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Article: Make room on cheese board for both varieties
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 11, 2006
- Author:
CopyrightCopyright 2006 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Goat cheese has earned its rightful place on cheese boards and
menus of the finest restaurants.
It's a natural complement to cow's milk cheeses on a cheese tray
or board, according to Steve Ehlers, who co-owns Larry's Market in
Brown Deer and has served as a judge at national cheese
competitions.
When Larry's Market's staff puts together cheese trays, they
commonly place a goat cheese with a soft-ripened Brie or triple
cream; a blue, semi-soft cheese such as Morbier; and a harder cheese
such as Gruyere or cheddar. Hosts could do the same thing at home.
"If you wanted, you could do a whole tray of different goat
cheeses," Ehlers said. "A blue, a hard, a soft and different
flavors."
Fresh goat ...