I’ve always found it to be true: unless the person I’m with is a devout, I’ll Try Anything lover of cheese, goats milk cheeses can indeed be polarizing. In most every case, the person’s impression of goat cheese has been dictated by one experience with a particularly strong cheese; they’re oblivious to wonderful variations that exist.
Rich Rogers at Scardello in Dallas, took a time out during the busy holiday season to explain the many faces of goat cheese.
“The French pronunciation can be tricky –- chèvre — the word can get stuck on the back of the tongue and refuse to fully exit in all its Frankish elegance. Chev, chevrey, and even chef-grugh will pass well enough, however, for those ambitious enough to make the attempt.
The rest of us will just call it goat cheese.
Though the creamy, rich, soft and spreadable, chèvre may be the one with which most are familiar, it is in fact only a single style of a myriad of cheeses made from goats’ milk. We spoke with Scardello’s Rich Rogers to get a little insight on what makes a goats’ milk cheese a different experience from sheep and cows, and to look into some styles that might shine a light on just how varied goats’ milk cheeses can be.”