A I’m a millennial who moonlights on weekends as a promoter of goat cheese! My mission is to entice shoppers to sample this creamy, tangy, twangy delicacy form of cheese. Goat cheese is incredibly satisfying.
There are many different types of goat dairy products, with goat cheese being the most well known. Chevre, pronounced “chev”, is the French (or fancy) name for spreadable, soft goat cheeses. These cheeses have a milder taste, but may come in many different flavors from sweet to savory. It doesn’t stop there; you can try goat Feta cheese, goat Gouda cheese and many rolled goat cheese logs. Goat dairy also includes goat cheese yogurt and goat milk.
Left: Meredith Williams of Noble Springs Dairy Farm, Right: Riley Thornton
A single serving of Chevre is packed with more flavor than cream cheese. Substitute Chevre goat cheese for cream cheese on breakfast bagels, in place of mayonnaise on a sandwich, instead of sour cream on a baked potato or butter in any of your baked goods! Goat cheese should be a staple on your grocery list, as it’s incredibly versatile. Having company over? Look no further than a log of Chevre rolled in herbs and garlic. Break out some whole-wheat crackers and your favorite pepper jelly to impress your guests with your sophisticated taste.
This creamy, velvety cheese goes through a special process that local goat farms take pride in perfecting. At Noble Springs Dairy in Franklin, goats are milked twice a day. The milk is then cooled and pasteurized at 145 degrees. After pasteurization, the actual cheese making process begins, depending on the type of cheese being made. Different cheeses require different pressing methods to achieve the correct consistency.
You can see this all for yourself! Many local farms and creameries have tours available where you can see where and how the magic happens. Support your local goats by trying these tangy cheeses! My personal foodie-favorite way to enjoy goat cheese is on a grilled sandwich. YUM!
Riley is attending the Dietetic Internship Program at Vanderbilt. She’s originally from Huntsville, AL and she graduated from Auburn University with a degree in nutrition and dietetics. Following her Vanderbilt internship she will take a national board exam and become a Registered Dietitian. Riley hopes to continue connecting and building relationships with others in the future, by incorporating nutrition and physical activity into their lives while making it easy and fun.