Goat cheese is perceived as healthier (eg. lower fat content) by the consumers – this aspect may be highlighted in promotion campaigns.
Interesting opportunity for small dairy producers to penetrate niche markets with special products in low quantities however obtaining higher margins.
Spiceslike (sage, hot pepper, rosmarina, nuts) are added during the making process.
The cheese is often used eaten with crackers or on hamburgers.
Diets higher in calcium have been proven to assist the body's burning of fat after meals. The need for hormone release to maintain calcium levels is banished, which correlates with a higher rate of fat oxidation. Related to this production it fulfill all the above request.
Goat's milk is a good source of low-cost high-quality protein, providing 8.7 grams of protein (17.4% of the daily value for protein) in one cup versus cow's milk, which provides 8.1 grams.
Goat's cheese is great source of a number of important nutrients and vitamins: the amino acid tryptophan, phosphorus, riboflavin or vitamin B2 (which plays important roles in the body's energy production), potassium (which helps prevent high blood pressure and protects against arteriosclerosis), three times as much niacin. It is also four times higher in copper. Goat's milk also contains 27 percent more of the antioxidant selenium than cow's milk. It has around 100 calories and 10 g of fat.