I was introduced to three goat cheeses recently that are well worth mentioning.
Edith is a soft spreadable pasteurized goat milk cheese from Woodside Cheesewrights in South Australia. With an intense velvety finish, it's flavor screams "Goaty" with every bite. Soft-ripened and ash-coated like Humboldt Fog and Lakes Edge, it is a good competitor to those two A-listed brands .
La Dama Sagrada, from near Toledo, Spain, is a goat cheese for people who don't like goat cheeses. Made from Murciana goat milk and aged a minimum of 6 months, it is firm, with a nutty aroma described as "sweet when young and peppier with age". Produced in small quantities, you may have to ask your local fromagerie to order it. Another A-list variety.
Last week I commended Goat on a Hot Tin Roof for its punny title. It is worth considering as a curiosity on a cheese tray because of its peppery rind. Another Australian product, I don't recommend it as a main course, but it makes an amusing diversion in small quantities.
A web search on their names + "cheese" will find you pictures and further descriptions.
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