salt to taste (from 30 to 50 g)
vinegar, 4 tbsp. l.

Cooking instructions:

Boil goat milk in a saucepan, add vinegar.
Stir the milk until a thick “curd” mass forms.
Remove the pan from the heat and place the mixture in a colander with cheesecloth.
Transfer the contents into a container and stir the salt into it.
Make a flat cake out of the mass and place the future cheese on the stove.
Once the cheese has melted, remove the pan from the heat and place it in the refrigerator for eight to ten hours.

After hardening, the cheese can be eaten.

RECIPE 2. Tender and soft cheese.

What you need for cooking:

goat milk, 2 liters
2 tbsp. l. sour cream
2 tbsp. l. cottage cheese
1 tbsp. l. vinegar
1 tsp. salt

Cooking :) :

Grind the cottage cheese with a small part of the milk.
Heat the rest of the milk in a saucepan to 50 degrees Celsius, add cottage cheese to the milk.
Add salt and bring the mixture to a boil.
Add sour cream.
Stir until a thick “curd” mass forms. If the milk has not thickened within fifteen minutes, add vinegar.
Remove the pan from the heat and place the mixture in a colander with gauze.
Cover the mass with a cloth and place a small weight on it.

After an hour, the cheese can be eaten.

RECIPE 3. Hard cheese.

We will need:

goat milk, 3 l.
1 kg cottage cheese
egg, 1 pc.
100 g plant. oils
salt, soda (to taste)

Cooking instructions:

Place a saucepan with milk on the fire until it reaches 40-50 degrees Celsius.
Add cottage cheese to the container.
Bring the mixture to a boil. Cook, stirring, for about 20 minutes.
Remove the thick mass from the heat and place in a colander with gauze.
Wait for the serum to dissipate.
Add the remaining ingredients to the mixture.
Place the mixture in a water bath for ten minutes.
Place the cheese in the mold and put it in the refrigerator.

Once hardened, the cheese can be eaten.

Contraindications for goat cheese

Despite its great benefits, goat cheese is harmful to people with certain diseases.
Cheese contains high acidity. It is not recommended to eat it for certain diseases of the gastrointestinal tract: ulcers,.

Note: The cheese is absolutely safe for people with lactose intolerance.

The product should be stored in a cool place and in plastic wrap. The shelf life of soft cheese is two weeks, hard cheese is 12 weeks. When stored in the wrong conditions, goat cheese - feta cheese - can cause harm to the body.

Many countries are fighting for the glory of being called the birthplace of goat cheese, but traditionally it is considered a French product. The benefits and harms of goat cheese have been known to nutritionists for a long time, but it has not yet become widespread. Some people are alarmed by its unusual texture, color and taste. Others are not ready to pay the stated amounts for the product, and the product is really not cheap. If it is possible to introduce a dish with unique properties into the diet, it is definitely worth doing.

Composition and characteristics of goat cheese

Today, goat cheese is prepared according to the same recipes as many years ago. As the name suggests, its base is goat milk. Products can be hard, soft and curd. Options with mold are no less popular. Regardless of the variety, the taste of the product should have a slight characteristic pungency.

Tip: When choosing goat cheese, first of all you need to pay attention to the color of the product. For this product it can only be white, because... it lacks beta-carotene. The presence of any shade may indicate the use of dyes or additional ingredients that do not correspond to the recipe.

Considering the fact that 100 g of goat cheese contains no more than 290 kcal, it can be a component of dietary nutrition. In general, according to nutritionists, it is the goat cheese version that is the optimal type of fermented milk product during the diet period. It has a balanced composition, which allows the body not to experience stress in its expressed form.

The following substances can be distinguished in the composition of goat cheese:

Plenty of protein and healthy fats. Minimum carbohydrate level.
Vitamins A, groups B, C, E, PP and H.
Minerals calcium, potassium, magnesium, phosphorus, zinc, iron, manganese and copper.

The composition of goat cheese may vary slightly depending on the characteristics of its variety. The most useful substances are in a homemade product made exclusively from natural ingredients. Making such a preparation is not so difficult, you just need to find a source of high-quality goat milk.

Health Benefits of Goat Cheese

Today, nutritionists are trying to systematize knowledge about goat cheese and compare its positive and negative aspects. In particular, its benefits and harms for the elderly, children, and pregnant women are carefully considered. According to experts, regular use of a product prepared taking into account all technical aspects can give the following results:

The mass is low in calories and is easily digestible. It does not contain as many saturated fatty acids as other types and varieties of cheese. This allows the body to get everything it needs and not experience hunger.
There is no cholesterol in goat milk and the cheese produced from it. Such products are not prohibited for people suffering from atherosclerosis or high blood pressure. It does not contribute to the formation of new plaques on the walls of blood vessels.
The vitamins and minerals that goat cheese is rich in have a positive effect on the condition of bone tissue, blood composition, acid-base and water balances. Consumption of the product leads to normalization of heart rate and strengthening of vascular walls.
The nutritional mass is rich in probiotics. Beneficial bacteria facilitate the digestion process, speeding it up. This helps cleanse the intestines and restore the strength of the immune system.

Including goat cheese in your diet activates your metabolism. Against the background of accelerated metabolism, fats are broken down faster and the body gets rid of unnecessary deposits.
Fermented milk products are also useful for women. It dulls inflammatory processes, alleviates the condition during menstruation and menopause. The intake of beneficial bacteria into the body reduces the risk of developing vaginitis and candidiasis.
Vitamin D is present in especially large quantities in hard goat cheese. This substance is necessary to maintain muscles, bones and skin in optimal condition. It reduces the likelihood of heart problems and prevents osteoporosis.
Cheese made from goat's milk, unlike its analogues, can fight carcinogens that inevitably enter the bodies of adults and children. Thanks to this, tissues age more slowly and malignant formations do not form.
Goat cheese has another rare property. If you eat it constantly, albeit in small quantities, problems with gums and bad breath will go away, and caries will appear less often.

The undeniable advantage of this type of product over analogues is its hypoallergenicity. People suffering from cow's milk intolerance can safely try these products. Their intolerance is extremely rare.

Harm of goat cheese and contraindications

The richest in substances necessary for the body, i.e. The healthiest option is considered to be raw goat cheese that has not undergone pasteurization. Today, there is controversy over the potential danger of such a product due to the likelihood of the presence of salmonella and other pathogenic organisms in it. Experts say that the influence of probiotics is sufficient to destroy all potential dangers. It is also worth noting that goats do not suffer from salmonellosis, oncology and other diseases common in the animal world. It turns out that even raw goat cheese is safe for humans.

Only an incorrectly prepared or spoiled product can cause harm. In this case, the body’s reaction can be quite violent, as with any food poisoning. When purchasing cheese, be sure to pay attention to its production date and expiration date. Such products are stored exclusively in the refrigerator.

As for contraindications, you will have to avoid eating goat cheese if you have gout, peptic ulcers and gastritis. Quite high acidity of the product can cause an exacerbation of the condition. The ban does not apply to pregnant and lactating women. But if you are prone to allergies, it is better to consult a gynecologist, allergist or pediatrician about this.

Types and rules for choosing goat cheese

When buying goat cheese, you need to pay attention not only to its color, but also to the cost. The product cannot be cheap, so any promotions and commercial offers should be wary. Sometimes manufacturers try to reduce the cost of the mass by mixing cow's milk into it. Sometimes additional ingredients make up up to 50% of the product's volume, which minimizes its therapeutic properties. To avoid mistakes, you need to choose products labeled “per chevres”.

You can expect the highest quality when purchasing French goat cheese. Each region of this country has its own approach to preparing the delicacy, so you should try several options to decide on the optimal one. Do not be alarmed if the recipe of the dish is very specific, and the appearance of the delicacy does not speak in its favor. Usually, under the dense crust there is a delicate texture with a mild taste and a pleasant aftertaste.

Goat cheese– a fermented milk product made from natural goat milk. There are hard, soft and curd varieties, as well as varieties with mold (see photo). Goat cheese is most often found in a soft, creamy form. White color indicates the absence of carotene. If you come across goat cheese with a different shade, then you should refuse the purchase due to the presence of dyes and other not very healthy components.

The taste of this product depends on many factors: the percentage of fat content, the nutrition of the animal, the breed of goats, etc. A properly prepared product is very tasty with a spicy note.

This product was first discovered in Asia, and only over time did it spread to European countries.

Selection and storage

To buy high-quality goat cheese, it is important to know some rules for choosing it:

This product is mainly produced in late spring, summer and early autumn. Therefore, look at the production date to buy the freshest possible product.
The inscription on the package of goat cheese “pur chevres” indicates 100% quality of the product.

To preserve all the beneficial substances in goat cheese, choose an airtight container for storage, which will need to be placed in the refrigerator on a shelf near the freezer. If there is no such packaging, then be sure to wrap the cheese in film to protect it from the penetration of foreign odors.

The soft version of goat cheese has a shelf life of 2 weeks, and the hard version will retain its freshness for 3 months.

To further extend the shelf life, you can place the goat cheese in the freezer.

Beneficial features

The beneficial properties of goat cheese are due to its rich composition of vitamins and minerals. So, this product contains a large amount of calcium. This mineral strengthens bone tissue, and is also an excellent prevention of colon and breast cancer. In addition, due to this element, the risk of migraines is reduced, blood pressure and the activity of the nervous system are normalized.

Goat cheese contains many probiotics, which have a beneficial effect on the gastrointestinal tract. They also strengthen the immune system and promote food digestion and actively fight cancer cells.

Because goat cheese is low in cholesterol and sodium, this product can be eaten safely by people with diabetes and heart disease. In addition, this type of cheese is quite easily and quickly absorbed in the body. In addition, it contains saturated fats that are beneficial for the body. Also, the substances found in goat cheese help increase the metabolic rate, which helps burn fat. Considering this, you can eat this product without fear for your figure. In addition, it is also low in calories. The effectiveness of using this incredibly tasty product during diets is confirmed by many positive reviews about it.

When consumed regularly, goat cheese helps in treating problems of the genitourinary system. This product saturates the body with good bacteria, which help strengthen the immune system. In addition, this cheese helps reduce pain during menstruation.

Goat cheese is a hypoallergenic product. These properties are provided by the lactoglobulins present in the product. That's why people who suffer from cow's cheese intolerance can include goat's cheese in their diet.

Use in cooking

Goat cheese can be used in cooking similar to other versions of this product. For example, it can be put in pizza, salads and snacks. In addition, goat cheese is used to make pasta, and various sauces are prepared on its basis. This product goes well with beer and wine. Goat cheese is also used in various dessert recipes.

How to cook at home?

There are many different recipes for making goat cheese at home. The classic version of this product can be varied. So, you can add herbs, garlic and other additives to it.

The easiest and simplest recipe for making homemade goat cheese is as follows: take sour goat milk and heat it over low heat. Then mix it with fresh milk. When a thick mass forms, it must be placed in a colander and left for a while to allow all the whey to drain. In a separate container, you need to melt the butter, add salt, soda, and yolks to it. Mix the resulting mass with the prepared cottage cheese. After this, you need to put everything on low heat and simmer for 15 minutes. As a result, you will get goat cheese with a soft consistency. It will have a delicate creamy taste.

Harm of goat cheese and contraindications

Goat cheese can be harmful to people with individual intolerance to goat milk. Due to increased acidity, consumption of this product is contraindicated for gout, ulcers and gastritis.