There’s More to Goat Cheese
Than Fresh Chevre
Happy Fromage Friday! I know fresh chevre is the tits in the summertime, especially alongside fresh fruit, but if you’ve never tried an aged goat cheese you’re really missing out. Today’s cheese is a 100-day-aged goat milk cheese from Sardinia, Italy; it’s much saltier, richer, and firmer than the fresh, spreadable chevre you’re used to. I got to put this cheese in the mouths of hungry people last week, when I visited my sister of the curd Katie Potts in her hometown of Petoskey, Michigan. I was there to a) vacation by the crystal clear water and b) check out Katie’s baby on-the-way, Petoskey Cheese, a cut-to-order cheese shop and education center in the heart of the town.