Our Leaning Oak goat and sheep cheese comes in all forms from hard to soft: strong to relatively mild - although the high proportion of fatty acids such as caprylic and capric acid in goat’s milk give most goat’s cheeses a characteristic tart flavour which is excellent for cooking as well as a table cheese.
Tomato & Fresh Sheep Cheese Tart Read Recipe »
A Turkish Starter Read Recipe »
Baked Apples with Leaning Oak’s Cajeta Read Recipe »
Goat Cheese & Mushrooms on Ciabatta Read Recipe »
Baa Baa Blue & Walnut Fingers Read Recipe »
BLUE GOAT Cheese & Pear Tart Read Recipe »
Spaghetti with Smoked Trout and Lemon/Lime Marinated Feta Read Recipe »
Sheep milk is highly nutritious, richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow’s milk and has little effect on cholesterol levels in people. According to a German researcher, sheep milk has more conjugated linoleic acid (CLA) than other milk. CLA is a cancer-fighting, fat-reducing fat.
Goat milk is as close to perfect food as possible in nature. Its chemical structure is amazingly similar to mother’s milk. It is a complete protein containing all the essential amino acids without the heavy fat content of cows milk.