Are you a yogurt lover? Imagine sitting back, eating a thick Greek yogurt, and closing your eyes. If this is your idea of Heaven, then goat milk is your type of cheese. Goat milk cheeses have a robust flavor and often acidic finish. Trust me. You will love them!
Goats graze upon grasses and wild greens on flat terrain, rolling hillsides, and mountainous slopes. Their stomachs handle strong plant cellulose fibers like poison ivy or oak without becoming sick. Government land caretakers will use goats to clear overgrown brush for fire prevention. Their milking season spans close to a year, roughly 300 days, and they provide milk twice daily. On the remaining days, they rest or have babies. Goats are impulsive and tend to go wherever they want to roam, so always keep an eye on your goats.
Goat cheese, made in several ways, can be an excellent alternative for people allergic to cow's milk. Try goat cheddar or Drunken Goat, a semi-hard soft cheese from Spain. Soft cheeses, like Laurel Chenel, Humboldt Fog, Truffle Tremor, Triple-Creme Brie, or Stepladder Creamery, specialize in goat cheeses. Consider placing some Humboldt Fog cheese atop a spinach salad with bacon bits. Yum!
Just a tip, if you see a blue vein inside the cheese or when you see soft cheeses have this blackish grey color on the outside, check the labels it should say ash, meaning they use vegetable ash for flavor enhancer.
