Each country is marked by prejudices in the collective unconsciousness. Switzerland will not have you joke on its banks, watches, chocolate, ski and obviously cheese. Did you say cheese ? Swiss of course !
Who invented goat cheese
The goat is a legendary animal found in many tales, it is also an animal present in the Greek and Indian mythology. For a very long time it has been bred for its milk, meat, skin and even its hair that was used to make brushes for Chinese calligraphy. Goat’s milk is even used to replace breast milk.
For 12,000 years goat’s milk cheese has been made and appreciated for its nutritional properties, it is even quoted in Greek mythology in Homer’s Odyssey, it is also mentioned in the Romans stories that used highly developed techniques for the production and preservation of foods including olive oil and cheese in underground cellars. Arabs have always had goat herds that adapted perfectly to hard climates and the milk they produced was particularly nutritious and thirst-quenching.
The varieties of goat cheeses
Goat cheeses are generally classified into four categories:
– Fresh cheeses
– Soft cheeses and natural rind
– Soft cheeses and floral rind
– Pressed cheeses
Swiss goat cheese
The production and consumption of goat cheese in Switzerland and elsewhere, are experiencing unprecedented growth, consumers in search of handicraft, local and natural cheeses become more and more attracted with this variety of cheese. We know that food changes and that we more often seek genuine products.
Nowadays, goat’s milk and cheese are associated with a healthy diet.
Goat milk cheese is particularly well digested by the body thanks to the vitamins and minerals it contains, it is less fat than cow’s milk cheeses and contains more short-chain fatty acids that facilitate digestion. .
It is also an abundant source of protein and contains amino acids good for the maintenance of muscle tissue, for 100g of goat cheese there is around 20g of protein. In addition, it is rich in vitamins A, B, trace elements, a high amount of Zinc and Selenium, it is a good source of calcium and protects the intestines.
The goat’s fresh milk from small productions is sent to the nearby cheese factories which immediately start production; each craftsman has his own recipe, and his own experience which gives him an irreplaceable dexterity. The use of raw milk is the secret of manufacturing such cheeses; milk is rich in enzymes and good lactic acid bacteria.
The manufacture of goat cheese takes place in 5 stages:
– The curdling of milk
– The molding of the curd
– Draining or drying the cheese
Goat cheese making
For centuries, the manufacture of goat cheese has not changed much as to the various steps taken. Modern technology has mainly increased the methods of conservation and thus allowed to export over long distances.
Goat Cheese Producer
Of the 7,000 goat farmers, many transform their own milk production into cheese, which is a modest amount compared to cheeses produced in cheese factories. The annual production in Switzerland exceeds 1000 tons per year with a growth rate of around 10% which exceeds by far all other types of cheese.
goat milk cheeses
Switzerland exports more than a thousand varieties of this cheese, it can be made halal … There are as many possible shapes as the imagination allows (crottin, pyramids, round, log, tomme…), way of refinement, texture going from soft, fluffy, pressed or even uncooked ones.
Indeed, it has not been heated after coagulation. The Swiss Cheese Company specializes in goat cheese of all quality and including the halal variety.
Goat’s cheese of the Swiss Cheese Company
Following the market trends and constantly innovating is an integral part of the vision and the policy of the Swiss Cheese Company, and with our semi-hard goat cheese offered in tommes of 2kg. The Halal variety is also produced according to the strictest rules of an art transmitted to our master-cheese makers from generation to generation. It is a pride with its sweet and intense taste, fragrant and hidden, with a smooth and creamy texture.