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Article: Tastes Like Spring Celebrate the greening of the fields with a fresh goat cheese salad.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 6, 2008
- Author:
CopyrightCopyright 2008 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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BOSTON UNCOMMON / COOKING
In France last year, I heard a pearl of wisdom: You should stop
eating fresh goat cheese (also called chevre) at All Souls' Day in
early November and resume eating it around Easter. The theory is
that winter goat cheese tastes bland because of the goats' diet of
hay, versus their spring, summer, and fall diet of wild grasses and
greens.
I checked with a few local goat cheese makers, including Tricia
Smith from Carlisle Farmstead Cheese in Carlisle, Ann Starbard of
Crystal Brook Farm in Sterling, and Bob Stetson of Westfield Farm in
Hubbardston. Each had heard this claim, and all three agreed that
any truth behind it would depend on a slew of variables, from the ...