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Article: SPRING IS A BUSY TIME IN THE MAKING OF GOAT CHEESE
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- May 15, 2002
- Author:
CopyrightCopyright 2002 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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You won't hear cheers of "Le fromage de chevre est arrive!" But
like the arrival of the Beaujolais nouveau in November, spring is
prime time for goat cheese lovers.
Customers at Wasik's Cheese Shop of Wellesley started asking if
the spring goat cheeses had arrived as soon as the tulips came up.
It's a question that makes cheese buyer Brian Wasik break into a
knowing smile.
He cuts into a little knob of creamy white cheese to offer a
taste. As the soft cheese melts on the tongue, it renders hints of
earth, grass, lemon or wine, depending on its age.
"Goat cheese is the first cheese you can eat made with spring
milk," Wasik says. That's milk from dairy goats that have grazed on
fresh new ...