Goat Cheese Class 2011

I was really happy with the “Goat’s Milk” cheese class because that meant one of my cheese-particular friends could join me for a change. The biggest surprise for me, over the past few years, is that goat cheese comes in so many forms…from the typical chevre that we may think of to my personal favorite, a hard, dry cheese, Midnight Moon.

The other interesting fact about goat cheese that I learned this month is that it is the only type of cheese you can freeze, although it should be wrapped tightly, and allow almost two days for a slow defrost.

Instead of a chevre, the two softer goat cheeses came in the form of a runny, gooey Bonne Bouche and a goat brie from Canada. While the Bonne Bouche had quite a pungent flavor, the brie was much milder and could easily replace its milk version and you’d never know.

All three of the firmer cheese stood out and while I think the Midnight Moon had the most flavor, I was definitely biased. I learned that Midnight Moon is actually imported from Holland by Cypress Grove while Chabrin is imported from the Pyrenees. The Chabrin was definitely a close second and quite similar to the Midnight Moon. I also think Midnight Moon could have been held off towards the end to be paired with a red wine.

The cheese that was served with a dry, red zinfandel was the LeChevrot, from the Loire Valley. A strong, “goaty” and nutty flavor altogether.

I’m not sure when the next cheese class will be but hopefully seafood class and cheese class will alternate with each other so we don’t have to go too long without either one.