Goat Cheese
Has anyone had any recent success with finding great goat cheese lately? I just purchased two, pre-packaged types (with and without herbs) from Fairway. Both were good but I've recently tasted far better at a restaurant. I can ask the restaurant, of course, but I figured I'd also post the question here. Also, do all types tend to crumble really easily? Does the Spanish goat cheese tend to be more creamy? I know very little about goat cheese but have always loved it. Thanks!
By nativeNYer
on Jul 21, 2008 10:42 AM
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Boucheron can be less crumbly if you leave it out long enough. I love cana de cabra (Despana), but I think it tends to be crumbly. You may want some riper ones - maybe go to one of the cheesemongers and ask which ones will age well and just let it sit out until it seems softer.
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thanks!!! i think i will try cana de cabra first since despana came up when I did a goat cheese search before posting my message.
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It has a nice lemonish flavor to it, I think. I was about to recommend several other cheeses for you, but then I remembered they are all sheep's milk cheeses!
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My favorite goat cheese is from Lynnehaven Farm at the Union Square greenmarket, She's there on Wednesdays and Saturdays. It's the fresh chevre kind, not aged and tastes incredibly fresh
I also recently had some great fresh sheep's milk cheese from Three Corners Farm that you might want to try.
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yum! this all sounds great! THANKS!
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Hi nativeNYer,
Do you want soft or semisoft (or close to hard) types of goat cheese? Fresh or aged?
For soft ones, there are great goat brie and camembert . I also enjoy most of the goat chesse produced by Cypress Grove Chevre. Their midnight moon is soft of semi hard yet so creamy. Their humboldt fog and truffle tumor - omg! They are addictive! The latter two are a little crumbl-y (is this a word?) at the center but as it ages it becomes creamier like the surroundings.
http://www.cypressgrovechevre.com/che...
I have slight lactose intolerant so goat cheese works best for me and I have been trying different types all along. It's great that in Manhattan you can find such huge variety of goat cheese as I could barely find any in Asia!
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These are really good questions. The type I had in the restaurant was soft but it didn't crumble and they were somehow able to place a nice, neat chunk on each slice of bread without the cheese falling apart. Not knowing a lot about cheese, I think I'd say it was creamy. It had an absolutely amazing taste. The types I bought from fairway, fell apart the minute I took the wrapping off. So, needless to say, they were both really soft. I questioned the fairway "cheese guy" who showed me a square that looked completely different from any goat cheese I've seen b/c it looked hard and was a pale yellow in color.
I have recently developed a bit of lactose intolerance as well. Which I somehow don't let stop me. It's really unpredictable, though, and I do realize that goat cheese is not a culprit.
If I manage to get the name of the cheese from the restaurant, I'll post it here. It was heavenly! THANKS for your suggestions. I'll give those a try as well.
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