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Cheese Care & Health Benefits
Cheese keeps best as a whole cheese. Larger pieces of cheese keep better than small pieces. It’s better therefore to buy more of fewer cheeses if the cheese is not going to be eaten instantly.
Storage of the cheese as a rule 4°C maintains the cheese as is, above 8°C starts the ripening process and further development of the cheese. All Te Mata Cheese packaging is wrapped in specifically designed packaging for the purpose of preserving freshness while still allowing the cheese to mature. If you have discarded the wrapping that the cheese has been purchased in, use waxed paper (lunch/baking). Waxed paper does the best job of keeping cheese in the right condition. If you do use cling film, cover the cut surface with waxed paper, allowing the rind to breathe.
Have you brought a large piece of Feta and would like to keep it maturing in brine? In a small container with water, immerse the remaining feta, add a teaspoon of salt and cover before putting back in the fridge.
Rind development of Blue Cheese is safe to consume and is a sign of a well aged Blue. If you fine this undesirable just use the back of your knife to scrap the excess from the exterior of the cheese.
Always bring your cheese to room temperature an hour or two before serving.
Benefits of Sheep & Goats’ Milk
For many people with intolerances to Dairy the use of Sheep & Goats’ milk products have been advised to use. At first glance it does appear that the fat content of sheeps’ & goats’ milk is high, compared to cow milk, but the fats in sheep/ goat milk are mono and polyunsaturated (healthy) fats. Sheep & goats’ milk fat globules are smaller than cows milk, making it naturally homogenized. The ‘natural’ homogenized state not only has a balancing effect on the metabolism, but makes it easier to absorb.
Sheep milk is especially higher in calcium, protein, riboflavin, thiamine, folic acid, B12, Calcium, Zinc and Iron compared to goat and cows’ milk. Each of these elements is important to a healthy, balanced diet for people of all ages. Sheeps’ milk is sweeter and has a nutty taste compared to the stronger Goats’ milk flavours.
Can Sheep & Goats’ milk products help you?
Skin Problems?
The high zinc content in sheep milk is a natural way to clear up skin problems. Sheep and goat milk is recommended for people who suffer from eczema and related problems.
Asthma?
It is recommended that people suffering from asthma try eliminating cows’ milk products from their diet and replacing them with sheep or goat milk products.
Nutritional Analysis of Fresh Sheep, Cow & Goats’Milk
| MILK % |
SHEEPS' |
COWS' |
GOATS' |
| Total Solids |
18.27 |
11.2 |
12.1 |
| Fat |
6.69 |
3.9 |
3.5 |
| Protein |
5.6 |
2.9 |
3.4 |
| Lactose |
4.84 |
4.15 |
4.53 |
| Calorie value/100g |
102 |
77 |
73 |
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VITAMINS mg/100g |
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| Riboflavin |
4.3 |
1.4 |
2.2 |
| Thiamine |
1.2 |
0.5 |
0.5 |
| Nicotinic acid |
5.4 |
2.5 |
1 |
| Pantothenic acid |
5.3 |
3.6 |
3.4 |
| B6 |
0.7 |
0.6 |
0.5 |
| Folic acid |
0.054 |
0.006 |
0.052 |
| B12 |
0.0098 |
0.0007 |
0.0027 |
| Biotin |
0.05 |
0.04 |
0.017 |
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MINERALS mg/100g |
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| Calcium |
162-259 |
102-203 |
110 |
| Phosphorous |
82-183 |
86-118 |
90 |
| Sodium |
41-132 |
35-65 |
58 |
| Magnesium |
14-19 |
13-19 |
11 |
| Zinc |
0.47-1.2 |
0.19-0.48 |
0.36 |
| Iron |
0.03-0.14 |
0.01-0.11 |
0.04 |
Adapted from Juliet Harbutt's' The Cheese Web' |
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Copyright © 2004 - 2006 Te Mata Cheese Company Ltd. All rights reserved.
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