Anybody who sells cheese for a living knows there’s a large contingent of goat cheese avoiders. These folks lump all styles of goat cheese together and banish them all in one emphatic “yuk.” Presumably they’re remembering some overly tangy, chalky fresh chèvre they once sampled that smelled like a goat barn. We’ve all had one of those.
Read moreUps and Downs with Feta →
The same purchase provided the high and low moments on Planet Cheese last week. The high was finding Vermont Creamery goat feta at Oxbow Cheese Merchant in Napa, my neighborhood shop. Vermont Creamery makes some of my favorite bloomy-rinded goat cheeses (Bijou and Bonne Bouche among others), and a sublime cultured butter as well. But I didn’t know the creamery made feta.
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