There are many health benefits to being a goat cheese devourer. Goat’s milk tends to be easier to digest than other milk-types, in large part because the fat globules are smaller, and the fatty acid chains are shorter. Furthermore, goat’s milk protein structure differs from that of cow’s milk, which is thought to be a reason allergic reactions occur less frequently when ingesting goat cheese. And there are many other benefits to consuming goat’s milk cheese, like getting a good dose of selenium, niacin, and potassium.
The thing is, many people think that chèvre is the only type of goat cheese. Part of this problem is that there is an abundance of fresh chévre, while the selection of aged goat’s cheese is wanting. In Washington, we are grateful to our local cheesemakers who provide an option for harder caprine goodness. This allows for more cooking and pairing opportunities for the bovine averted.
AsiaGoat is a Lost Peacock Creamery cheese that is unbeknownst to most of us. Here is what they have to say about this new kid on the block (see what we did there?).
“A hard goat cheese made with raw milk for everyone. Natural rind finish, aged in a cave for 3 months. Good for slicing, grating, and will melt, but maintains it’s shape. This cheese is a little sweet with the perfect amount of nuttiness. Sure to delight taste buds of all ages.”
We certainly cannot wait to make AsiaGoat a new Crisper drawer staple!
Photo from Lost Peacock Creamery.