Goat’s milk, tangy and thinner than cow’s milk, curdles quickly into sharp cheese prized in rural markets. A goatherd sells it fresh or soured; it is richer in fat than sheep’s milk and spoils faster. Poor villages rely on goat herds for both milk and cheese, stretching a single animal’s yield far.
Milk, goat
Tangy dairy curdles quickly into sharp cheese, richer than sheep's.