Wednesday, February 17, 2010
Cheese for a Wednesday - pt 23 Celebrate Goat Cheese!
While MWSAG(C) may sneer at goat cheese, it is remarkable how many different flavors can come from lowly goat milk. I also love the many shapes goat cheese comes in. In front here (and obviously a goat cheese b/c of the cute goat on the label) is the grassy, and only slightly barnyardy La Florette, which is a perfect goat equavalent of Brie. The big log is Bucheron, which has a dry, delicately sour flavor that would go wonderfully in a pasta with sauteed rapini or other "bitter green" and some sun dried tomato. The four leaf clover is the Chevre Feuille, a true goat cheese with a tangy, almost ammonia scent that is made much more palatable by a slightly acidic Cabernet Franc. The cute little nugget is a "La Bonde d'Antan" from the Poitou region (as are the others I've pointed out). This one is quited well aged, hard and flakey. you could probably paint it black and use it as a hockey puck for a few minutes! I would much rather enjoy it with a little apple/vanilla jam.
Goat cheese is just so versatile. It can be sweet, it can be tangy. It can be mild and accessible, but it can also be complex and difficult to appreciate without careful pairing. It is also great to serve to your friends who can't process cow's milk. There are so many varieties out there - both from the Loire Valley and much closer to home. Last week's Wabash Cannonball comes to mind!
Do you have a favorite goat cheese? Let me know!