Dairy-Cow-and-Goat-milk-cheese

Goat Dairy Products

The Goat Peter’s Story
Several years ago, Goat Peter’s was started in the Magaliesberg valley by a Swiss couple. Their first goat was called Heidi, a respectable Swiss name, and it did not take much thinking to link Heidi to the company name, Goat Peter’s. Both names are derived from the well-loved children’s classic, Heidi, the little girl and her friend Peter, the goat herder, who lived high up in the Swiss Alps in the Canton of Grison.

In 2008 Alastair and Marianne took over Goat Peter’s and continued to make the already well-known goat milk products, i.e. yoghurt, cottage cheese, feta, halloumi, ricotta, kefir, and a hard cheese. The product range has since been expanded and now includes gouda- and cheddar-styled hard cheeses, as well as delicious cheese rolls, called chèvre, in different flavours. Goat Peter’s products have been highly awarded in South Africa. In 2010, Goat Peter’s took the top honours at the South African Dairy Championships, and their Grison won the Product of the Year award, making history as the first, and still the only, goat milk product to win this top prize. The two hard workers are excited about the good response to their products and remain committed to supplying the best quality cheeses at all times.

the  benefits  of  goat  milk

Did you know that more people worldwide drink goat milk than cow’s milk? Unlike cow’s milk, there is no need to homogenise goat milk. While the fat globules in cow’s milk tend to separate to the surface, the globules in goat milk are much smaller and will remain suspended in the solution. This also means that goat milk can be frozen.

Goat milk is a very good source of calcium and of protein, phosphorus, riboflavin (vitamin B2) and potassium. Perhaps the greatest benefit of goat milk, however, is that some people who cannot tolerate cow’s milk, are able to drink goat milk without any problems. Goat milk has also been shown to enhance the metabolism of both iron and copper, especially when there are problems with absorption of minerals in the digestive tract. These, and other factors, are likely to play an important role in the tolerability of goat milk versus cow’s milk.

For infants who have difficulties with digesting dairy products, goat milk can sometimes even be used as a replacement for cow’s milk-based infant formulas.

Most people assume that goat milk will have the same strong, musky taste for which goat cheese is famous. Yet, in fact, good quality goat milk has a delicious, slightly sweet, and sometimes also slightly salty, taste – and good quality goat milk cheeses only have a hint of a goaty taste.

Anyone who visits Europe will soon become aware that goat milk is widely used. In France, for instance, there are well over one million dairy goats, and small producers throughout the country make hundreds of varieties of goat milk cheeses.