THE HOT LIS T 202 3 culturecheesemag.com 21
ONE CHEESE, FIVE WAYS
Seasonal Bloom
CREAMY, TANGY GOAT BRIE STARS IN BRIGHT, SHARABLE DISHES FOR SUMMER DAYS
written and photographed by Maggie Knowles and Josh Berry
H
umans, cheese, and goats
have a long history together
that reaches back to the
eighth century when the Moors
brought what some called the "poor
man's cow" to France's Loire Valley.
Farmers quickly adopted goat's milk
to make a variety of cheeses, from
classic fresh chèvre to aged Alpine-
style wheels.
Goat brie is one of several bloomy-
rind goat's milk cheeses made in
France today. In the US, there
are elegant examples coming out
of New York, Ohio, Maine, and
California—home of Laura Chenel,
whose goat brie we used in the
following recipes.
Compared to its cow's milk
counterpart, goat brie has a higher
concentration of fatty acids, which
give the cheese its distinguishing
tangy notes and gooey texture. Like
all goat's milk cheeses, goat brie has
a lower percentage of lactose and
smaller curds than cow's milk brie,
which may make it easier to digest.
A delicate cheese with subtle
grassy elements, goat brie is
a summertime favorite. On
the simplest level, it is lovely
accompanied by crisps, fresh fruit,
and seasonal vegetables; its earthy
and citrusy flavors also complement
sandwiches, egg dishes, pork, and
desserts. The edible, velvety rind
adds extra creaminess when used in
cooking, especially in pasta dishes.
For a beverage pairing, consider a
crisp and fruity sauvignon blanc or a
malty Belgian tripel.
French farmers of yore revered goats
for their social nature, so we invite
you to enjoy goat brie with abandon at
your next gathering. c
