Cheese is up there in our top ten list of foods. Gouda, cheddar, brie, mascarpone, manchego, asiago, halloumi, havarti, swiss, cotija, paneer–doesn’t matter. We don’t care if it came from a down home Wisconsin farmer or monks in the French Pyrenees. If it’s cheese, we’ll eat it. One of the favorites is chèvre. Although chèvre literally translates to ‘goat’, when applied to the cheese, it typically refers to the soft version that can be spread or dolloped on anything. Feta cheese is the semi-hard form of goat’s milk cheese that a lot of us love in Greek dishes. Goat’s milk has less fat, calories and cholesterol than cow’s milk, which means that cheeses from goat’s milk are naturally leaner. That gives us a weak excuse to use it as much as possible. The same goes for you. Let’s enjoy it together, shall we?
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