Goat Cheeses

Goat cheese is the name given to cheese made from goat's milk. Although its flavor is similar to cow's milk cheese, it is more acidic due to the presence of a greater number of fatty acids. Additionally, goat cheese is more beneficial for humans than cow's milk cheese, thanks to its higher protein content.

Goat cheese is often presented mainly for spreading. It is prepared by allowing raw milk to curd naturally, then draining and pressing the curd.

When we talk about goat cheese, we usually refer not only to cheeses derived exclusively from goat milk but also to products that mix goat's milk with cow's milk, in order to soften the characteristic strong flavor given by the presence of caproic, capric, and caprylic acids. These fatty acids, in turn, are what give goat cheeses their creaminess and most notable nutritional properties.

Thus, in addition to its high protein content, it is worth highlighting its high level of mineral salts, such as calcium, phosphorus, sodium, or potassium, and a considerable amount of B-group vitamins. On the downside, the percentage of saturated fats present in this type of cheese means that obese people or those with high cholesterol should be somewhat cautious in their consumption.

How to prepare goat cheese?

In Spain, we have a wide variety of goat cheeses, spread across many of its regions: from Valdeón cheese in Asturias, to Aceuche in Extremadura, passing through Palmero cheese from the Canary Islands or the renowned Payoyo cheese from the Sierra de Grazalema in Cádiz. In terms of preparation, goat cheese has traditionally allowed for numerous presentations, whether in salads (similar to Greek feta cheese), as a base for tapas (in the various goat cheese logs, so fashionable in current Spanish cuisine), baked, breaded, or even fried.