Yesterday pulled a recipe from NYT website cause I have beets and beet greens from my garden and wanted to make a pasta. Presto -- found Martha Rose Shulman's Pappardelle with Beets, Beet Greens and Goat Cheese. Was disappointed that she was vague about "4 ounces of goat cheese". To me, there are many goat cheeses so would have liked a suggestion/direction. Any opinions? Going to a store where they make fabulous fresh ricotta. Could I substitute?