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Cheese, goat & sheep
Why Eat It
Varieties
Nutrition Chart


Why Eat It

Milk from goats and sheep--even from buffaloes, camels, mares, and yaks--is also made into cheeses. Now quite popular in the United States, imported and domestic goat-milk cheeses display a pleasant tartness when young; this can develop into a mild gaminess or a striking pungency as the cheeses age. You might like to try one of the milder goat cheeses, then progress to the stronger (longer-aged) varieties if the flavor appeals to you. Goat milk is higher in fat than whole cow milk, but it is slightly lower in cholesterol. Sheep milk, also higher in fat, is made into Roquefort (see "Cheese, blue and feta").

Varieties

Goat cheese: Domestic and imported French goat cheese (chevre) range from fresh, soft, cream-cheese types with just a faint tartness, to rock-hard, aged cheeses with an undeniable pungency. Some are treated with mold to form a soft rind, while others are formed into log shapes and coated with herbs or ashes. The mild Montrachet and the slightly stronger Bucheron are two of the most familiar fresh chevres from France. Older, stronger French examples include Valencay (pyramid-shaped and sometimes coated with ash) and crottin de Chavignol, one of the sharpest goat cheeses. American goat cheeses often echo their French forebears in shape and flavor. You may be able to find them in low-fat versions.

Feta: Greece is the home of this chalky-white, porous, brined, sheep- or goat-milk cheese. You may have eaten cubes of salty feta in a Greek salad. To reduce the sodium content when using it at home, drain it and rinse it in fresh cold water.

Nutrition Chart

Soft Goat Cheese/1 ounce

76
Total fat (g)
6
Saturated fat (g)
4.1
Monounsaturated fat (g)
1.4
Polyunsaturated fat (g)
0.1
Dietary fiber (g)
0
5
Carbohydrate (g)
0
Cholesterol (mg)
13
Sodium (mg)
104

Feta Cheese/1 ounce crumbled

75
Total fat (g)
6
Saturated fat (g)
4.2
Monounsaturated fat (g)
1.3
Polyunsaturated fat (g)
0.2
Dietary fiber (g)
0
4
Carbohydrate (g)
1
Cholesterol (mg)
25
Sodium (mg)
306


Date Published: 04/20/2005
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