Goats’ Cheese

The popularity of “chevre” and indeed the relative ease with which goats can be reared has led to its production far beyond the borders of France. There is a small but dedicated band of artisan cheese makers producing excellent goat cheeses in America, from California to New York. As with most localized produce, it pays to hunt them out in farmers’ markets. The cheeses range from the soft, fresh and often somewhat bland to the full-flavored and nicely matured. Some of the cheeses are aged to the point of being able to be grated, and these are very good in cooking. See also Chevre. (256)