Of all the cheeses we make and sell, the City Goat is the one cheese our house is almost never without. I hear it frequently, “I prefer stronger cheese”, “I like cheese with more oomph.” And while I too love the 18 month clothbound cheddar or the two year Comte, it is the subtlety almost bare nakedness of a chevre or goat round that makes it intriguing. Not unlike many people I know, it’s subtle, hard to get to know variations gives it versatility, depth and character.

I often refer to the cheese as the pasta of the cheese world. It’s the base of a number of dishes and the better the quality the more everything that follows is enhanced.

What makes a great chevre?