Last week I made goat cheese. Real goat cheese that tasted just like the “fancy” stuff from the grocery store. I won't bore you with a detailed process, but the basics are as follows: heat milk, add culture and rennet, let sit overnight undisturbed, drain in cheesecloth for twelve hours, and voila!
|Herbed Goat Cheese.|
I believe my earliest experience with goat cheese occurred when I was in college. I was a city girl and lived within walking distance of a quaint French bistro, complete with sidewalk tables and snarky waiters. They had a goat cheese and pear sandwich that I adored. I was instantly taken by the soft creaminess and the tangy aftertaste, so different from the sliced cheese of my youth. I eagerly ordered anything I could find that contained the cheese. It was still a novelty item, only on the menu at expensive or trendy places. I still recall one of my friends thinking I was hilarious for extolling its virtues while on a college class trip to New York City. She, of course, thought it was very odd that I felt so strongly about a cheese. There was plenty of goat cheese to be found in New York, thereby reaffirming it as a “fancy” food.
Skip forward almost a decade. Quickly skip through marrying a country boy, moving to a 5-acre farm, and acquiring lots of animals including goats.
|Dora, the Goat Explorer.|
|Earless. Mother of Ernie & Emily.|