COW- Cheese Of the Week

This week, I'm pledging my undying love and devotion to chevres-- goat's milk cheeses. I feel like goat cheese is a little misunderstood--it's one of those foods that's easy to write off if you've had a bad experience; it's often lumped into one category (there are dozens and dozens of different types of goat cheese); and there's a misconception that all goat cheeses are expensive.

This week, for your consideration, I'm presenting three goat cheese varietals: One for the novice, one for the pro, and one for the adventurer.

Novice- Goat Gouda
Goat Gouda has a velvety texture and mild, sweet taste that has mass appeal. Don't freak out--it’s not “goaty” in the least, and it's an excellent melter, great for omelets and sandwiches. Cypress Grove, the venerable California producer, has a goat Gouda called Midnight Moon that's custom-made in Holland and is delicious.

Pro- Garrotxa
Garotxa is an unpasteurized hard cheese from Spain. The pure, white milk from which it's made seems like it absorbed the flavor of walnuts and the fresh crispness of grass during aging. It comes in large, gray-rinded felt-textured discs (that your cheese monger will be happy to slice up for you) and has a bone-colored interior. The flavor is mild, nutty and herby.

Adventurer- Chabichou du Poitou
A little scary looking, but oh so good. There's a bluish-gray mould that overlays a thin, white mould when the cheese is mature, but don't let that fool you--the interior is delicate and slightly sweet, with a nutty flavor that's faintly acidic. As it ages, the soft interior becomes hard and brittle, but no less tasty.