I'm not usually a huge fan of fresh goat's milk cheeses. They are enjoyable, certainly, but I prefer the subtle complexities of a firm textured aged cheese or a runny ripe washed-rind stinker nine out of ten times in my state of cheese snobbery. For the most part, I just don't get from chevre much besides a mix of pleasant herbal tangy notes. They just don't make me think and I've never been wowed by one. I blame the laws regarding cheese-making and import in this country for this primarily. The fact that all raw milk cheeses must be aged for at least sixty days have for the most part ruins any chance of a goat's milk cheese from being anything more than just good because ninety percent of them happen to be aged under sixty days and must therefor be made from pasteurized milk.
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