Goat cheese (any cheese maniac here?)
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?
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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...
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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.
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re: CaptCrunch
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.
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