GOAT CHEESE WITH PAPRIKA FROM MURCIA
The milk from which the protected cheeses are made of will become the whole natural product. It is obtained from the milking of the Goats of the Murcian breed. These are kept in registered farms in the Denomination of Origin “Queso de Murcia”.
All cheeses that are marketed must ether carry the label :
“Denomination of Origin wine Cheese of Murcia”
(Denominación de Origen Queso de Murcia)
In addition, all cheeses intended for consumption shall bear a numbered label, issued by the Regulatory Board of the O.D. Queso de Murcia. It must be placed in such a manner that cannot be re used.
BENEFITS OF GOAT CHEESE
- It is easier to digest: Goat's milk contains less lactose, casein and fat particles than cow's milk. It digests better and is more suitable for people with intolerances and gastric problems. This also makes it also good for children. After being second to breast milk, goat milk is a suitable alternative for being the similar in its structure and balanced in nutrients.
- High Nutrient Content: Goat cheese is a good source of vitamin A, vitamin D, vitamin K, riboflavin, potassium, phosphorus, iron, niacin and thiamine. It contains low levels of sodium and provides greater calcium and protein intake than the cow cheese. This high nutritional value makes goat cheese an ideal food to prevent osteoporosis, anemia, blood pressure and respiratory problems. It generates fewer mucous membranes. It is a healthy complement for your children’s diet and helps them to grow strong and develop their brains.
- It is lower in calories, cholesterol and fat: since goat's milk has less fat particles than cow's milk, goat's cheese is also lighter. So, it brings fewer calories and saturated fats (about a third less), making it an ideal choice for low-fat and cholesterol diets, as well as preventing diabetes and cardiovascular disease.
- It contains probiotics and less hormones: We can find in goat cheeses high levels of probiotics, which improve the intestinal flora and immune system, in addition to increasing the capacity to absorb calcium and synthesize vitamin B. On the other hand, Lower levels of additives and hormones than in cheeses made from cow's milk.