March just started and with it spring is lurking behind the corner. Time for a new season of goat cheeses ! We @formaggiastic often hear from people that they “don’t like” goat cheese. The reasons for this in unison seem to be; “it tastes like nothing” vs. “it tastes like goat”
So, since goat cheeses seem to face somewhat the same prejudices as fish, we decided that the first post of our *springy goat* should be an introduction to goat cheeses by means of variety.
Goat cheeses in fact can be found in all families of cheeses: from fresh to aged and from bloomy- and washed rinds all the way into the veiny Blues.
Here you will find a visual tour through families and time meant to visualize the extensive variety of flavor profiles and stimulate your mental taste buds. Gustav says he´s confident that this will convince even the most stubborn doubters.
But look and judge yourself…
For protection and taste alike ash is an often used add-on to goat cheeses – either on the outside as shown below on “Tomme de Chèvre Cendrée au lait cru’ ” from France or as in the lower picture of 6 week old Austrian “Wälder Edelziege Schwarz” on the inside.
In the Category of the Young, fresh, innocent yet wild ones we proudly present:
Wrapped to protect and intensify – no rind
Who says there can´t be a bloomy rind behind the leave?
In the family of semi-soft and pressed cheeses you can find for example these pals:
How about some affinage?
or some Washed rind from Switzerland?
Last but not least – here some representatives of the mighty Blues
So what do you think- are goat cheeses boring and are people right to be scared of them?
