Goat’s cheese has become increasingly popular product alongside the rising numbers of people who have low tolerance of cow’s milk products. The tradition of making goat cheese is however more than thousand years old therefore the variations of it on the market are countless. We want to look at the specific values and downsides of goat’s cheese in comparison with regular cow’s milk cheese. Who will win? (Read the article about the benefits of eating cheese to have a more general review first).
Comparing the caloric values is slightly unfair as depending on the cheese recipe they might be lower or higher for both cow and goat milk cheeses. On average, however goat’s cheese contains less fat and therefore calories. If your preference would change because of this, check the labels when you choose.
Full of macronutrients
Cheddar which is the UK’s favourite cheese has definitely more cholesterol and saturated fat. In a semisoft goat’s product these values are not particularly low too (103% of saturated fat allowance) therefore this is not the point where we will praise goat’s cheese.
In order to prepare cheese a lot of salt is being used which elevates our intake of Sodium. Too much of salt is the same bad as sugar! It elevates the blood pressure (increased risk of stroke) and makes it harder to control weight too. Goat cheese usually contains half the amount of Sodium that Cheddar has.
Goat’s cheese being an animal source product is also good for you daily protein intake. Sorry, but not as good as normal cow’s cheese.
Plenty of micronutrients
Almost all of them are there. Riboflavin (B2) which is very important during pregnancy and during lactation can be easily lost through urine therefore a sufficient intake throughout the life is vital. Lack of B2 will make a chain reaction of other deficiencies, lack of growth for children and inflammation. Depending on variety however cow milk on average is richer in Calcium.
Main reason to prefer goat cheese
Goat’s milk contains less casein alpha-1 which is mostly responsible for the allergic reactions of cow’s milk products aswell as contains 1% less lactose which makes it easier to digest for those who are lactose intolerant.
We conclude that goat cheese is two times better than a normal cow milk cheese.
Benefits of eating goat’s cheese:
On average healthier then cow’s cheese
Contains less sodium
Contribute to better bone formation
Prevent neurodegenerative diseases
Improve anaemia recoveryLess allergenic and more tolerable