I had purchased three little goats cheeses from our local Friday market. They came from a small organic producer who's farm is just a few miles away. Raw milk of course.
The first was 'frais' or fresh & young. The type that's so delicious at breakfast with a good jam.
The second was older, sort of in between in age. It was firmer and stronger in taste. More of a 'classic' chevre.
The third was 'sec' or dry and had been aged far longer. It was smaller having lost a lot of moisture and much much sharper in taste.
Of the seven of us at table 4 preferred the medium cheese, 2 the frais and one, me, the sec.
I was going to take pictures, but the cheese got eaten before I could get around to it.
I'm going to try the same sort of tasting with sheep's milk (Brebis) cheeses next time I go to Villefranche market. There's another local producer who has a stall there.
It would be fun to try a regional tasting. SW chevre against Loire valley chevre for instance. Anybody want to try posting a tasting along these lines?
Edited by Dave Hatfield, 21 July 2008 - 05:12 AM.