Everything you need to know about eating and cooking with curds
Goat cheese might be the most controversial cheese. If you work at a cheese restaurant or behind a cheese counter (as I have) and ask people "Is there anything you don't like?," you will hear "goat cheese" like a sad refrain.
Why? Is it because people have been inundated with inferior, chalky grocery store goats? Is it the gamy funk? Is it the fault of the goat, the poor humble goat? I love goat cheese with all my heart and tummy, so to me, this doesn't seem fair.
I am a goat cheese evangelist and optimist who believes even the staunchest goat cheese hater may be forever converted with a bite of something ethereal, something that shatters all goat cheese expectations, like the raw milk Tomme de Chevre Aydius, which has the texture of gruyere and a grassy sweetness that departs entirely from the familiar goat lexicon.
Behold, the beautiful, sculptural varieties of French chevres. The logs, the pyramids, the buttons. French cheesemakers have been crafting chevre for a thousand years and counting. Whatever your goat cheese stance, I urge you to open your mind and mouth to some (or all!) of these seven greats.
7 Goat Cheeses You Should Know
- Humboldt Fog
- Bleu du Bocage
- Crottin de Chavignol
- Tomme de Chevre Aydius
- Saint-Maure de Touraine