540852 Mon Jul 21 10:42:55 -0700 2008 7 18 Manhattan 0 3887956 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! Mon Jul 21 10:42:57 -0700 2008 57300 nativeNYer 1 3888022 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. Mon Jul 21 10:55:07 -0700 2008 3887956 10985 MMRuth 2 3888034 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. Mon Jul 21 10:57:21 -0700 2008 3888022 57300 nativeNYer 3 3888258 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! Mon Jul 21 11:52:14 -0700 2008 3888034 10985 MMRuth 1 3889676 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. Mon Jul 21 19:05:47 -0700 2008 3887956 12171 bolletje 2 3889988 yum! this all sounds great! THANKS! Mon Jul 21 21:33:03 -0700 2008 3889676 57300 nativeNYer 1 3891003 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/cheeses/section_3.0.html 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! Tue Jul 22 09:13:15 -0700 2008 3887956 54254 kobetobiko 2 3895584 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. Wed Jul 23 16:22:52 -0700 2008 3891003 57300 nativeNYer