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View Diary: House to vote on reaffirming 'In God We Trust' motto: All other problems apparently solved (195 comments)

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  •  Is it a sweet cheese...? (1+ / 0-)
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    The one I get is made in Norway and while it's mostly made of goat's milk, they also add some cow's milk to sweeten it.  It's a caramel color, sweet (for a cheese), and melts in one's mouth.  I like it best at room temp on crackers with butter.  I'm told the gjetost made of just goat's milk is quite bitter and one must develop a taste for it.

    I'm sick of attempts to steer this nation from principles evolved in The Age of Reason to hallucinations derived from illiterate herdsmen. ~ Crashing Vor

    by NonnyO on Mon Oct 31, 2011 at 05:28:15 PM PDT

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    •  It is a classic, semi-soft chevre (1+ / 0-)
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      but quite mild while still preserving the true flavor of goat. I use it to stuff peppadews, salt and pepper them, drizzle with herbed olive oil than broil until just done. Serve them with crostini or french bread. Great appetizer for company.

      It's also good just on a piece of bread or a cracker and is available herbed, peppered, or not.

      I am also fond of a goat cheese I tasted at one of our ag fairs this fall which is a firmer cheese, wrapped in grape or chestnut leaves, sprinkled with Calvados and let to sit a while. I LOVE that stuff.

      Capitalism may be our enemy, but it is also our teacher. --V.I. Lenin

      by commonmass on Mon Oct 31, 2011 at 05:33:17 PM PDT

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