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Goat Cheese

Goat Cheese
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Goat cheese, or chèvre, is cheese made out of the milk of goats.

Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese.

The West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.

Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.

Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to form a warm viscous form of the cheese.

Uses of Soft Goat Cheese:

1.Spread on toast or bagels. 

2.Substitute for cream cheese in dips. 

3.Swirl or layer with pesto to spread on crackers.  

4.Top green salads with crumbled cheese, or with slices briefly warmed in the oven. 

5.Use goat cheese in lasagna. 

6.For a simple pasta sauce, mix goat cheese with pesto. 

7.Slice goat cheese, warm in the oven, arrange in a pool of chocolate sauce on a dessert plate, and sprinkle with chopped nuts. 

8.Use in place of sour cream on baked potatoes. 

9.Arrange whole or sliced plain goat cheese on a serving plate. Sprinkle with fresh or dried herbs of your choice and drizzle with extra-virgin olive oil or vinaigrette. Serve with crackers or bread. 

10.Place two whole or split a 5-ounce goat cheese round in a pint jar. Add garlic, cloves, parsley, a few peppercorns, a spring of thyme, and 1/2 of a bay leaf. Cover all with extra-virgin olive oil and let sit for a few days. Serve with crackers or bread. 

Health Benefits of  
Goat cheese:

1.Goat Cheese is Relatively Low in Calories and Fat

2.Goat Cheese Can Help to Boost Metabolism

3.Goat Cheese is High in Protein

4.Goat Cheese is Suitable for Those who are Lactose Intolerant

5.Goat Cheese Contains Probiotics

Read More at Wikipedia
Uses of  Goat Cheese

Nutrition Data for Cheese, goat, soft type (01159)

NutrientNutrient value per 100 gm1 oz
Water60.75 g17.222625 g
Energy268 kcal75.978 kcal
Protein18.52 g5.25042 g
Total lipid (fat)21.08 g5.97618 g
Carbohydrate, by difference0 g0 g
Fiber, total dietary0 g0 g
Sugars, total0.89 g0.252315 g
NutrientNutrient value per 100 gm1 oz
Calcium, Ca140 mg39.69 mg
Iron, Fe1.9 mg0.53865 mg
Magnesium, Mg16 mg4.536 mg
Phosphorus, P256 mg72.576 mg
Potassium, K26 mg7.371 mg
Sodium, Na459 mg130.1265 mg
Zinc, Zn0.92 mg0.26082 mg
NutrientNutrient value per 100 gm1 oz
Vitamin C, total ascorbic acid0 mg0 mg
Thiamin0.07 mg0.019845 mg
Riboflavin0.38 mg0.10773 mg
Niacin0.43 mg0.121905 mg
Vitamin B-60.25 mg0.070875 mg
Folate, DFE12 µg3.402 µg
Vitamin B-120.19 µg0.053865 µg
Vitamin A, RAE288 µg81.648 µg
Vitamin A, IU1033 IU292.8555 IU
Vitamin E (alpha-tocopherol)0.18 mg0.05103 mg
Vitamin D (D2 + D3)0.4 µg0.1134 µg
Vitamin D15 IU4.2525 IU
Vitamin K (phylloquinone)1.8 µg0.5103 µg
NutrientNutrient value per 100 gm1 oz
Fatty acids, total saturated14.575 g4.1320125 g
Fatty acids, total monounsaturated4.807 g1.3627845 g
Fatty acids, total polyunsaturated0.501 g0.1420335 g
Cholesterol46 mg13.041 mg
NutrientNutrient value per 100 gm1 oz
Caffeine0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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