(photo from Murray’s Cheese)
I’ve encountered people, more than I care to admit, that don’t believe that Americans can make wonderful goat cheese that would rival the French, much in the same way they thought about our wine. Sure, it’s taken a bit of time (and we’re still dealing with those pesky and obnoxious raw milk laws), but I think we’re just about there. Some of the natural rind cheeses coming from Vermont Butter and Cheese Creamery are a prime example of that, like my favorite, Coupole. It’s one of the few bloomy rinds that I prefer in their younger state. The milk is sweet, mild and grassy–making for the perfect breakfast cheese to have with a sweet bread and cup of tea.