Every two years the town of Niort in western France becomes the place to meet for goat breeders, suppliers of fodder and equipment and after all cheese makers.
In 2018 more than 7000 visitors and deligates from 25 countries made their way to Niort and although CAPRINOV might be a fair mainly for professionals it offers many interesting things to all of us!
Just in time for the beginning of summer, today we will finish our little spring excursion into the world of goat cheeses. And since our vacation paths will lead us down South we send a farewell salute to spring with Italian Grandezza *Capriziola Dolce* by Carozzi Formaggi Srl. from Lombardy.
Goat cheese season already started and as promised May will be the month we will introduce some white delights every cheese lover dreams of.
As you all know there are as many variants of goat cheese as there is sand on a beach and therefor our selection was driven by personal cravings, curiosity and a hint of conservatism.
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”
We @formaggiastic are big fans of fresh as well as aged goat cheeses and over the course of the upcoming weeks will take you on a deep dive into the world of these white beauties.
But before we start with mouth-watering examples, here some basic facts about goats, their milk, and their cheeses.
Also want some cheese for your Sunday afternoon coffeeklatsch but are surrounded by grannies who clamor for sweets? Then goats milk *Chèvre Coeur Gourmand Marrons* by fromagerie Chêne Vert should be your pick of the day.