Dairy: January 2010 Archives

Neither Here Nor Gruyère

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By Deirdre Bourdet

My obsession with fresh goat cheeses often keeps me from buying any other kind.  Chèvre is so delicious on its own, so versatile in cooking, so hardy when forgotten in the refrigerator--I forget that another cheese also boasts all of these characteristics--and looks and tastes entirely, refreshingly, different.


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