It's true that all cheeses are affected by the diet of the animal. For example, a high quality alpine cheese would be one produced with summer milk, because the cows graze at the higher altitudes and eat everything from fennel to wild dandelions. However, the diet of goats is much more varied than that of sheep or cows. Goats will actually manage to walk up tree branches and reach leaves and flowers that sheep and cows would never be able to get. And, since goat's milk cheeses are usually fresh, the time of the year to eat them is now while they're out in the fields.I highly encourage you to purchase a few different fresh goat's milk cheeses just to savor their many textures, aromas, and levels of sharpness. A goat's milk cheese from southern Italy may have notes of lemons, because the goats climb the lemon groves and eat the leaves. At the same time, a goat's milk cheese from the Loire Valley may be slightly acidic and buttery.
The main thing to remember is that seasons affect the soil which affects the food supply which ultimately affects the resulting flavor of the cheese. Below are three goat's milk cheeses to try this summer:
Robiola di Roccaverano: This goat's milk cheese comes from the Piedmont region of Italy. It has a succulent cake-like texture that oozes out of its rind when it is ripe.
Bonde Mothais: Its soft and delicate consistency will melt in your mouth. This more mild goat's milk cheese comes from south western France.
Couronne Lochoise: This may be my favorite. It has everything you want from a cheese - complex flavors and a luscious paste. Plus, it's shaped like a doughnut!
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
