|Coincidentally, today’s tip rides on the tail of yesterday’s goat’s milk food find. If you’re lactose intolerant, or have guests who are, it’s generally due to the larger protein molecules in cow’s milk that are more difficult to digest. Goat’s milk and sheep’s milk have smaller, more easily digestible molecules. Serve those cheeses along with mozzarella di bufala, made from water buffalo’s milk. The same principle applies to yogurt. Redwood Farms (goat), Old Chatham Sheepherding Company (sheep) and Spoondance Creamery (it can still be found under its former name, Woodstock Water Buffalo Yogurt) make delicious yogurts. Read more about these products in the Cheese Section of THE NIBBLE online magazine.||
A fresh goat cheese round covered with chives from Cypress Grove Chevre, a NIBBLE Top Pick Of The Week. Read our review—we’re maaad about it.
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