Camembert goat cheese

Goat cheese history

Goat cheese has been elaborated for thousand ofyears, and it was probably one of the first dairy products; it is an excellent and tasteful food that has been with us since Old Times. Nomad shepherds earn their living breeding their goat herds.

The first goat cheeses were made 7000 years BC, when prehistoric man started his sedentarization.

In the Middle Ages, goat cheeses were used as exchange currency. Thanks to the different goat breeds, recipes and maturities, there developed cheeses with specific characteristics.

Nowadays there are many types of goat cheeses in every shapes and flavors. Soft goat cheeses are handmade all over the world.

Benefits and properties of goat cheese

It offers important healthy benefits because of its low fat content and its high contribution of calcium, proteins and vitamins.

Goat cheese is even a better option than cow cheese; besides its exceptional flavor it has important advantages:

• It is easier to digest. Goat milk has less lactose, casein and fatty particles than cow milk, so it is better digested and it is more appropriate for people suffering from intolerance and gastric problems. This also makes it ideal for children.
• High nutrient content. Goat cheese is a good source of vitamin A, vitamin D, vitamin K, riboflavin, potassium, phosphorous, iron, niacin and thiamine. It contains low sodium levels and provides a higher contribution of calcium and proteins than cow cheeses.
• It has a lower content of calories, cholesterol and fat. As goat milk has less fat particles than cow milk, goat cheese is also lighter thus inputing less calories and saturated fats.

Characteristic

Camembert combines the earthy taste of a traditional Camembert with the sweet, lactic and citric flavors of goat milk cheese.

When young its rind is white and spongy with a firm nucleus. When maturing, it develops a more complex flavor which makes evident the presence of goat milk.

Under its luminous white thin rind it evidences a soft and creamy paste with a delicate delicious flavor, for cheese lovers its characteristics are marked but not strong.

Camembert goat cheese is prepared following the traditional methods, with pasteurized goat milk used with its natural protein and fat contents.

Goat cheeses are of an acid nature, and this is due to the fat acids present in goat milk, caproic, caprylic and capric.

They are extremely white cheeses because goat milk, unlike other milks, doesn’t have beta-carotene.

Presentation

• Unit: 100 g.

Gastronomy

Always consume it at room temperature, especially when it is completely mature.

It can be used to replace cow Camembert cheese in every recipe in which Camembert is used as an ingredient.

Enjoy incorporating fresh goat cheeses into breakfast and sweeten them with honey, have them with bread or salty biscuits. It is delicious with caramelized onion. The possible combinations are a lot, you only have to enjoy its unmatched flavor.

Recipes with Camembert cheese

Flavor development

• Beginning of maturity Center: White and firm
• Semi maturity Center: small and firm
• Complete maturity All creamy

Cheese conservation advices

Nutricional information

Portion: 30 g. (1 slice)

	Amount per portion	% VD (*)
Energetic value	87,5 kcal = 306 kj	4
Carbohidrates	0,00 g	0
Proteins	5,7 g	8
Total fat	7,2 g	13
Saturated fat	4,6 g	21
Trans fat	0,00 g	(-)
Dietary fiber	0,00 g	(-)
Sodium	146 mg	6
Calcium	165 mg	17

(*) Daily Values for a 2000 Kcal or 8000 kj diet. Daily values can be higher or lower depending on energetic needs.