My Love of Goat Cheese

Those who know me, know that I am a big cheese person. I try to incorporate cheese into every meal that I eat. Is this entirely healthy? Maybe not. Does it make me happy? Absolutely. Fair warning to all my lactose intolerant friends because this post is going to be a love letter to goat cheese.

Goat cheese has a really distinct flavor and texture. To me, this is the perfect combination of sour and creamy cheese - although many may be repulsed for this exact reason. No worries, we all have our preferences. But comparing to other cheeses, goat cheese really has it down pat. Feta can sometimes be a little bit dry and havarti can sometimes be a bit too creamy; even brie has its downsides! I know, I said it, brie isn't perfect. While my opinions may be controversial, I feel as though there are so many people who are missing out on the hype.

This is also determined by how you eat your goat cheese, of course. For starters, the cracker. I am one to use those mini baked baguette slices, but multigrain or butter crackers are a reasonable choice as well. Next, the flavor profile. If you're like me and you like savory or salty flavors, things like arugula, cherry tomatoes, basil, and avocado are your best friend. But if you like to change it up and go for a sweet profile - honey, cranberries, apples, and walnuts compliment the sourness very well.

All in all, I would like to specifically thank the Loire Valley of France, for bringing goat cheese into the public eye around the 8th century AD (iloveimportedcheese.com). Without it, I think my taste buds would never be fulfilled.