Whole foods: the nutritional benefits of goat cheese


Known as ‘chevre’ by the French Goat’s cheese is simply made by letting raw milk curdle, before pressing the curds and contains a similar fat content to that of feta cheese (18-21%).

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With its rather basic processing, the extra bonus of using goat’s cheese is that it contains very little salt which is a bonus for anyone keen to keep their salt intake as low as possible.

Another great thing about goat’s cheese is that you need very little, and hence can enjoy relatively small amounts as a spread or salad addition for maximum flavour for far fewer calories and fat than if you used heavy haloumi or cheddar cheese.

Recipe of the Week: Beetroot, Fennel & Goats Cheese Salad

Serve 1


1 beetroot, thinly sliced

1/2 fennel bulb

2 tbsp. walnuts

25g goats cheese

1 cup mixed leaf salad

1 tbsp. olive oil

1 1/2 tbsp. balsamic vinegar or glaze


1. Mix all the ingredients in a bowl and serve.



1 Comment

  • Aurora says:

    Hi Susie, just read your ‘The Key Diet Strategies of Lean People’ in SMH and wanted to say thank you for such a fantastic article. I think a lot of people are tired of feeling tricked into reading the same old click-bait diet articles and it was a rare genuine pleasure to read your piece this morning. After years of struggling with yo-yo dieting and binging to now finally happily sticking to a healthy diet, I know there’s so much truth in what you’ve written and also some great advice for when it comes to maintaining in the future. It was only after coming here that I connected the dots and realised you’re the same dietician who made a fool (initially accidentally hit letter t instead of f, maybe more appropriate) of Pete Evans. Good on you, please keep up your good work!

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