For many cheese lovers, the arrival of spring means one thing: delicious, fresh goat cheese. If you’re new to the cheese world, or just learning how creamy and flavorful goat’s cheese can be, this primer from Madame Fromage holds all you need to know on the basics of springtime chevre. Grab a bottle of Sauvignon Blanc and some shaved radishes, and get to work!
The first meadow greenery is essentially extra-virgin grass, and when those lady goats enjoy their first romps’n nibbles, they produce milk that is sweetly delicate, even herbaceous. This makes the finest cheese.
Illustration by Johanna Kindvall
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
