Goat Cheese

well-- if you've ever had feta cheese, the crumbly white kind in Greek food, you've had goat cheese. Feta tastes like a strong, sharp plain yogurt-- sort of. There really isn't any other flavor I can relate it to. In texture it is generally firm in a block, and crumbles, rather than slices. Think of cottage cheese, with the liquid strained out, and that's the consistency. For crumbling on salads or pastas, I like to mix it 50/50 with Parmesan and a touch of oregano or dill, or both. I have also spun it in a blender 25/75 with cream cheese and herbs and made a really good dip for chips :-). I have also added feta to chili and stirred it in until it melted, for a different taste. You only need to use a little, because it is a strong, sharp cheese. I would say if you like plain yogurt, you'll probably like feta :-)

Goats cheese is most often found as a 'new cheese' (white and crumbly and not matured for very long at all). It is different in flavour from cheese made from either cow's milk or ewe's milk and it is also acceptable to many people who are allergic to cow's milk. It is more acid than cheese made from cow's milk because it contains more fatty acids, so it is often eaten in accompaniment with sweet or bland things such as grapes or olive oil. It has a quite distinctive smell and taste which some people don't like - mainly because it is 'different' and they are unaccustomed to it. It is commonest, of course, in countries where goats are more prevalent than sheep or cows and there are a number of national cheeses - such as the Greek Feta - which are made exclusively from goats milk. Halloumi is made from a mixture of goat and sheep milk and is brined, rather like Mozzarella. Although goat's milk is probably the first milk used for cheese making, goat cheeses are far less common (except in certain areas) than cheese made from cow's milk. France (always known for its huge variety of cheeses) probably produces the largest number of goat cheeses. Most of these are soft cheeses. Many artisan cheese makers have sprung up in recent years making small quantities of cheese for a select market. You can get an idea of the different goat cheeses available here: http://en.wikipedia.org/wiki/Goat%27s_milk_cheese

Cheeses made with goat's milk are good. If you like a variety of good cheese, you would enjoy them. I've used the cheeses in a variety of dishes--from salad to various veggie dishes. I haven't tried making goat's cheese mac 'n' cheese yet, though. Hmm... The thought of that is making me hungry. Guess I know what I likely will be making this weekend after I have a chance to pick up the ingredients... Maybe, I should pick up some sheep's milk cheese as well, since I don't believe I have yet tried it. Sounds yummy, though. Hmm... Foodie dreams...

I love goat cheese and there are several things I make with it that I cannot do with other kinds of cheese. It is strong and I like it best when it is dry. I use it in salads, I can make awesome sandwichs with it, but the best use I can give to it is in a peruvian sauce called huancaina. It`s a sauce that has grated goat cheese, homemade mayo and hot chile paste. It is served with boiled potatoes.

Many people use it here. I have never tried it to be honest. I think mom is responsible about my back thoughts about it, because she was always saying that it smells and taste different and she doesn't like it. So I am doing the same, I am able to recognize if the cheese is not made of cow milk. It tastes little different, I can't say if I like it or not, but more likely I don't because it smells. I know this is a stupid reason, but ...

I remember trying this while in the Dominican as well as Goat Milk. I loved it and since I have a sensitive stomach it didnt bother me. But it may be different here. I should really try it again.