Small goat's milk cheeses, such as Valençay and Montrachet, start off creamy and cakey. As they age, their texture transforms from soft and smooth to firm and dense. Whatever flavors originated in the cheese intensify. They'll probably develop greenish-brown molds which are harmless. You may be thinking that this means the cheese should be tossed in the garbage. Do not discard these powerfully grassy goat's milk cheeses!
Next time your goat's milk cheese appears to have lost much of its fluffiness, here are some suggestions on how you could use it to enhance your food:
- Grate it over pasta.
- Melt it into a cream sauce.
- Mix shavings of it into a salad
- Add it to a soup.
- Put it in an omelet.
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