Posted 14 July 2004 - 02:27 AM
Posted 15 July 2004 - 07:44 AM
The age of a fresh chevre (three weeks to, say, nine weeks) is not going to have undergone a perceptible change in flavor. It will lose humidity over those weeks, so the texture will change. But not the flavor. Not to me, anyway.
Posted 15 July 2004 - 08:54 AM
Ever since that day I have been raving to my husband that we need to get a big bag of wild herb seeds from Provence and start growing a field of these herbs. Thank you for clarifying that the breed of goat is an important factor in the superlative qualities of this cheese.
One other question about summer vs winter chevre, why will it be more tangy in the fall / winter? Is it because they produce less milk at that time?
Thanks again for answering all of our cheese questions - you are really an inspiration and what you have pioneered and accomplished and continue to accomplish improves the lives of so many people.
Posted 15 July 2004 - 11:49 AM
But lots of Italians vastly prefer Parmigiano that was made from winter milk; they adore the complexity they detect in latte d'inverno than latte d'estate.
All food preferences are subjective.
The second-greatest cheese in the world, Vacherin Mont d'Or, is made solely from winter milk. There you have it.