Here’s some practical, albeit less whimsical, goat cheese info. Just some things you’d like to know about storage, types, etc etc etc. Etc.
And maybe one more etc. For good measure.
Goat cheese does not mean chèvre. Goat’s milk can be made into hard, aged cheeses or semi-soft cheeses. There are a huge variety of cheeses that range from strong and pungent to delicate and mild in odor and flavor. Their textures can be creamy, crumbly, or semi-firm.
I've used this image before, but I think it's beautiful. Also, you can see the variety.
The definition of cheese, according to the Agriculture Handbook, is “a product made from milk in which protein is coagulated and concentrated, accompanied by milk fat trapped in the curd” (http://drinc.ucdavis.edu/goatdairy.htm). Agriculture Handbook, No. 54, lists over 400 varieties and 800 names of goat cheeses.
