Goat cheese might be the most controversial cheese. If you work at a cheese restaurant or behind a cheese counter (as I have) and ask people “Is there anything you don't like?,” you will hear “goat cheese” like a sad refrain. Why? Is it because people have been inundated with inferior, chalky grocery store goats? Is it the gamy funk? Is it the fault of the goat, the poor humble goat? I love goat cheese with all my heart and tummy, so to me, this doesn't seem fair. I am a goat cheese evangelist and optimist who believes even the staunchest goat cheese hater may be forever converted with a bite of something ethereal, something that shatters all goat cheese expectations, like the raw milk Tomme de Chevre Aydius, which has the texture of gruyere and a grassy sweetness that departs entirely from the familiar goat lexicon. Behold, the beautiful, sculptural varieties of French chevres. The logs, the pyramids, the buttons. French cheesemakers have been crafting chevre for a thousand years and counting. Whatever your goat cheese stance, I urge you to open your mind and mouth to some (or all!) of these seven greats.
High-quality cheese made from the raw milk of pastured animals is an excellent source of several important nutrients. Each cheese is unique in its nutritional attributes, however, with some being superior to others.
One to consider, especially if youre sensitive to lactose from cows milk, is goat cheese. Because goat cheese contains less lactose than cheese made from cows milk, it is typically well tolerated by those with lactose intolerance.
Goat Cheese Contains More of Certain Nutrients, and Fewer Calories, Than Cheddar
Compared to an ounce of cheddar cheese (made from cows milk), goat cheese has about 40 fewer calories, less than half the sodium, and about three grams less protein (which is a good thing, since most Americans consume more protein than they need).
Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. Dr. George Haenlein of the University of Delaware points out that the fats found in goat milk products are high in middle chain fatty acids, which are easier for the body to process than those found in cow’s milk.
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