Goat cheese is made from goat milk, lactic cultures, rennet or a microbial coagulant, and salt, depending on the recipe. Once made into cheese, it consists mainly of water, protein and fat, as well as minerals such as calcium, lactose and vitamins, particularly vitamin B2.
Its composition varies depending on the type of cheese, its recipe, how long it has been ripened and its water content. Fat, calcium, lactose and salt levels also vary from one product to another.
Whether fresh, ripened or creamy, every goat milk product has its own character on the plate and its own nutritional profile.
The table on the packaging shows the nutritional values per 100 g. This makes products easier to compare, but it does not always reflect the amount actually eaten. To find out what your meal really provides, these figures need to be adjusted to the portion served.
Yes, goat cheese provides protein, but the amount varies depending on the type of product. A goat cheese log, fresh goat cheese, and others goats cheeses do not contain the same proportions.
Protein contributes, among other things, to the maintenance of muscle mass and normal bones. It is also a component of many tissues in the body. Requirements vary depending on age, level of physical activity and individual circumstances.
Protein can come from dairy products as well as eggs, fish, meat, pulses and nuts.
No. Ripened cheeses, which contain less water, generally have a higher concentration of protein than fresh products or goat milk yogurts.
For example, 100g of Soignon Spreadable goat cheese Pyramid Plain, contains 10 g of protein, while the Soignon Ripened goat log contains 20 g of protein per 100 g of cheese.
Yes, goat cheese can contribute to calcium intake, although the amount varies from one product to another. A good reason to enjoy a little variety!
Calcium contributes to the maintenance of normal bones and teeth. It also contributes to normal muscle function. According to ANSES (French public authority for Food, Environmental and Occupational Health & Safety), dairy products are among the main dietary sources of calcium, alongside pulses, nuts, certain vegetables and some types of water.
ANSES sets the population reference intake for calcium at 950 mg for a healthy adult over the age of 25. This value increases at certain stages of life, particularly during adolescence and for people over the age of 55.
Not all cheeses made from goat milk provide the same amount of calcium. Ripening, the recipe and water content all influence their composition. A ripened goat cheese log often has a higher concentration of nutrients than a fresher product with a higher water content.
The Ripened goat log, 150g, for example, contains 130 mg of calcium per 100 g. This nutritional value applies only to this particular product. To find out how much your portion provides, always check the label of the cheese you have chosen.
Vitamin B2, also known as riboflavin, contributes to the body’s normal functioning. In particular, it contributes to normal energy-yielding metabolism, the maintenance of normal skin and mucous membranes, and the protection of cells from oxidative stress. Like other vitamins, it needs to be supplied regularly through the diet.
Good news for goat cheese lovers: goat cheeses can contribute to vitamin B2 intake, as this vitamin occurs naturally in dairy products. However, the amount varies depending on the product and how it is made. Soignon goat cheese log, for example, is rich in vitamins B2 and B9.
That adds another nutritional dimension to the pleasure of enjoying a generous slice of goat cheese on bread, in a salad or lightly melted over vegetables.
Goat cheese is right at home on a colourful plate. A few slices on wholegrain toast, some cubes in a crunchy salad or a melting portion served with roasted vegetables are all you need for a delicious meal.
For a balanced plate, serve goat cheese alongside vegetables, whole grains or pulses. A few roasted tomatoes, lentils, bulgur or a generous slice of wholegrain bread are enough to create a satisfying, flavourful meal.
A portion of cheese is around 30 g. This amount should still be adjusted according to the rest of the menu: a lentil salad with goat cheese is not put together in the same way as a meal that already contains meat, eggs or a rich sauce.
Goat cheese works well in countless combinations, from the simplest to the most indulgent. With a few good ingredients and some contrast in texture, it can easily become the finishing touch that makes all the difference on the plate.
Whether fresh, creamy or more fully ripened, goat cheese offers more than taste alone. Depending on the product chosen, it can also contribute to intakes of protein, calcium or vitamin B2.
The main thing is to enjoy this variety: fresh goat cheese to add creaminess to toast, a few slices of goat cheese log in a salad, or a portion lightly melted over roasted vegetables. All are ways to combine enjoyment and variety on the plate.
Sources:
Cholesterol can have a negative impact on our health, especially on the heart. To get it under control, adopting a varied and balanced diet is essential. But how do dairy products fit in with all this? Let Soignon tell you how.
Contrary to popular belief, lactose intolerance and dairy products can go hand in hand. Cutting dairy products out of your diet risks depriving yourself of the essential nutrients that they provide, such as calcium. Most people who are lactose intolerant can consume dairy products as long as they follow simply dietary advice, and Soignon will show you the way ahead.
Are your friends already cheese lovers or willing to explore? Why not make your next evening together an all-cheese affair, from the starter to the dessert? Besides the undeniable advantage of requiring zero preparation, this cheese-centered meal promises to be a friendly and tasty evening! Discover our tips for preparing a totally goat cheese party with friends.
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