A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited) 
Over at the blog A Sweet and Savory Life, Marge Perry explores six French goat’s milk cheeses, in order to expand our understanding of the often misused term “goat cheese”:
We all know that American blue cheese, cheddar and burrata are entirely different cheeses, yet we don’t lump them together and say, “Oh, I had a wonderful dish made with American cow’s milk cheese.” Yet many of us might say, “Oh, I had a wonderful dish made with goat cheese!”
It’s really kind of silly because goat cheeses can be as varied as, well, cheddar and blue. The photo above shows six French goat cheeses recently sent to me as part of an outreach by an organization calledGoat Cheeses of Franceto educate the US cheese consumer. And so, for the sake of you, Dear Reader, and in the name of science and education, I nibbled and scribbled my way through those cheeses, tasting and making notes in order to make this country of ours more goat cheese-aware. You’re welcome.
Read the full post.
(Photos ©2014 asweetandsavorylife.com)
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