Food Related: A few thoughts on goat cheese.

If you read my blog often, you'll know that I've recently reported that I enjoy eating Chabichou the Poitou, a small, cylindrical goat cheese log that is dry on the outside and firm on the inside. Generally, the Chabichou is very mild and preforms particularly well with some honey and rosemary drizzled over it (or even better if you have or can make rosemary infused oil).

This past week, I took a chance on another goat cheese that looks similar to the Chabichou, but it's a larger piece. It's called Chevrots and it is spectacular. Much softer both inside and out, the flavor is stronger and the aromas more aggressive. This doesn't need honey or herbs, it just needs a good piece of bread and some nice salted Beurre de baratte from Pamplie (AOC butter from France).

Cost of the Chevrots is $12 per loaf at our local Whole Foods (I have not seen it available anywhere else) while the Chabichou runs $8, but for a much smaller loaf.

Of course, what would pair better with goat cheese than nice, clean, crisp Loire Muscadet like a Luneau Clos des Allees or Pepiere Clos des Briords?

Feel free to leave questions or suggestions in the comments section of this post.