Experiments in Goat Cheese



I have been relatively obsessed with goat cheese since I was a little girl. I spent my first five years in Marnes la Coquette, a village about 8 miles west of Paris. My mom, a chef trained at Paris’ now-defunct La Varenne cooking school, always fed us very well. I remember chowing down on powdered sugar-dusted gaufres at the Parc Monceau and one of my favorite things in the world was crotin — a small bloomy rind goat cheese, which my mom would broil on toast and serve with a light salad. Yeah, I was spoiled.

I always saw cheese as a magical food product, created by happy geniuses. It never really occurred to me that I could be such a happy genius, until I bought a Fresh French Goat Cheese Kit from the New England Cheesemaking Supply Company. Though basic, the kit included 4 cheese molds, which are usually pretty expensive and I continue to use today.

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