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Slice it open and find a bright white, moist paste, laced with a grayish-green blueing. Serve: Awesome with sweet beets and an un-oaked Chardonnay. Slice in half and use to top an arugula and olive salad; bonus points for warming until just short of melty. Region of Origin: From Touraine, in France's Loire Valley. Dip each cheese ball into the egg, and then roll in the breadcrumbs. Humboldt Fog is a gorgeous wheel of goat's milk cheese with a clean, lemony, lactic taste which becomes earthier and mustier with age. Post whatever you want, just keep it seriously about eats, seriously. The bubbles play wonderfully off the clean, milky flavors. Region of Origin: The Vendée, in Western France. Notes: "Gah-ROE-chah" is named for the gorge way up high in the Pyrenees of Catalunya. This goat milk cheese is actually American in origin, and came out of the northern California food scene of the 1980s. Goat cheese is produced using goat's milk, the milk of domestic goats. We reserve the right to delete off-topic or inflammatory comments. Most people think of this when they imagine the typical goat milk cheese. Serve: With Cava, of course! This cheese is … The milk is commonly used to make cultured dairy products, such as cheese. Garrotxa's gentle earth and herb and hazelnutty flavors entice big time. Oh, man. Add a handful of marcona almonds and a sliver of quince paste and you're golden. It is, in fact, very cream cheese-like, with its sharp flavor and silky smooth texture. Serve alongside hummus and fava bean spread and some pita bread and a light rose on a summer evening for flavors of the Greek isles. Greeks embrace this as one of their common national goat cheese types for its naturally creamy texture and deep, rich flavors. Region of Origin: Berry, in the Loire Valley. Region of Origin: Humboldt County, California. Tomme de Chevre will save the day: I challenge you to find someone who does not swoon. Beside a big green salad. 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. ... My mind was flown when I first tried this one. … The list of what we put in our cheese is short - 100% pure goat milk, sea salt, dairy culture and rennet. Sprinkle on your favorite salad along with some briny Kalamata olives, white beans and vine-ripe tomatoes. Before Europeans were raising dairy cows, small villagers all over the world found it easier to cultivate goats and sheep as a prolific source of milk. If you see something not so nice, please, report an inappropriate comment. Made from goat's milk rather than cow's, it's a little bit lower in fat and calories than other traditional cheese, but still provides that slightly tangy flavor to liven up any dish. And it all started in the small town of Elkmont, Alabama. Palates in the U.S. that once scoffed at different goat cheese types which can tend to be sharper and tangier than cow’s milk, have been embracing its deep, rich intense flavors. Sprinkle with 1 tsp of salt, and the pepper. 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. Serve: With a glass of Shiraz, or for dessert with some amaretto with some dried figs and brandied cherries. Serve: Over a dish of roasted wild mushrooms. Definitely eat the whole thing, rind and all. Place breadcrumbs in a separate bowl. Learn more on our Terms of Use page. The creamiest gouda you’ve ever had, this goat cheese originates from Holland. Myriad goat milk cheeses are produced around the world. Belle Chevre has been making fine goat’s milk cheeses for 30 years! Cut open the pillowy bloomy rind to find bright white, smooth paste, bisected with a thin line of black vegetable ash. Bleu du Bocage. This cheese is aged for several months, but retains a stunning delicateness. We dare you not to eat the entire wheel. Country Green Living advocates healthy green living urban or rural through writing and sharing blog post that connects to farming, homesteading, poultry and animal farming, backyard gardening, organic gardening and more! Or toss in a salad with candy walnuts and peppery greens. Serve: Made for a Riesling with a touch of sweetness, or a great Port, or Moscato. Notes: A blue goat? 4. All rights reserved. Region of Origin: The village of Aydius in the Pyrenees region of France. Notes: Crottin de Chavignol is lovely and rustic. Drop a few dollops into your favorite marinara sauce to kick up your next pasta supper. Comments can take a minute to appear—please be patient! Tear off a hunk of baguette and smear a generous smear and life is good. Like ice cream(! As the little guy ages, he will become drier and increasingly intense, a bit gamy, and terribly delicious. It is aged in the rind, like brie, and has notes of a mild blue cheese. Notes: The little village of Saint-Maure is famous for its goat cheeses—shaped like logs and pierced with a straw or stick from end to end—a trick for keeping the fragile, young cheese logs from crumbling into oblivion. All our cheese is made on beautiful Salt Spring Island, and we continue to be an entirely family owned and operated company. This compact, semi-firm, smooth, gentle and delicious goat cheese was a once forgotten classic, revived by young Catalan cheesemakers in the 1980s; it quickly ascended to cheese world rockstardom. RUNNER UP Neal's Yard Ragstone. It makes maybe the best grilled cheese sandwiches on earth, and can sit front and center on your next cheese board with an accompaniment of quince paste and tomato jam. In a bowl, whisk together the yolks and eggs until smooth. Also known as chèvre, goat cheese is a simple, creamy ingredient that can make just about anything taste that much better. In southwest Europe and the Mediterranean, goat milk cheese is a staple, and its aged varieties are just as popular and delicious as its bovine counterparts. The texture becomes firmer with age, bridging the crumbly/creamy divide. Notes: A blue goat? If you’ve never had feta cheese made from goat milk cheese, you’ve never really had feta. Notes: This fluffy, silky soft-ripened goat's milk cheese from the little Piedmontese village of Bosia is luscious as whipped cream, oozy, perfect. 2. We’ve also included some recommendations for pairings (in the forms of wine, spreads, recipes, and more) so you can get the most enjoyment from this variety of goat cheese types. Read our list of goat cheeses below to become a veritable cheese monger for your household and learn all the names of goat cheeses! Or make a remarkable grilled cheese. According to legend, an ogre, animal stealer, who revealed the Brocciu production secret in exchange for his life, was threatened by the Corsican shepherds. Brunet tastes like mushrooms, yeast, and sweet, sweet cream. This is a cheese that goes with everything. This is a list of goat milk cheeses. The Brocciu nam… Mary Keens started crafting goat cheeses in the 1980's and helped lead the American artisanal cheesemaking revolution. The cheese will collapse in a beautiful symphony of gooey-ness and flavor. Few dollops into your favorite salad along with some amaretto with some briny Kalamata olives, white beans vine-ripe... Become a veritable cheese monger for your household and learn all the names goat! The right to delete off-topic or inflammatory comments or toss in a beautiful symphony gooey-ness... Honey, and came out of the northern California food scene of the California... Or a great Port, or Moscato black vegetable ash made our list of milk. Or for dessert with some briny Kalamata olives, white beans and vine-ripe tomatoes handful famous goat cheese marcona almonds a! 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