[Sca-cooks] What to do with goat cheese...

[Jane Boyko]

In regards to the taste of goat's cheese being stronger - I only noticed it 
in the white goat cheddar and it was very strong.  I have not noticed a taste 
difference in the cheeses at all.  I also find goat's milk to taste like 
cow's milk (to me very little flavour).  The problems I do have is in the 
melting factor and I do have to make adjustments - still working on a nice 
white cheese sauce.

I have only had Sheep cheese in the form of feta.  I have never seen it made 
as anything else.  The grocery stores are getting better about carrying 
different types of goat cheeses but I really prefer to go to the Farmer's 
Market in Hamilton, Ontario (I now live in Ottawa and can't get there unless 
I visit the inlaws).

The url I was referring to is:  http://www.natricia.com/english/aboutus.html

I have spoken with Virginia Saputo - the owner - and she is very well 
informed. 

I have tried Natricia's products - not the milk - and have found them to be 
very good and of a better quality than what I buy in the stores.

Marina




On 10/16/2003 11:33 am, you wrote:
> Marina replied to me with:
>
> Must run out and get my copy of Cook's Illustrated.
> <<<
> Since Olwen also asked for the recipe, I will see about typing the recipe
> in and posting it to this list. The Cook's Illustrated articles usually
> include a lot of verbage before the actual recipe covering their trial and
> error testing but I don't think I will have time to type all that in and my
> scanner isn't hooked up right now. But you can probably work just from the
> recipe. They did some unusual things to get this cheese to cook correctly
> and not burn or ooze out, yet still have a pleasant appearance. I will try
> to do this this weekend.
>
>
> Being unable to eat anything that is cow dairy anymore I have been using
> more and more of the goat cheese.
> <<<
> What about sheep's milk cheese?
>
>
> I have found that almost wherever I use
> "regular cheese" I can use goat cheese.  I have used goat cheese in a
> variety of formats - brie, cheddar, chevre, swiss, havarti etc.
> <<<
> I thought goat's milk cheese had a stronger taste than either cow or sheep
> milk cheese. I'd think that that would be a problem with several of these
> cheeses. Some of the usually milder tasting cheeses for instance.
>
>
> If anyone is interested I can post to the list or send privately a url to a
> goat dairy in Alberta which sells numerous varieties of goat cheese.
> <<<
>
> Please do. Perhaps I can investigate the question about the taste of goat
> milk being inappropriate for various cheeses myself.
>
> Stefan
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