Cheese platter served with grapes, ale chutney, honey, crackers on stone board. Brie, cheddar, red leicester, wensleydale cranberries, blue stilton
You Should Stop Believing This Myth About Goat Cheese
By Heidi Chaya
With its signature tartness, high mineral count, and versatility in texture, goat cheese is one item that shouldn't be missing from anyone's fridge. However, there's more to goat cheese than the white, creamy texture we know and love, and if you're not a fan of its goaty taste and challenging texture, there's still a world of goat's milk cheese awaiting you.
Contrary to popular belief, goat cheese isn't all soft, strong, or French, and factors like the goats' breed, diet, and types of mold present can all affect the final product. While the soft and creamy Chèvre is the dominant option in the United States' goat cheese market, many other kinds of cheese can be made from goat's milk, including aged gouda and cheddar, brie, and much more.
Whichever goat cheese you choose, there are plenty of ways to use it; for example, Ina Garten has a fried, goat cheese-infused take on mozzarella sticks, or Ree Drummond offers a baked goat cheese pasta recipe. Sweet and savory flavors, fresh herbs, spices, lemon, and honey are all friends of goat's milk cheese, and with its delicious range of flavors, you’re sure to be delighted.