What’s all the fuss about Goats Milk?
With the recent rise in alarming statistics surrounding the increasing number of dairy allergies, the unsettling truth about factory farming and it’s contribution to pollution, and more and more people choosing to opt-out when it comes to cow’s milk, we thought it be an opportune time to clarify the benefits and betterment of favouring alternative methods of consuming cheeses… Because it’s something that’s really getting on our goat (pun intended.)
Here at The Drunken Nanny, we are devoted to producing products that will delight the senses of even the finest cheese connoisseur, without leaving them nursing a tummy full of gripe and an unpredictable bathroom schedule.
Ok, enough kidding around (sorry, couldn’t help it…)
Looking at the physicality of a goat, it’s weight is more in line with that of a human. As opposed to a 1,000 kilo cow. This may offer up a valuable clue in regards to ease of digestion. We choose to see this as truth that the milk of a goat is more compatible for a humans digestive system. Another factor is the process by which typical shelf bought cow’s milk goes through – usually, the milk ends up quite far from the original liquid that comes from ol’ Daisy. Oppositely, our milk is gently vat pasteurised. This allows us to keep our milk safe and keep it as close to its natural state, whilst being free of bacteria or other harmful organisms, and unnecessary additives.
What makes a goat the preferable animal for intolerant folk is that it’s milk is naturally homogenised. This means it ends up with smaller fat globules, thus making it easier to digest that other milks. The higher levels of medium short chain fatty acids (MCT) in goat’s also assist this process and aid the absorption of lactose in the body. Lactose is the natural sugar that occurs in animal milk, and in a typical sense, is broken down by an enzyme in the body called Lactase which goes on to break it down furthermore to supply energy to the bloodstream. However, because of the fat and fatty acid ratios in cow’s milk, some bodies cannot produce enough lactase to compensate… (Bloating and gas then ensues as the digestive system revolts.)
Although we are not a certified organic farm, we prioritise a grass-based farming method, which sees our goat’s happily graze on organic pastures year round. Our goat’s also snack on a daily dose of cider vinegar and seaweed which enhances the unique flavour and nutrient profile of the resulting cheeses. We currently hold a flock of 100 dairy goats, with Saanen and Toggenburg and a small percentage of Nubian breeds making up the mix. These ladies are known for their superior milking ability, all have their own identity, personality and name, and most importantly showcase a happy and cooperative work ethic when it comes to delivering you and your tum the most suitable and sensible cheeses to devour without uncomfortable consequence!