Goats cheese was first produced in France. With more than 3000 goat cheese producers, 60 dairy companies, being the world’s largest pure goat cheese producer, 101,147 tons of goat cheese has been produced in France in 2018.
It is unclear whether man made goat cheese or cow cheese first, there is more chance that it was goat cheese as goats were the first animals to domesticate. Unlike cow’s milk, goat milk production is seasonal, mainly spanning from mid-March to October. Production of well-matured goat cheese takes a few weeks since milking. First, either raw or pasteurized goat milk is heated to 165 oF for 30 seconds. Starter cultures are added when it is cooled down to around 65 oF. Then rennet: a mixture of enzymes produced by ruminants is added to promote gradual coagulation for one to two days and the curd produced is drained through a cloth before it is poured into molds called faisselles which gives cheese the shape. During the next 24 hours, remaining whey is removed and salt is sprinkled over and eventually mix with milk and it readily avoids any microbial growth. (Cheese: more accurately still curd, edible at this stage as fresh cheese). Then cheese (still curd) is removed from the mould and stored at around 51 oF for aging in a well ventilated and a humidified room called hâloir. The fresh curd slowly turns into cheese, depending on the maturing bacteria used its rind turn into fine white, yellow or brown. The maturation of cheese is monitored by texture, smell and taste. Well-drained and matured goat cheese can last for a few weeks in low temperature and humidity.
Goat cheese is enriched with proteins, healthy fat, vitamin A, B2, B3, calcium, phosphorus, copper, selenium, iron and magnesium. The nutrient combination calcium, phosphorus and copper of goat cheese is important for strong bones. Healthy, medium-chained fatty acids (present in higher amounts than cow’s milk) are effectively broken down in the body and is not stored as fat. Therefore goat cheese helps losing weight. Antibacterial and anti-inflammatory effects of goat cheese were found to be due to capric acid in the goat milk. Probiotics (live microorganisms) such as Lactobacillus acidophilus and Lactobacillus plantarum promotes digestive health and reduce inflammation, boost immunity and enhance gut health. The casein variant in goat milk is different from cow’s milk in such a way that it provides some protectivity over diabetes by increasing insulin sensitivity in the body.
Despite its tremendous values over cow’s milk, there is a significant proportion of the population who refuse to try goat cheese. This is dye to ”goatyness”: a distinct smell and strong flavor in goat cheese. The longer the take to make cheese the higher the goatyness in the milk is. How does this goatyness follow by milk? Half the volume of goat milk is composed of three fatty acids: caproic acid, caprylic acid and capric acid make it smelly as a goat. Goats scent glands are located behind their horns and during the mating season bucks (male goats) glands produce pheromones to attract female goats. When they live together, the goatyness of milk even more increases. Some of the commercial goat cheese makers hence keep males and females apart during milking periods in order to reduce the goatyness in cheese. So higher quality goat cheese can’t be very goaty!
World famous goat cheese included food such as goat cheese cheesecake, baked goat cheese, whipped goat cheese, spinach, goat’s cheese soufflé and goat cheese tart are to name but a few that are highly appreciated by goat cheese lovers those who never mind its goatyness!!!