The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called geitenkaas, geitenzuivel.
In the Netherlands, goat milk & cheese are in season March to November, at their best in May, June and July. Goat milk & cheese are in season now, in November.
Goats kid in February and March and are milked until late autumn, so small goat farms often have little fresh milk or young cheese from December to February. Larger dairies milk through the winter.
Fresh goat curd and young cheese are a spring and summer product; matured goat cheese is sold all year.
Protein, calcium, phosphorus, potassium, vitamin A and B2; its fat has more medium-chain fatty acids than cow's milk, and its proteins differ from cow's.
To get the most: Fresh young goat cheese keeps the B vitamins; aged goat cheese concentrates protein, calcium and K2. Spring and summer milk from grazing goats is richer in carotene and omega-3.
On our nutrient density chart, a normal serving of soft goat cheese (30 g) gives about a tenth of a day's vitamin A and about a tenth of a day's vitamin B2, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Young goat cheese on toast with honey; aged goat cheese grated like Parmesan.
6 producers in The Field Guide sell goat milk & cheese, each checked against our inclusion criteria and listed by province.
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