Goat’s milk cheeses are rich in Calcium, Protein, Vitamins A, B and K. These fresh cheeses have a very mild and delicate flavor and a creamy texture in spite of being enviably low in fat, calories and cholesterol. Those on diets can count 1 oz of cheese as 1 milk/dairy protein.

Digestibility is due to shorter chain fat molecules than cow’s milk. 47% of the human population worldwide is allergic to cow’s milk, but only 3% are allergic to goat’s milk. Across the board, it is closer in composition to human milk. To test for tolerance, consult with a physician and then try out 1/2 oz of the cheese.

Others who benefit from the smaller, more easily absorbed curds are infants having trouble with cow’s milk formulas, those with ulcers and digestive problems, diabetics and those with eczema or bronchial congestion. A cancer patient told us that during chemotherapy treatments, goat cheese was the only nutritious food that appealed to her.