The weekly cheese review from Janet Fletcher!
The current issue of Culture, a publication devoted to cheese (yes, that kind of culture), includes an article about domestic blue cheeses from goat’s milk. Such cheeses are uncommon, which was the point of the story.
In all of Europe, you won’t find many goat milk blues, either, for reasons that probably have as much to do with milk chemistry as with practical considerations. Blue cheeses typically need to be aged separately from other cheeses, or the mold can travel.
Coincidentally, I had been thinking about the scarcity in this category because I had just sampled, for the first time, a Wisconsin goat blue that I really liked.