Here’s the secret:
- The goats live outside. They forage for food which includes eating raspberries straight from the bushes.
- The milk is minimally pasteurized ie. only minor amounts of nutrients have been killed (and some of their cheeses are raw (with all the nutrients intact) – aged 60 days.)
- The batches are small and the cheese created for a local market. ie they are not stored for months in a warehouse and shipped thousands of miles before meeting your mouth.
Nutritionally speaking, goat’s cheese has less lactose than cow’s cheese, so for the lactose intolerant, try this before abandoning cheese. Goat’s milk/cheese is also higher in many of the B vitamins, including the critical vitamins riboflavin and niacin, but slightly lower in B6 and B12 than cow’s. It also has nearly 50% more Vitamin A.
“Bigelow”, one of Ardith Mae’s aged cheeses, has a sharp “bite” (similar to-but much better than-Humboldt Fog)and a personal favorite. If you’re looking for a light, fresh cheese, try the raw milk ones which taste like grass. And raspberries.
Ardith Mae. Sold in NYC at Union Sq Farmers Market;Columbia University Market;77th Street&Columbus St Market; and various cheese shops. Also sold in PA (where the goats live). Here’s their website.
Have a favorite cheese? Tell us about it, including where we can get it !
Photo: “Bigelow” mid-consumption. Copyright © Michelle Madden
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