Is Goat Cheese the Better Choice

Natural cheese from high-quality sources that is produced from the raw milk of pastured animals is an important source of several nutrients. There are almost as many types of cheese as you can count, and some have greater nutritional attributes than others. But the majority of cheese comes from cow's milk, and that can be an issue if you are lactose sensitive. There is another option that perhaps people haven't thought of trying or where little hesitant, but goat cheese should be considered for a few reasons.

1. Better source of certain nutrients. It's rather difficult to compare goat's cheese to cow's cheese because the latter differs so much by variety. But making a comparison with a cow's milk cheese like cheddar, goat cheese has more vitamin D and K, niacin and thiamine, and has a similar amount of vitamin A.

2. Goat's cheese has fewer calories. Again when we compare to cheddar cheese to goat's cheese, the latter has about 40 your calories per ounce with less than half the sodium. It also has less protein, but since the American diet often has more than enough protein that can be a good thing.

3. It's more likely that goat cheese is organically grown. Cheese produced from goats milk is still in many areas of the United States considered a niche market. Because it is not likely that it would be mass-produced, traditional methods of production by artisans and cheese-makers are more likely.

4. It's distinctive taste. Cheese is really one of those God-given fun foods. Like coffee, wine or beer, it is a food which is agriculturally based and will have the flavors of the soils from which the goats were pastured. Wine also draws its unique flavors from the vineyards that produce the grapes. Then the way the cheese is produced and the ripening conditions that are used further enhance their individual flavors. Real cheese is not only healthy but a great food to experiment and have fun with.

5. People who have lactose intolerance. People who have an intolerance of lactose or even those that have an allergy to milk protein may be able to tolerate cheese produced from goat's milk. It has a different chemical composition than cow's milk which makes it easier to digest for people who have sensitive stomach issues.

Goat's cheese definitely is different from cow cheese, and perhaps that's why some people are a little reluctance to try it. It has a tart, earthy flavor with a distinctive tang and aroma, and it grows even stronger and bolder as it ages. It is produced seasonally from March through October and nearly all are not aged longer than four months. Most goat cheese worldwide is produced in France, the most famous being Bucheron, Chabis and Crottin de Chavignol. But Great Britain, Spain and Portugal, in addition to Greece and of course the United States also produce is substantial amount.

For anyone who suffers from lactose intolerance, or just wants a cheese with a little less fat content they should experiment with some of the varieties of goat's cheese. They might find that if given a fair chance they had been missing out on something rather unique. And by all means when you are buying cheese never get those cheese substitutes like Velvetta or cheese whiz. They are processed food that should always be avoided.