The Boston Globe, June 5th, 2005
As a kid, I thought goat cheese sounded about as appealing as raw seaweed. But oh, how tastes change. The tangy, usually salty, and somewhat low-fat cheese is great in salads and on pizzas. Gourmet chefs adore it as well: scan the menus of the city's best restaurants, and you're bound to find chevre cheese French for goat gracing a plate. "As soon as I take it off the menu, people complain," says chef Ventha Danapalan of Les Zygomates Wine Bar & Bistro. "They come here specifically for the goat cheese." Goat cheese is a bit more expensive than most cow-produced cheeses, but your adult taste bu...
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