Did you know that your skin is more than just a covering that keeps your “insides” from being on the “outside”? Skin is actually a complex organ that helps get rid of toxins through perspiration, and can also absorb substances–both good and bad–that get carried through your bloodstream and passed through all your organs. That’s how medication patches work, and why we’re warned against prolonged skin contact with substances like gasoline.

But, you can use this property to your advantage by using only healthy, wholesome products on your skin. Keep in mind that putting a substance on your skin is almost a weak version of eating that substance; some of it is going to get absorbed by your bloodstream and passed through your body.

When you think of that, it only makes sense to follow the advice that, “If you wouldn’t eat it, don’t put it on your skin!”

Goat milk is one of the most nutritious, wholesome foods available. Goat milk has also been used for thousands of years in both its fresh and fermented states as a beauty and skin care product.

While cow’s milk provides some of the same benefits, there are subtle differences.

First, the fat molecules in goat milk contain significantly larger amounts of medium chain fatty acids, known as capric, caprylic and caproic acids. These molecules are smaller than in cow’s milk, helping it to remain, to a large degree, naturally homogenized within the milk.

The larger proportion of shorter chain fatty acids as compared to cow’s milk, combined with the smaller size, makes the fat in goat milk more accessible to being absorbed by the skin.

Concerning protein, goat milk also differs in that it contains more shorter strand proteins, making it easily absorbed by the skin. This greater absorption property of fat and protein helps leave skin smooth and supple.

Finally, goat milk is rich in many vitamins and minerals that are absorbed through the skin along with the fat and protein. Vitamin A, of which goat milk contains about 47% more than cow’s milk, is particularly important to skin health.

While milk baths are one of the easiest and most popular categories of skin care recipes, there are other easy, inexpensive ways to use dairy products to improve your skin’s health.

Fermented products, such as yogurt, kefir and buttermilk contain lactic acid, which is a type of alpha-hydroxy acid commonly used in commercial skin care products as an exfoliant. These fermented products, either alone or combined with other natural ingredients like fresh fruits, make excellent facial masks that have the ability to moisturize, exfoliate and tighten skin.

And, the whey from these products, which is easily obtained by letting them drain through cheesecloth overnight, makes an excellent facial toner and rinse for hair.

Finally, goat milk soap and lotion provide a gentle, moisturizing basis for a daily skin care regimen. The lactose helps produce a creamy, luxurious lather that is unlike any other kind of soap, and the extra fat content from the milk ensures a gentleness that won’t dry skin.

So, the next time your skin is dry and thirsty, give it nutrients–not chemicals–to quench that thirst!

Maria Garza began raising dairy goats in 2001 as part of a diversified, small-scale farm that also included horses, donkeys, sheep, chickens and ducks. Initially interested more in the goats themselves, she was soon amazed by the quality and taste of the milk they produced.

Being by profession a scientific researcher, she put her research skills to use on goat milk, learning not only how to process it and make delicious cheeses and other products, but also about the chemical and nutritional properties. The findings convinced her that goat milk is truly an amazing nutritional substance that’s vastly under-utilized in providing nourishment in Western society.

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There is an old saying that goes “age doesn’t matter, unless you’re a cheese”. Beyond its attempt to be funny, there is actually a certain truth behind such saying. Aging in cheese, sometimes called ripening, is the most important part in making cheese.

By letting the cheese to rest in carefully controlled conditions, they are able to develop the look, the texture, the flavor and even the aroma properties that make them unique. With aging, the bloom blossoms on Camembert, the holes magically turns into Swiss, and the veins burst through Gorgonzola.

As a cheese ripens, microbes and enzymes develop inside, breaking down the proteins and the milk fat into several complex combinations of amino acids, amines and fatty acids. In the end, these processes enrich the texture of the cheese as well as intensify its flavor.

In order to have their own unique characteristics, most cheeses are aged between the periods of two weeks to two or more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for instance, are allowed to ripen for 24 to 36 months and thus its interesting nutty-fruity taste and its hard, gritty texture. The mildest cheeses such as ricotta, and cream and cottage, are eaten fresh right away and are not ripened at all.

However, some cheeses are ripened mid-range – often termed as semi-aged cheese – for about 5 to 10 weeks. And one of the best tasting semi-aged cheeses available in the market today is the Bucheron cheese.

Bucheron cheese is made from pure goat’s milk, originally a native of Loire Valley in France. Widely available and absolutely tasty, the Bucheron makes a perfect ingredient for a salad or sandwich. It has a soft, creamy center almost the same in texture to a typical chevre (goat’s cheese), but typical this cheese is not.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Surrounding its creamy center is a ring of a much harder, tangier cheese that tickles your taste buds with a pretty sharpness and complexity that will surely out your typical chevre to shame.

Its interesting characteristic – the layer of gooey cheese around the large chalky core and a thin bloomy layer of mold similar to brie cheese – is due to its youth. Softly ripened cheeses age from the outside in, thus explaining its interesting center.

Thanks to the natural magic of mold, you get two cheeses in one block: a creamy, mushroomy center with a dry and clay-like and mildly tangy fresh goat milk cheese at the crust. Go ahead and try Bucheron cheese today! Pair it with Bordeaux’s or any dry whites and sink slowly into heaven.

Buy Bucheron cheese from idealcheese.com, New York’s trusted gourmet cheese shop. Our cheeses are guaranteed fresh and always hand-cut to order. For any questions about our cheese call us 1800-382-0109 for cheese.

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Based on the publications done by the USDA, raw goat meat has a fat content of 50 percent-65 percent lower than beef, while almost the same protein. Mutton fat also has a 42 percent-59 percent lower when compared with the lamb.

For the cooked meat. Goat meat has saturated fat percentage of 40 percent lower when compared with chicken (without skin) and each of 850 percent, 1,100 percent and 900 percent lower when compared with beef, pork, and lamb.

Based on research results Devendra, fatty acids contained in the majority of goat meat (68,5-72,3 per cent) consist of unsaturated fats. Goat meat contains lauric acid, myristic, and palmitic acid which is not saturated weak classified into groups each nonhypercholesterolemic of 2.0, 2.6, and 27.6 percent. In addition, goat meat contains unsaturated fatty acids Oleic (C: 18.1) as much as 30,1-37,0 per cent, linoleic (C18.2) as much as 13.4 percent, and linolenic (C: 18.3) as much as 0.4 percent .

What about Cholesterol Goat Meat?

Cholesterol content of goat meat was almost the same as beef, lamb, pork, and chicken and lower when compared with some dairy products and processed chicken meat and food from the sea. Goat meat contains cholesterol as much as 76 mg per cent, while for beef, fish and sheep is 70 mg per cent. Cholesterol content of pork and chicken is 60 mg per cent.

Goat without considering age, nation, and the maintenance role in providing high-quality meat and also a source of healthy fats with the risk of consuming a minimum cholesterol. In addition, goat meat contains more iron, potassium, and thiamine content associated with a lower salt.

Goat meat contains all essential amino acids and contains less calories. Therefore, it can be concluded that the meat goats belonging to the food in a friendly and healthy for consumption, provided that it is not excessive.

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