Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Goat’s milk is often consumed by young children, the elderly, those who are ill, and many people who have a low tolerance to cow’s milk. Goat’s milk is more similar to human milk than that of the cow, and as such, is considered easier to digest and is less likely to cause lactose intolerance.
Goat cheese, like goat milk, is lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin.
Goat cheese contains less lactose than cow’s milk and cheese, and contains smaller fat globules, which make the cheese easier to digest. A 1-oz. serving of a typical brand of goat cheese contains 70 calories, 45 of which are from fat. A 1-oz. serving of a typical brand of cheddar cheese, however, contains 110 calories and 80 from fat. If you substitute a serving of goat cheese for cheddar each day for a week, you will cut nearly 300 calories from your diet.