famous goat cheese

Mary Keens started crafting goat cheeses in the 1980's and helped lead the American artisanal cheesemaking revolution. Serve: Made for a Riesling with a touch of sweetness, or a great Port, or Moscato. RUNNER UP Neal's Yard Ragstone. If you’ve never had feta cheese made from goat milk cheese, you’ve never really had feta. Region of Origin: Berry, in the Loire Valley. Guide to Backyard Chickens & How to Raise Chickens, The Guide to Growing and Eating Heirloom Tomatoes. Beside a big green salad. Sprinkle with 1 tsp of salt, and the pepper. Let it sit at room temperature for best results. Add a handful of marcona almonds and a sliver of quince paste and you're golden. Crazy good with a piece of bittersweet chocolate. Made from goat's milk rather than cow's, it's a little bit lower in fat and calories than other traditional cheese, but still provides that slightly tangy flavor to liven up any dish. Region of Origin: The village of Aydius in the Pyrenees region of France. (adsbygoogle = window.adsbygoogle || []).push({}); Most people think of this when they imagine the typical goat milk cheese. Myriad goat milk cheeses are produced around the world. Serve: Awesome with sweet beets and an un-oaked Chardonnay. We’ve also included some recommendations for pairings (in the forms of wine, spreads, recipes, and more) so you can get the most enjoyment from this variety of goat cheese types. Definitely eat the whole thing, rind and all. Bleu du Bocage doesn't just taste like blue; it tastes like meaty, toasty, clean cheese, spiked with a perfect dose of sharp salitiness as a wonderful footnote. This cheese is … You see, it’s not just the benefits of goat cheese, it’s the taste, too, that is encouraging so many people to ditch cow’s cheese for goat. Learn more on our Terms of Use page. In a bowl, whisk together the yolks and eggs until smooth. Or serve for dessert with fruit and chocolate. My mind was flown when I first tried this one. There’s so many different types of goat cheese, so, as a primer, we’ve put together a list of our favorite goat milk cheese, ranging from the most common (yes, we mean chevre) to the more exotic. Humboldt Fog is a gorgeous wheel of goat's milk cheese with a clean, lemony, lactic taste which becomes earthier and mustier with age. The texture becomes firmer with age, bridging the crumbly/creamy divide. © Countrygreenliving 2017. Also called Cabra al Vino or sometimes Murcia al Vino, you’ll know this as one of the most famous goat cheese types for its rose-colored brine, which contrasts the delicious creamy center waiting for you. All rights reserved. Goat cheese is produced using goat's milk, the milk of domestic goats. Grassy, fruity, and musty, with a melting, smooth mouthfeel, this is a really cheesy cheese. Some comments may be held for manual review. Serve: Over a dish of roasted wild mushrooms. Or with soft-dried pears, a drizzle of honey, and a crisp white wine. … The Brocciu nam… The milk is commonly used to make cultured dairy products, such as cheese. Notes: "Gah-ROE-chah" is named for the gorge way up high in the Pyrenees of Catalunya. Notes: The southern Pyrenees Mountains are famous for their sweet, smooth sheep's milk wheels. Serve alongside hummus and fava bean spread and some pita bread and a light rose on a summer evening for flavors of the Greek isles. The little package packs a wallop of tangy, sharp flavor. Notes: The little village of Saint-Maure is famous for its goat cheeses—shaped like logs and pierced with a straw or stick from end to end—a trick for keeping the fragile, young cheese logs from crumbling into oblivion. Tomme de Chevre will save the day: I challenge you to find someone who does not swoon. 2. (adsbygoogle = window.adsbygoogle || []).push({}); Save my name, email, and website in this browser for the next time I comment. Country Green Living advocates healthy green living urban or rural through writing and sharing blog post that connects to farming, homesteading, poultry and animal farming, backyard gardening, organic gardening and more! Like ice cream(! It's an American original. This is a list of goat milk cheeses. Drop a few dollops into your favorite marinara sauce to kick up your next pasta supper. Serve: With a glass of Shiraz, or for dessert with some amaretto with some dried figs and brandied cherries. Comments can take a minute to appear—please be patient! It is, in fact, very cream cheese-like, with its sharp flavor and silky smooth texture. Tear off a hunk of baguette and smear a generous smear and life is good. Dip each cheese ball into the egg, and then roll in the breadcrumbs. Melted into a quiche, or eggs scrambled with leeks. We dare you not to eat the entire wheel. Also known as chèvre, goat cheese is a simple, creamy ingredient that can make just about anything taste that much better. Region of Origin: From Touraine, in France's Loire Valley. Or toss in a salad with candy walnuts and peppery greens. Belle Chevre has been making fine goat’s milk cheeses for 30 years! Bleu du Bocage. Notes: A blue goat? 6. Slice it open and find a bright white, moist paste, laced with a grayish-green blueing. A McCallum Made website. The bubbles play wonderfully off the clean, milky flavors. We reserve the right to delete off-topic or inflammatory comments. Serve: With Vouvray. Overall Score 80/100 Richly creamy cheese wrapped in a pearly … This is a cheese that goes with everything. Serve: With Cava, of course! If you’ve never had feta cheese made from goat milk cheese, you’ve never really had feta. It has a smooth, clean finish and is softer and subtler than other types of Gouda, and doesn’t have quite the same bite as other goat cheese types. This made our list of goat cheeses as the only U.S. entry. Notes: This fluffy, silky soft-ripened goat's milk cheese from the little Piedmontese village of Bosia is luscious as whipped cream, oozy, perfect. Greeks embrace this as one of their common national goat cheese types for its naturally creamy texture and deep, rich flavors. Balanced, lemony, tangy, and classic. If you see something not so nice, please, report an inappropriate comment. Sprinkle on your favorite salad along with some briny Kalamata olives, white beans and vine-ripe tomatoes. Slice in half and use to top an arugula and olive salad; bonus points for warming until just short of melty. The creamiest gouda you’ve ever had, this goat cheese originates from Holland. This AOC-protected cheese has been made for some 1000 years and counting. National pride of the Ile de Beaute, the Brocciu is the only cheese made with whey, which means the Corsican ewes and/or goats whey. Serve with Spanish Jamon Iberico (or prosciutto if that’s in short supply) with a dense, hearty bread and a nice dish of Spanish olive oil for dipping. Place breadcrumbs in a separate bowl. 4. Notes: Crottin de Chavignol is lovely and rustic. Before Europeans were raising dairy cows, small villagers all over the world found it easier to cultivate goats and sheep as a prolific source of milk. Brunet tastes like mushrooms, yeast, and sweet, sweet cream. Cut open the pillowy bloomy rind to find bright white, smooth paste, bisected with a thin line of black vegetable ash. We are a passionate company dedicated to using time tested, even ancient, recipes and then putting our own modern spin on them producting some of the best goat cheeses made on the planet. PREPARATION 1. This compact, semi-firm, smooth, gentle and delicious goat cheese was a once forgotten classic, revived by young Catalan cheesemakers in the 1980s; it quickly ascended to cheese world rockstardom. Garrotxa's gentle earth and herb and hazelnutty flavors entice big time. 5. It is aged in the rind, like brie, and has notes of a mild blue cheese. 3. ... My mind was flown when I first tried this one. Region of Origin: The Vendée, in Western France. Brining rinds is a common method of seasoning cheese in Spain and perhaps nothing represents this tradition better than Drunken Goat cheese our favorite goat milk cheese. (There’s good reason for this: “chevre” translates literally as “goat.”) This goat milk cheese spreads easily on anything: crackers, breads, your finger. In southwest Europe and the Mediterranean, goat milk cheese is a staple, and its aged varieties are just as popular and delicious as its bovine counterparts. This cheese is aged for several months, but retains a stunning delicateness. All our cheese is made on beautiful Salt Spring Island, and we continue to be an entirely family owned and operated company. Serve this goat milk cheese at room temperature when it’s nice and soft with a loaf of crusty bread and a dry fruity white wine, like a Sauvignon Blanc. Serve: You can't go wrong with the famous wine from the same place: the flinty, dry Sancerre. Oh, man. And it all started in the small town of Elkmont, Alabama. It is soaked in wine for several days, which adds a complexity to its flavor that is almost impossible to describe. Region of Origin: Humboldt County, California. As the little guy ages, he will become drier and increasingly intense, a bit gamy, and terribly delicious. According to legend, an ogre, animal stealer, who revealed the Brocciu production secret in exchange for his life, was threatened by the Corsican shepherds. This made our list of goat cheeses milky, and fabulously luscious several. Arugula and olive salad ; bonus points for warming until just short of melty Richly creamy cheese wrapped in pearly. 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Belle Chevre has been making fine goat ’ s milk cheeses for 30!., seriously a drizzle of honey, and fabulously luscious bit gamy, and a crisp white wine the 's! Is aged in the Pyrenees region of Origin: from Touraine, in Western France milk of goats... Bridging the crumbly/creamy divide for some 1000 years and counting some amaretto with amaretto.

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