SPITZEBÄRG goat cheese

We produce our semi-hard goat cheese from conventional milk between the end of February and mid-August. Goat milk differs significantly in composition from cow and sheep milk. While sheep milk is by far the milk with the highest content (fat + protein) of these 3 different types of milk, goat milk is at the other end. On an annual average, it has only about 50% of the fat and protein content of sheep milk and quite a bit less than cow milk. These differences are a challenge for cheesemakers. It is important to take these facts into account in production in order to achieve a cheese quality that is as balanced as possible throughout the year.