Who says goat cheese is only for savory food. Definitely eat the whole thing, rind and all. Cut open the pillowy bloomy rind to find bright white, smooth paste, bisected with a thin line of black vegetable ash. If you see something not so nice, please, report an inappropriate comment. As the little guy ages, he will become drier and increasingly intense, a bit gamy, and terribly delicious. Notes: A blue goat? Add a handful of marcona almonds and a sliver of quince paste and you're golden. My mind was flown when I first tried this one. How about a whole cake's worth. Bleu du Bocage doesn't just taste like blue; it tastes like meaty, toasty, clean cheese, spiked with a perfect dose of sharp salitiness as a wonderful footnote. 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. Some comments may be held for manual review. Say cheese! ... Best Of Lists / 50 Best Wines / 25 Best Rosés / 50 Best Beers / Is it the fault of the goat, the poor humble goat? Mix the goat cheese and cream cheese in a bowl with a mixer until uniform in texture. The little package packs a wallop of tangy, sharp flavor. Mary Keens started crafting goat cheeses in the 1980's and helped lead the American artisanal cheesemaking revolution. Tear off a hunk of baguette and smear a generous smear and life is good. Serve: You can't go wrong with the famous wine from the same place: the flinty, dry Sancerre. Learn more on our Terms of Use page. Brunet tastes like mushrooms, yeast, and sweet, sweet cream. Region of Origin: The Vendée, in Western France. Or make a remarkable grilled cheese. The number of goat cheese entries in annual competitions sponsored by the American Cheese Society has doubled since 2005, and the sales of both domestic and imported goat cheese in supermarkets have experienced a huge surge—a whopping 10 percent increase in 2010 alone. All products linked here have been independently selected by our editors. 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. ): sweet under a bit of earthiness, milky, and fabulously luscious. Region of Origin: Berry, in the Loire Valley. It's an American original. Is it because people have been inundated with inferior, chalky grocery store goats? Tomme de Chevre Aydius looks and feels like one of these Pyrenees classics—but behold!—it's made with fresh, raw goat's milk, then aged for about six months for startling complexity. Slice it open and find a bright white, moist paste, laced with a grayish-green blueing. Slice in half and use to top an arugula and olive salad; bonus points for warming until just short of melty. We recommend, review, and eat a lot of cheese. Serve: With Cava, of course! Garrotxa's gentle earth and herb and hazelnutty flavors entice big time. Grassy, fruity, and musty, with a melting, smooth mouthfeel, this is a really cheesy cheese. This cheese is aged for several months, but retains a stunning delicateness. https://www.realsimple.com/.../shopping-storing/food/goat-cheese-varieties If you see something not so nice, please, report an inappropriate comment. This is a cheese that goes with everything. Scoop the cheese mixture into small balls, then roll in the cranberry-pistachio mixture to coat completely. Refrigerate until firm, about 15 minutes. Serve: With Vouvray. The logs, the pyramids, the buttons. An apple a day? Why? Notes: "Gah-ROE-chah" is named for the gorge way up high in the Pyrenees of Catalunya. Notes: The southern Pyrenees Mountains are famous for their sweet, smooth sheep's milk wheels. Cheese, from All Over, You Should Just Know, Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes. 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. Beside a big green salad. Everything you need to know about eating and cooking with curds. The trace elements (minerals), such as phosphorus, magnesium, calcium, iron, and copper – all of these ensure the smooth functioning of enzymatic processes and synthesis and activation of these enzymes, hormones, and other cofactors. Like ice cream(! Paxton & … Goat cheese is the best source of minerals that cannot be produced by your body but are essential for sustenance. Notes: Crottin de Chavignol is lovely and rustic. Or with soft-dried pears, a drizzle of honey, and a crisp white wine. Notes: Humboldt Fog, created by Mary Keens at Cypress Grove Chevre in McKinleyville, California, is named after Humboldt County's thick morning fog. Unique tips for enjoying goat cheese, and pairing it with just the right beverage—whether wine, cider, beer, or spirits. Region of Origin: The village of Aydius in the Pyrenees region of France. Serve: With a glass of Shiraz, or for dessert with some amaretto with some dried figs and brandied cherries. Post whatever you want, just keep it seriously about eats, seriously. Oh, man. This is a cheese that goes with everything. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.