Blog | September 4, 2017

Goat cheese

Some people might be ok with giving up dairy, but for the rest of us, the cheeseless life is just not a realistic option.

Did you know that it’s estimated 72 per cent of the world’s milk consumption is from goats?

The good news is that goat cheese has fewer calories than cow’s cheese and is rich in essential nutrients vitamin A, vitamin B, riboflavin, calcium, iron, phosphorus, magnesium and potassium.

Goat milk has less lactose and a slightly different protein structure than cow’s milk. These subtle shifts actually make a big difference. Even people who are allergic to cow’s milk can usually drink goat’s milk without issue. Goat cheese contains less lactose than cow’s milk and cheese, and contains smaller fat globules, which make the cheese easier to digest and ideal for people who suffer from lactose intolerance

The low amounts of sodium and good amounts of potassium in goat cheese helps in modulating the blood pressure in those who suffer from high blood pressure.

Goat cheese is especially rich in calcium. Calcium is especially important for the body to help strengthen bones and teeth as well as protect from diseases. Eating goat cheese rich in calcium can also boost your metabolism.

The antioxidants and antibodies, particularly selenium, found in goat cheese help to protect the body from infections and germs. The nutrients and good bacteria in the cheese keep the gut healthy thanks to their probiotic activity.

These milk-making machines are opportunistic foragers who happily munch on a wide variety of plants like desert scrub, weeds, trees, shrubs and aromatic herbs, reducing plant overgrowth and lessening the risk for forest fires.

Not only do we have goats to thank for their cheese, but also coffee! Apparently in Ethiopia a goat herder saw goats behaving more actively and energetically after eating from a particular bush. He then tried it himself and felt uplifted, awake and full of energy. It was coffee bean plant!

We’re excited to be launching a new menu at The Brasserie and here is one of our featured salads (recipe below, pictured above) incorporating as much local produce as possible.



roasted pumpkin
local mixed greens
candied walnuts
spicy pumpkin seed granola
walnut vinaigrette
goat cheese


Puree a portion of the roasted pumpkin and spread as a base to the salad. Combine mixed greens, candied walnuts, cranberries and granola in a bowl and dress with walnut vinaigrette. Sprinkle generously with goat cheese and enjoy the crunch, sweetness and flavour of our new favourite Brasserie salad.