Goat Cheese: Tangy, Easy‑to‑Digest Source of Protein & Calcium

Goat cheese (chèvre) is made by coagulating goat’s milk with acid or rennet, then draining and aging from a few days (fresh logs) to several months (bucheron, crottin).

| | Amount | %DV | |---|---|---| | Calories | 103 kcal | — | | **Protein** | 6 g | 12 % | | **Total Fat** | 8 g | 10 % | |    – Sat Fat | 5 g | 25 % | | **Calcium** | 90 mg | 7 % | | Vitamin A | 200 IU | 4 % | | Medium‑chain FAs | 15 % of fat | — |

- **Smaller fat globules & more MCTs** → often easier to digest. - Higher **caproic & caprylic acids** may inhibit harmful gut bacteria. - Rich, tangy flavour means you can use **less cheese** for same taste impact. - Naturally lower in lactose than fresh cow cheese.

- Still high in saturated fat; portion = 1 oz. - Fresh goat cheese spoils quickly—watch for pink mould. - Some people dislike the “barn‑y” aroma; aged styles are milder.

- Crumble over beet & walnut salad. - Whip with honey for cheesecake filling. - Stuff into dates, roast 8 min for appetiser. - Melt into polenta for creamy tang.

Wrap fresh chèvre in parchment + plastic; refrigerate ≤ 7 days. Aged rinds last 3 weeks. Freeze only for cooked dishes—texture becomes crumbly.

Goats thrive on scrub land unsuitable for crops, require less water & feed than cows. Choose local farmstead or pasture‑raised chèvre to cut transport emissions.

✔︎ Tangy flavour, easy digestion ✔︎ 6 g protein / oz ✖︎ Keep portions small to limit sat fat.