The chèvre is ready for its close up!

So, the goat cheese has chilled, and I seasoned it with some salt and pepper. It is *SO* good. It’s very creamy, almost like a thick yogurt. The powdered goat milk worked out great! It’s got a slightly more subtle tang, but has been reported by Roy to be the best goat cheese he has ever had. 🙂

 

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
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