Your Spring Goat Cheese Primer

kindvall-goat-wildflowers

Several weeks ago, I collaborated with Johanna Kindvall, a Brooklyn-based blogger and illustrator, on a post about my cheese desk. We enjoyed working together and decided to continue with a series that will highlight seasonal cheeses and pairings. We present to you: Spring!

Along with daffodils and Easter bonnets, spring is the season of great goat cheeses. They appear like ice-white confections at cheese counters across the U.S. and in Europe, where they are often spectacularly cloaked in petals, pink peppercorns, or green herbs.

Some of the most sought-after specimen look like pug puppies, with ashy coloring and heavy wrinkles. Don’t be afraid. Most of these come from the Loire Valley, the seat of sweet, tender goat cheese that the whole world admires. In Paris, pairing one of these gems with a glass of Sancerre or rosé is a rite of passage.

The taste of Paris in spring can be yours, too, if you know how to identify superb fresh goat cheese (it should taste balanced, never sour) and what to serve with it. If you want to be clever, you can tell your friends why fresh goat cheese enjoys it’s fashion season in spring: it has to do with wee shoots and wildflowers.

The first meadow greenery is essentially extra-virgin grass, and when those lady goats enjoy their first romps’n nibbles, they produce milk that is sweetly delicate, even herbaceous. This makes the finest cheese.

Oh, bliss! Here are a few of my spring favorites…

kindvall-all-goatcheeses

 

Five Must-Try Goat Cheeses

 

The best place to shop is a reputable cheese counter. Remember, darlings, buying nice cheese is like buying diamonds — if you go bargain hunting, you won’t get the Tiffany-blue box. Avoid shrink-wrapped logs that are mass-manufactured. They’re fine for crumbling onto salads but, trust me, they will not induce reverie.

 

Selles-sur-Cher

This ash-coated round the size of your palm should resemble a very large Girl Scout Thin Mint. Selles-sur-Cher (pronounced sell-sur-SHARE)  is Loire Valley goat cheese at its best. Mild and very fresh, it has the consistency of damp earth. After several weeks of proper ripening, it becomes oozy around the edges and a little more pungent. Serve with rosé and anything raspberry. I love to eat it for breakfast with raspberry jam.

Caprino Fiorito

If you spy a little muffin topper from Piedmont rolled in petals – often chamomile blossoms – nab it before anyone else does. Great goat cheese starts with great milk, which comes from tender grasses and wildflowers. The pastures of Piedmont produce lovely chèvre. Pour a glass of Prosecco, and enjoy Caprino Fiorito without any trappings, preferably after a long bath.

 

Saint Maure    

You can’t miss this downy log with a shaft of wheat running through its center. It’s really the Prada bag of goat cheeses, gorgeous and functional. The reed stabilizes the cheese and creates a little air tunnel so that the center won’t be mushy. Expect a light, dry texture, and a slightly flinty taste. This is a pretty cheese to drizzle with honey as you sip Sancerre over a plate of sliced Asian pear. Watch a French weepy, and call it your spring cleanse.

 

Clochette

Beautiful Clochette is bell-shaped (no surprise: la clochette means “little bell”), making it a perfect selection for Sunday brunch. Some refer to the rind as “wrinkly,” while those with more decorum would call it “textured.” Either way, don’t be afraid of the fleecy surface. It’s delicate and supple, a lovely contrast to the dense, damp center. Pair this with lemon marmalade and French 75s after a vampish night on the town.

 

Wabash Canonball

This little snowdrop speckled with peppercorns represents one of the best goat cheeses coming out the United States. Any cheese made by Judy Schad of Capriole Farm in Indiana is a must-nibble. It’s so compact and perfect, you should share it with a lover over glasses of sparkling lambic or eat it alone on a park bench without any disruptions, other than butterflies. Wabash C. is hard to find and very spendy, but worth every penny. Psst…don’t try to slather this on a baguette. It should be devoured like the best bon-bon in the world.

 

How To Dress Your Goat Cheese

Great fresh goat cheese needs no accompaniment but if you’re searching for good matches, then reach for other spring fare. Every fresh thing from the farmers’ market pairs well, but especially these things…

kindvall-cracker-honey-fiddleheads-wildstr-rad

 

  • Wild strawberries
  • Raspberries
  • Berry jam
  • Lemon marmalade
  • Rhubarb compote
  • Honey
  • Sautéed ramps
  • Sautéed fiddleheads
  • Steamed baby vegetables
  • Baby greens or micro greens
  • Radishes, thinly sliced with salt
  • Rosemary crackers

 

Describing Goat Cheese to Your Lover

Good goat cheese tastes bright. Like sunlight, like citrus. That’s because it’s acidic (think: lemons), more so than cheeses made from other milks. Fatty, it’s not. Goat cheese is very light and easy on the stomach. If you want to eat a cheese in bed, this is the one. If you have eaten goat cheese that tastes sour, tangy, or gamy (called “bucky,” after a male buck), you’ve probably eaten a goat cheese of poor quality.

Here’s what good fresh goat cheese often tastes like (saying these words makes for lovely pillow talk): herbaceous, floral, delicate, grassy, clean, bright, citrusy, mellow, woodsy, flinty.

Here are some common textures:

damp, dense, light, fluffy, smooth, creamy, clay-ey, icy, cool, downy (rind), rumpled (rind)

kindvall-Caprino_Fiorito

~

Thank you for reading Part I of our 4-part series. Johanna and I are excited to share these seasonal cheese posts with you and hope that they inspire you to dream, to eat, to explore. In June, look for our post on great summer cheeses. Once we’ve completed all four seasons, we hope to present a calendar! To follow Johanna’s site, Kokblog, click here.

 

 

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Comments
7 Responses to “Your Spring Goat Cheese Primer”
  1. I love this so much! Goat cheeses are some of my absolute favorites. When I studied abroad in the Loire Valley, there was a cheesemaker at my local outdoor market who made and sold nothing but Saint-Maure in various stages of ripeness. Some were extremely fresh and others were very dry and flinty. All were the epitome of lovely.

    • tdarlington says:

      Thanks so much, Meg. Lovely to hear from you. I can imagine you reveling in both types of Saint-Maure. To eat it in France must have been pure pleasure (I am picturing you barefoot, munching)!

  2. anna says:

    Totally inspiring- beautiful!
    Calendar- can’t wait, such a fun idea!

  3. You two are a super cheese duo!

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