It's easy to get answers about health and nutrition! Just send your question by email to askdrgourmet
@drgourmet.com
and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.

Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, M.D. | Terms of Use | Privacy Policy

 


          

Ask Dr. Gourmet



What can be substituted for goat cheese?

My daughter lives in Italy, in the Puglia region (southeastern coastline). They can not get goat cheese. What could she use to substitute for goat cheese in recipes?

Dr. Gourmet Says...

There would be a number of great choices for your daughter. The key is for her to look for a soft, creamy cheese that is made with a reduced fat milk. Because goat and sheep milk is naturally low in fat, they work well in many recipes.

Ricotta is traditionally made with sheep's milk and is lower in fat as a result. The creamy Ricotta di Pecora is an example. These are not like the ricotta that is sold in the U.S. that is made with cow's milk. They are generally a firmer cheese, similar to the types of goat cheese widely sold here. The lower fat ricotta sold in the United States does make a good substitute as well, as it will melt well and offer a creaminess to sauces like Fettuccine Alfredo. If she has access to a reduced-fat cream cheese, that would work as well.

Thanks for writing,

Timothy S. Harlan, M.D.
Dr Gourmet