Tag: goat cheese
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Get Your Goat with Queso Ibores
One of the most frequent requests we receive at my cheese counter is for raw-milk goat cheese. While there are plenty of raw-milk options among our cow’s milk cheeses, there are ridiculously few options in the sheep-and-goat set. We recently brought in a cheese to help fill the void—and add a bit of color to…
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The Non-Melting Cheese That Should Be a Staple in Your Kitchen
One of my favorite cheese puns is a joke about Halloumi: “What does cheese say when it looks in the mirror?” “Hallou-mi!” I’m not just a fan of this pun because it teaches you how to pronounce the name of a cheese that is obviously sassy and feeling itself, but also because it is about…
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Lost Peacock Creamery: From #ThatFarmLife to Fabulous Farmstead Cheese
In a recent post, I briefly explained the difference between artisanal and industrial cheeses. But among artisanal cheeses, there are also differences. There are cheeses that boast of being ‘farmstead’ cheeses, and there are those that are simply ‘artisan’ or ‘specialty.’ Artisan cheeses should be made by hand, or with as little help as possible…
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What is the Difference Between Chèvre and Goat Cheese?
“Where’s your goat cheese?” I answer this question at least three times a day at work; my response is usually not immediately helpful to the person asking. “Here is our goat cheese section in the cheese case, and over here we have two shelves of goat cheese on this wall. Is there a specific type…
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Why You’ve Gotta Try Garrotxa
It’s the cheese that nobody knows how to pronounce in our goat cheese section. How do you even ask a question in English about a cheese that ends with “txa”? First of all, I recommend holding a wedge up to the cheesemonger so that he or she can see the name on the label and…
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Rivers Edge in the House
You know it’s a good day when a Rivers Edge Chèvre shipment arrives. True Love, Up in Smoke, Peony, Sunset Bay, and Pave Yaquina Bay all make my case happy. This is not just because they are fine examples of a spring cheese by virtue of being soft goat cheeses that were, until about a…
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Spring Cheeses: What They Are and Why You Should be Eating Them Now
I’ve written briefly in the past about summer- and winter-milk cheeses—wherein two wheels of the same type of cheese will look and taste differently because of what the animal was eating during the time of year when its milk was collected to make the cheese. But there are more than two seasons in a year,…
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A Couple of Reasons to Try Coupole
Let me tell you something about my current Cheese of the Week, Vermont Creamery’s Coupole. This petite little brain of a cheese comes in a neat little wooden crate, its delicate exterior protected to a certain extent from the pressures (and cheese pressers) of the world. Its name borrows from the French word for cupola,…
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Cow, Sheep, Goat: What’s in a Milk?
Milk is milk, is milk, right? Well, no. All milk serves the same basic purpose of nourishing a mammal’s young, but how that milk accomplishes its goal is different for each animal. Cheeses made from cow’s milk are perhaps the most prevalent in the United States, but goat’s milk cheeses and sheep’s milk cheeses are…