I love any kind of cheese, the stinkier the better. But I just can't wrap my arms around chevre. I have tried all kinds, many times, but to me it just taste hairy. So I would like to know, what would be the best general substitute in recipes that call for it? I'm trying to figure out what would be the "go to cheese", not a substitute based on the recipe (i.e., use brie here, feta here, etc.), if that makes any sense.