I’ve always loved the tang of goat cheese, or chèvre. Unfortunately, goat milk is hard to find in my area. Local stores tend to carry one ultrapasteurized brand or a powdered version—neither of which works for cheese. Regulations for selling milk directly to individuals are so strict, convoluted, and enforced that it feels like a black market. I occasionally trade with friends who are milking goats (and have momma and babies willing to share), but mostly I gave up on making soft cheese.
That changed when I took a chance on fromage blanc. I’d written off this cow’s milk cheese as too mild for my tastes. But it has a surprising amount of tang and flavor. Best of all, the technique for soft cheeses really does work across milk types—cow or goat, reduced fat or whole milk or cream. It can be soft and spreadable or drained until it crumbles. It can be shaped or molded, and it absorbs flavors like herbs, zests, and spices. Learn to make soft cheeses, and you have so many choices. You can do it!
Learn to make Homemade Fromage Blanc and other soft cheeses