Goats Cheese Day
June 25, Wednesday
History and date
On June 25, 1998, the American Cheese Society together with the French producer Bongrain (now Savencia) established this day to promote goat cheese and its health benefits.
Goat cheese has existed since ancient times — the earliest samples date back to around 5000–6000 BC in Ancient Greece and Mesopotamia.
Why this date
June 25 became a symbol of recognition of the variety of flavors and benefits of goat cheese. The day draws attention to its low fat content, rich vitamin profile (A, E, K, B3, B6), and easy digestibility.
Why the holiday matters
* it highlights the nutritional value of goat cheese as a lighter and more diet-friendly option compared to cow’s cheese
* it supports local farmers and artisanal cheesemaking businesses
* it celebrates the rich cultural heritage of cheesemaking, with roots in ancient civilizations
How Goat Cheese Day is celebrated
1. hosting cheese tastings: trying different varieties at cheese parties or gourmet shops
2. visiting goat farms: learning cheesemaking and tasting fresh cheese right from the source
3. preparing dishes with goat cheese: salads, pizzas, tartlets, desserts
4. creating themed cheese platters: with fruit, honey, nuts and herbs
5. learning to make goat cheese at home: culturing, pressing and aging cheese yourself
Interesting facts about goat cheese
* goat milk contains medium-chain fatty acids, which are easier to digest and less likely to be stored as fat
* goats begin giving milk at around two years, and one goat can produce up to 5 liters per day
* about 4–6 liters of milk are needed to produce 1 kg of cheese, depending on the type
* goat cheese comes in many varieties — from soft fresh to hard aged: feta, halloumi, garrotxa, labneh and more
Conclusion
Goat Cheese Day is a great opportunity to discover the diversity of flavors and benefits of goat cheese, support cheesemakers and enjoy delicious and healthy food.
May this day be filled with new gastronomic discoveries!