I love goat's milk cheese. I've never had it aged, but I especially love to use fresh goat's milk cheese in place of mozzarella in insalata caprese or pizza margherita. The nuttiness it brings pairs well with basil and the cheese's tang marries so brilliantly with the sweet acidity of roma and cherry tomatoes (which I like to sometimes elevate a bit further with a dash of white balsamic vinegar). I like the crumbly texture & how that translates to a different bite compared to mozzarella -- although, like mozz, it doesn't melt and just releases its moisture.
We get goat/sheep cheese at Mariano’s and love drunken goat (not funky) and Carr Valley mobay sheep/goat (a bit funky). Also found goat mozzarella and cheddar from LaClare is good. LaClare and another brand (purple/white container) have goat milk that I’ve not found to be gamey and even used it for ice cream. I’m allergic to cow milk protein so I try all the goat things! It’s easier to digest as well so that could be why you may not have as many skin issues with these types of cheeses.
@@KyotoBlackCoffee there’s also that A2 cow’s milk that claims to be from a brown cow that only produces the same type of milk protein as goats/sheep. I haven’t been brave enough to try it but my relatives seem to like it
I love goat's milk cheese. I've never had it aged, but I especially love to use fresh goat's milk cheese in place of mozzarella in insalata caprese or pizza margherita. The nuttiness it brings pairs well with basil and the cheese's tang marries so brilliantly with the sweet acidity of roma and cherry tomatoes (which I like to sometimes elevate a bit further with a dash of white balsamic vinegar). I like the crumbly texture & how that translates to a different bite compared to mozzarella -- although, like mozz, it doesn't melt and just releases its moisture.
That does sound like a good application for goat cheese. I bet the acidity helps manage the strong flavor from the cheese too.
Also, I love Bleu cheese or gorgonzola with peach jam on toast or just soft french bread
That's what I'm talking about 🤤
Good show, it makes me want to taste all the cheeses! I'd try a small glass of the coffee beer too.
All the cheeses we tried were enjoyable with the coffee beer. I think there's pairing potential.
We get goat/sheep cheese at Mariano’s and love drunken goat (not funky) and Carr Valley mobay sheep/goat (a bit funky). Also found goat mozzarella and cheddar from LaClare is good. LaClare and another brand (purple/white container) have goat milk that I’ve not found to be gamey and even used it for ice cream. I’m allergic to cow milk protein so I try all the goat things! It’s easier to digest as well so that could be why you may not have as many skin issues with these types of cheeses.
I have noticed that non-cow's milk dairy products don't cause a bad reaction, so you might be on to something.
@@KyotoBlackCoffee there’s also that A2 cow’s milk that claims to be from a brown cow that only produces the same type of milk protein as goats/sheep. I haven’t been brave enough to try it but my relatives seem to like it
@@rachellep3077 OOOOHH. I'm definitely going to seek this out!
@@rachellep3077 I got a half gallon of A2 milk and so far *knock on wood * no issues! Thank you so much for the tip!
@@KyotoBlackCoffee anytime! I may get brave myself!
Now I want a fancy grilled cheese...