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Article: YOU WON'T MISTAKE GOAT CHEESE FOR THE BLAND, PROCESSED KINDS.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- August 5, 1998
- Author:
CopyrightCOPYRIGHT 1998 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: BETTY DOUGLASS, CORRESPONDENT
GOAT CHEESE appeals to cheese lovers who are nostalgic for the homespun and authentic, who feel that we are too removed from nature and have become machine-tooled and mass-produced in everything, including our cheeses,'' write Vivienne Marquis and Patricia Haskell in ``The Cheese Book'' (Simon and Schuster, 1965).
Goat cheese, which is also called ``chevre'' (French for goat) is made in a variety of shapes and sizes, but most often you'll find it in small rolls. It sometimes resembles cream cheese or farmer's cheese but, unlike these two, goat cheese tends to be sour with a pepper-like sting. Depending on where the cheese is made, ...
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Article: Award-winning goat cheese worth trip
Post-Tribune (IN);
October 3, 2001 ;
700+ words
... ... PHOTO) If you like good-quality goat cheese and don't mind driving to get it ... in the goat-raising, rather than goat-cheese, business, because her herd of more ... is the Wabash Cannonball, a small, goat-cheese globe coated with vegetable ash and ...
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