The Balkan climate and mountain nature make the local goat’s milk cheese in brine one of the best white cheeses in the world. Do not mix the French goat cheese with goat cheese in brine – they are completely different!
Goat’s milk-white cheese has a balanced salty taste and hard texture.
The degree of ripening of the cheese determines the salinity and its firm consistency.
Goat’s milk is said to be the closest in composition to breast milk. Goat’s milk has significantly less lactose than cow’s milk, as well as a different protein structure. This allows even some people who have an intolerance to ordinary cheese to eat it in limited quantities without unpleasant consequences.
Some scientists call goat’s milk cheese a “natural antibiotic” because it protects people from a number of diseases. Its big advantage is that it is digested in the stomach for 20 minutes, while cow cheeses need six times more time.
Goat cheese is also valued in the diet because it has 40% fewer calories than cow’s milk.
Due to its specific taste, goat’s milk cheese combines perfectly with a number of flavors suitable for salads, snacks, appetizers, sauces, main dishes, fondue, desserts, etc.
- Goat’s cheese, matured in brine, is made from fresh pasteurized goat’s milk.
- Goat’s cheese is rich in protein, cobalt salts, vitamins A, B, riboflavin, calcium, iron, phosphorus, magnesium, and potassium.
- Goat cheese in brine is very rich in beneficial lactic acid bacteria.
Ingredients: goat milk and rennet
Packaging: Plastic packs and tins