When compared to cow milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has less calories, it has a full, rich and creamy flavor.
Most lactose intolerants who can’t have cow milk will be able to digest goat milk. The fat particles in goat milk are close in size to those in mother’s milk. Goat milk products are said to be “naturally homogenized” and therefore easier to digest for lactose intolerants.
Fat Particles in goat milk are 1/3 the size of the fat particle in cow milk.
Goat milk can be used as any other milk with any kind of cheese making techniques… The most common and best known is the lactic process. This method originated in Central France in the area of Poitou. This product is creamy and can be eaten fresh or soft ripened. Drake Family Farms offers a broad line of natural and flavored fresh chevre as well as soft ripened lactic chevre.
Goat cheese can also be made from a quick-set, non lactic process. This method require aging from a few weeks to a few months depending on the product. Drake Family Farms also makes semi-soft washed rind “Darsonval” Tomme, soft ripened Goat Brie and Camembert, Goat milk Blue and Goat Milk Feta…
Goats produce less milk than cows and goat herds are typically smaller than cow herds. Therefore, many producers pick up the milk at the farm every 5 to 7 days. Acidity develops in the milk and is often found in the finished product.
Drake Family Farms collects its milk every 3 days. We are very strict on milk quality and therefore offer a very mild and consistent fresh goat cheese.
Drake Family Farms aged goat cheeses are fairly sharp due to the controlled ripening process but not because of uncontrolled milk quality.