Friday, September 10, 2010

Men Who Stare At Goat Cheeses

Fresh goat cheese has such a bright and tangy quality, it's utterly delightful... (yes, there was a sort of a pun in there). A little bit like cream cheese, but tangier... and not so creamy; it's really versatile and pairs perfectly with summer's (and fall's) bounty of fresh fruits and veggies. The next goat cheese I get will undoubtedly find its way into one of the following recipes...
On a recent solo trip to the market, Hubs discovered an aged Gouda made from goat's milk. He discovered it by way of free samples. Not only did he tell me all about it when he got home, but he made a point of showing it to me the next time we were at that market together. That was him hinting. A lot.

Aged goat cheeses need to be treated a little differently than the fresh ones, as they lend themselves best to simpler preparations such as: breaking a piece off, placing in your mouth and chewing slowly. You can optionally choose to follow each bite with a sip of compatible wine. But only if you insist on over-complicating things.

* I just drooled on my keyboard. I hope nobody noticed...
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  1. Love, love, love goat cheese.

  2. I used to work at a French fusiony restaurant, and we had the most amazing salad - greens with a lovely dressing (I can't remember what it was right now, because that's not the important part), onions, homemade croutons ...

    And a big ball of herbed panko-crusted fried goat cheese.

    Do that. DO THAT!

  3. Kristin: Me too! I don't really know why, but I do. So why bother with the why? Just pass the goat cheese please!

    Leslie: My eyes just got all big and wondrous as I read that! Herbed panko-crusted fried goat cheese? Bubbly, gooey cheese in a buttery crunchy bread crumb coating? Yes... and um... yes! (I just made a secret vow to make that with the next goat cheese I get)


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