Cheese made from goat’s milk tends to have a tangier, even earthier flavor than cheese made from cow’s milk. It’s also known as chèvre, which means “goat” or “goat cheese” in French. Goat cheese has between 5-9g of protein per ounce.
Because they contain a higher concentration of milk, hard goat cheeses have a touch more protein (about 9g) than soft, spreadable goat cheese (5-6g). Both are a good source of vitamin A, which is important for skin health and immune function, but hard goat cheeses have a bit more fat than softer goat cheese due to the aging process, Scherer says.
“Goat cheese has lower lactose than cow’s milk cheese, making it easier to digest,” Scherer adds. Soft goat cheeses are great smeared onto a cracker or slice of baguette, or whipped into a dip. Hard goat cheeses make unexpected additions to a cheese board.