Say 'goat cheese' and what comes to mind is often a soft, fresh, mild tasting cheese, slightly lemony and acidic. Refreshing on its own or as an ingredient, and shaped into log. Perfectly simple, delicate, and full of promise, it always reminds us of springtime.

While the taste is totally unique, its other special attribute is texture. Nothing else can deliver the impression of richness without the fat and calories, and it's this that distinguishes a goat milk fromage blanc from cow milk versions. Only goat milk produces a cheese that's light as a cloud and silken on the tongue. 2003 American Cheese Society award winner.