All About Evalon

Officially, August is National Goat Cheese Month, but let’s agree: we’re past campaigning for goat cheese acceptance. Back in the 1970s, when the first goat-cheese pioneers were emerging from their milking barns in coveralls, Americans found chèvre exotic. Today, you can find chèvre in scones, sandwiches, and soups—there’s even a new goat cheese and cherry ice cream on the market, from Jeni’s Splendid Ice Creams, which I’m happy to say my local dairy oasis, Di Bruno Bros., now carries.

If you need an excuse to peruse the caprine realm, remember that goat cheese is the easiest of all cheeses to digest. That’s why you’ll often see it for breakfast in Europe; the French love their soft chèvre on a baguette, and even the Greeks adore their goat-cheese feta crumbled on cukes and tomatoes first thing in the morning.

For breakfast, I like to drink a cup of chamomile tea alongside Evalon and almonds.  To continue reading, please visit the Di Bruno Blog.

Disclosure: This post is part of a freelance series I write for Di Bruno Bros., one of my favorite cheese haunts in Philadelphia. I choose the topics, but I am paid for my labor, which is how I support my dairy habit. 

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Comments
2 Responses to “All About Evalon”
  1. Pete Lawler says:

    Back when I wasn’t so seasoned a traveler, goat’s cheese salads were just about the only thing I could eat in Paris as a vegetarian (I know. I’m really, really kind of cheating). Still, Kind of hard at times to get really high quality goat’s cheese. Sometimes seems like ubiquity makes it difficult for the great cheeses to rise above it all. Great post! Made me hungry, as always.

  2. Linda says:

    Evalon is a great favorite of mine. I just love it.

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