Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Myriad goat milk cheeses are produced around the world.[1][2]

Traditional varieties

Banon wrapped in chestnut leaves

Commercial brands

See also

References

  1. Park, Young W. (May 1, 2001). "Proteolysis and Lipolysis of Goat Milk Cheese". Journal of Dairy Science. 84 (1): E84–E92. doi:10.3168/jds.S0022-0302(01)70202-0. ISSN 0022-0302. PMID 11210053. Retrieved December 9, 2017.
  2. 1 2 3 4 Nosowitz, Dan (June 14, 2017). "What's the Difference Between Cow Cheese and Goat Cheese?". Modern Farmer. Retrieved December 9, 2017.
  3. Oulton, Randal W. (January 8, 2004). "Añejo Cheese". CooksInfo. Retrieved December 9, 2017.
  4. Dilling, E.; Ball, N. (2015). My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. Skyhorse Publishing. p. pt278. ISBN 978-1-63450-864-3. Retrieved December 9, 2017.
  5. Foard, Maggie (July 1, 2008). Goat Cheese. Gibbs Smith. p. 56. ISBN 978-1-4236-0368-9.
  6. "European Commission PDO database". Retrieved March 21, 2013.
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