Everyone knows about “goat cheese,” a.k.a. “chèvre.” It’s white, it’s crumbly, and it’s always showing up on beet salad thanks to northern California cooks in the ’80s.
Good fresh goat cheese is a special and important thing. It should be moist and creamy, without a hint of graininess. Its flavor should be clean and fresh, mouthwateringly tangy but not astringent, lemony but also milky and balanced. An unaged cheese has nowhere to hide its faults.
Unfortunately there’s a lot of faulty, gluey goat cheese out there, metallic and sour without any nuance. And that stuff, I suspect, is what turns people off goat milk cheese entirely. But there are a lot of goat cheeses out there to try besides chèvre.