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Cheese, Goat

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Preview of Cheese, Goat


January 1 - December 31

Harvest Period

N/A - N/A

Ontario has a long history of making cheese. From the nineteenth to early twentieth century, Ontario’s cheddar industry was so successful that the province boasted a cheese plant every 15 kilometers. These days, as demand for locally produced food rises, Ontario’s artisanal cheese community offers a sustainable—and delicious—alternative to the standard rubbery orange brick most of us know all too well. And because there aren’t any quotas on sheep and goat milk production, artisans will often use these milks to create their unique brands of cheese.




One of the best things about handcrafted cheeses is that they contain the freshest ingredients and no preservatives. But this also means they must be stored properly and consumed sooner than commercial cheese. Be sure to follow instructions on the label or ask your cheese maker how to wrap your cheese and how long you can expect it to stay fresh. Make sure to keep it refrigerated, but always bring to room temperature before serving.


Nutritional Information


Soft cheese made from goat's milk has twice the protein and half the fat than cream cheese from cow milk. It also offers a higher concentration of several nutrients, including calcium, potassium, copper, niacin, and vitamin A.  Goat cheese is a good source of riboflavin and phosphorus.


One ounce (28g) of soft goat cheese provides 102 calories, 8g fat, 1g carbohydrate and 6g protein.


Impact on the Environment


Local cheese produced on a small scale has less impact on the environment than large industrial production. Sheep and goats can produce high-quality milk without the aid of hormones, and, because of their smaller size, require less land for grazing than cows. And, as with any locally produced food, local cheese doesn’t travel as far from the farm to your plate, so less fuel is consumed in the process.


How To Use



Goat cheese is usually sold in logs or rounds that may be crumbled or sliced into small medallions. Try rolling logs or rounds in fresh chopped herbs, finely chopped almonds or pecans, or cracked peppercorns to enhance and complement the tangy flavour.


Goat cheese is an ideal flavour and texture companion when paired with roasted and grilled vegetables, pasta dishes, and when served warm over green salads.



The main goat breeds used for dairy production are Alpine, Lamancha, Nubian, Oberhasli, Saanen and Toggenburg.


Fresh, creamy goat cheese is known as chèvre. As it ages, it turns into firmer cheese like halloumi, feta and crottin. Every country with dairy goats has its own national cheeses that inspire pride. Today, Canadian cheesemakers make goat milk versions of many traditinal cow milk varieties, such as cheddar, mozzarella, gouda, camembert and brie.