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Goat cheese (any cheese maniac here?)

CaptCrunch Aug 14, 2012 01:27 PM

Goat cheese usually comes with a funky aftertaste that I positively hate (with a passion!). More specifically I could describe it as an earthy herbal undertone.

I recently tasted a goat cheese preparation and I really liked in (it was goat cheese grits in north carolina) I would like to try my hand at reproducing it using a local quebec goat cheese.

If goat cheese is like everything else, I reason there should be varieties where this herbal undertone is more present and other brands where this aspect is more subdued.

My question is thus in 2 parts:

1) Do you understand what I'm talking about? (after all, maybe I'm just crazy and there is no such thing)

2) If you said "yes" to question 1, do you know of a type of goat cheese where that aspect is diminished or absent?

  1. cherylmtl Aug 14, 2012 06:07 PM

    I think what you're looking for is a young cheese, as opposed to an aged one. I would recommend going to a place like Fromagerie Atwater or Hamel, telling them what you're looking for, and let them make recommendations, or allow you to taste them.

    1 Reply
    1. re: cherylmtl
      CaptCrunch Aug 16, 2012 07:04 AM

      That's what I had in mind (I live near Atwater market and Fromagerie Atwater is my commerce of choice where cheese is concerned). I wanted to have other opinions of member of this board because I know there are different types of "gourmand" here :).

    2. p
      Plateaumaman Aug 15, 2012 05:57 PM

      If you are bothered by the goatiness of goat cheese, you could substitute a sheep's cheese. There is a brebis cream cheese available now that could be good, available at Adonis for sure, and likely at a lot of other fromageries.

      2 Replies
      1. re: Plateaumaman
        CaptCrunch Aug 16, 2012 07:05 AM

        That's what I always thought it to be: "goatiness". The goat cheese grits, however, made me wonder if there were different type of goat cheese. I'll keep sheep's cheese in mind: thank you!

        1. re: CaptCrunch
          Plateaumaman Aug 19, 2012 03:32 PM

          You could also ask at the fromagerie for a very young, mild goat cheese and that might be the taste you are after for the grits. Although, why not substitute mild cream cheese from cow's milk? I think that would be the correct replacement for the goat cheese, which is most often sold as a soft cream cheese. Or try half/half.

      2. g
        Glaff Aug 16, 2012 07:42 AM

        I think you would probably like the Cendrillon. It's a pretty light goat cheese, industrial (Alexis de Port Neuf = Saputo) but really well made.

        You can also look for any kind of chèvre frais. Just look for something that looks like this : http://www.fromagerie-martin.com/phot...

        1 Reply
        1. re: Glaff
          CaptCrunch Aug 16, 2012 08:22 AM

          Thanks! Will do!

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