“The best wine for goat milk cheeses is Sauvignon Blanc, right?
To lump all goat milk cheeses into the Sauvignon Blanc fiefdom is not something to assume as a given. There are many variables to consider beyond species. The choice of cultures employed in cheesemaking plays a prominent role, both the starter and secondary cultures. How those cultures help influence the pH level, the cheese texture, and more importantly, the aromatic flavor profile, will have major implications for the cheese’s synergies with different wines…”