Wednesday, 1 August 2012

Cream of Irish Goats Cheese Rises to the Top!

Congratulations are in order to Yeats Country Food and once again to Michael Finegan for awards recently picked up at the International Cheese Awards in Nantwich, UK. A deluge of of prizes were awarded to Irish cheese producers and among them Yeats Country Spreadable Goats' Cheese and Michael's Boyne Valley Blue. A testament to the quality of goats' milk produced in this country and the dedicated cheese makers turning it into a delicious end product.

Did you notice anything wrong with my headline? If you leave fresh cows' milk overnight you will find that the cream separates and rises from the milk below.  This is due to a compound called aggultinin.  However most cows milk undergoes a process called 'homogenisation' which prevents this separation taking place.  Goats' milk does not contain agglutinin and is therefore naturally homogenised.  This is just one of the claimed health benefits of drinking goats' milk. You can read more about these benefits here.

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