Cheese Tasting, Part 2: Goat Cheese
Mmmmm, cheese. It has to be one of my favorite topicsï¿½and things to eat. Last time we did a cheese tasting, we were nibbling on blues. This time, it’s goat cheese. And let me tell you: Not all goat cheeses are super goat-y. Here’s a quick peek at four milder goat cheeses we sampled recently.
Goat cheese is so strikingly white because goat milk lacks carotene. It also tends to be lower in saturated fat than cheese made from cow or sheep milk.
This was so yummy. If you like brie and haven’t tried it made with goat’s milk, definitely give this a shot. It was soft, creamy, and milder than a lot of bries I’ve had.
I’d definitely add this to a cheese platter for a party.
This semi-firm, Spanish cheese is made from pasteurized goat’s milk and is also known as Queso de Cabra al Vino. (The rind gets its characteristic color from taking a bath in wine made from Mourvedre grapes.)
In terms of taste, it’s smooth, creamy, and just a wee bit sweet. Find it at Whole Foods, or buy it online from Zabar’s in New York.
Capricho De Cabra
This one has to be one of my favorite cheeses. Think cream cheese in terms of texture. It’s soft, creamy, and a little crumbly, but not as crumbly as most fresh chevre.
In terms of taste, it’s still on the mild side, but has a fabulous salty tang to it.
Goat gouda also melts really well, making it an excellent contender for grilled cheese sandwiches and other gooey treats.
How about you? Like goat cheese? Hate it? What’s your favorite kind?