Wednesday, April 29, 2009

Season of the goat - Boston Globe

By Lisa Zwirn (Wiqan Ang for The Boston Globe)
Globe Correspondent / April 29, 2009

Who isn't happier spending more of each day basking in warm sunshine? For goats, that means nibbling on green pastures, and when they do, their milk takes on more complex and floral nuances, which translates into lovely cheese. Vermont Butter & Cheese Company of Websterville, Vt., produces both fresh and aged goat cheeses. (For a fresh goat cheese recipe, see far right.) Two of the aged are particularly special - and adorable. Ripened just 10 to 12 days, the button-like "bijou" (French for jewel; about $6) and small domed coupole (about $14) develop a delicate rind, which adds a mellowness to the creamy textured cheese. Perfect for springtime entertaining. Available at Concord Cheese Shop, 29 Walden St., Concord, 978-369-5778; Shubie's,16 Atlantic Ave., Marblehead, 781-631-0149; and Wasik's Cheese Shop, 61 Central St., Wellesley, 781-237-0916, or go to
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