Goat milk cheese is becoming more and more popular these days, and for people with lactose intolerances there is hope.
Goat milk has many benefits. Not only is it easier to digest, but it is also highly nutritious.
If you look at the differences between cow’s and goat’s milk you will see that while the fat content of cow and goat milk are similar, the fat globules in goat milk are much smaller, thus making it a lot easier for your body to digest. Only about two percent of goat milk is curd, compared to about 10 percent in cow milk — helping your body digest it with less irritation than cow milk.
Goat’s milk is high in calcium and fatty acids, but low in cholesterol, protein-wise, and I’m told the closest milk to human breast milk.
It is said that goat milk helps increase “good” cholesterol levels, while reducing the bad ones. They say it has healing properties similar to olive oil and is recommended for keeping high cholesterol in check.
Goat milk also has high levels of Vitamin A, which can improve your complexion, help fight acne and improve overall skin health.
Now besides drinking it, I think I prefer eating it, and there are so many wonderful goat cheese varieties available today thanks to Fairview and the passion of Charles Back. Just a little bit of info about Fairview for you: it is first and foremost a working farm, housing a collection of micro-businesses all sharing in a common goal – to create artisanal and sustainable produce, with a focus on fine wine and cheese.
They invite you to come and visit them to see for yourself how their farm operates, supports the environment and contributes to a more holistic lifestyle. They say, “Everything we do is driven by our philosophy of being honest, honouring our heritage and ensuring that ingenuity perpetually flows from our soils and cellars and straight into the heart of your relationship with us. After all, at Fairview, we do things differently.”
Amongst the many other cheeses they make, these are a few of my favourite things and when aged well, you will have the wonderful benefits of their ooey gooey delicious centres.
The Fairview Ripe & Ready Camembert
Made using Jersey cows’ milk, this cheese has a mild and creamy texture and characteristic savoury flavour. The best part about this cheese is that it is ready to enjoy as soon as you purchase it. So don’t worry if you have left it to the last minute to stock up for your cheeseboard.
The Traditional Camembert
A traditional recipe is used to produce this Camembert. The firm texture at beginning of shelf life will change to a soft and bulging texture towards end of shelf life. The flavour intensifies with age to a characteristic earthy, mushroom aroma.
The Roydon Camembert
Fairview’s flagship cheese, Roydon Camembert is crafted using a secret, traditional recipe and is named in honour of one of their earlier cheesemakers. It is produced in the traditional French method, with a dash of their goats’ milk to give farmhouse flavour and characteristics.
How do you tell a ripe Brie or Camembert from one that’s under- or overripe?
When choosing a Brie or Camembert cheese that is ready to eat there are a few pointers.
A pristinely white rind and cheese that feels solid to the touch is still un-ripe and won’t be nearly as tasty as a ripe cheese with a soft, bulging centre that just flows.
One also has to take care that the cheese is not overripe and past its time. It should not smell of ammonia, so feel and smell before you buy.
A few Serving Suggestions to eat alongside your cheese
Ripe, swollen, sweet and gooey purple figs
Preserved apricots and dried fruits