Many people have strong feelings about goat’s milk and goat’s milk cheese. This is for good reason. Everything touched by a goat tastes like it was-well, touched by a goat! I have a strong sense-memory of being a hippie child (if you haven’t already, go out and buy my book “Adult Child of Hippies” please, be a darling), and eating goat’s milk products-which were horrible. Goats and hippies go together like Brie and baguette, and you could depend upon that barny hoof-taste being in just about anything. How I wish I was lying! I have a specific memory of eating goat’s-milk pancakes with carob chips that will stain my sense memories indelibly. I share this with you not to disrespect goats, but to show you how far I have come. I am a goat-convert, you see, but it’s taken almost 40 years-so don’t just dismiss goat products. Yes, they taste weird, but that’s actually the charm.
As I not only adore (these days) goat’s cheese, but also adore (these days) blue cheese, imagine my great joy to discover the two existing in the same cheese! A cheese Yahtzee! I was at the Trout Lake farmer’s Market last Saturday-this is in East Vancouver for you non-locals-when a lovely lady in a booth beckoned me to taste her cheese! How could I resist? Although not the head cheese-maker, she told me that she had helped out with this batch, and that’s just about as good as it gets to me. There’s something about looking into the eyes of the cheesemaker that sends shivers down my spine. Yes, I’m that kind of weird!
I have, in fact-reviewed this “Goat’s Pride Dairy” before on cheese 96 “Chevrotina.” Alas, I was not overly impressed-but concluded that that specific cheese was a little young and that it was my fault…and that I would be back, so here I am. I keep my promises to cheese. To save you the trouble of searching, and me the trouble of re-writing, here’s a little snippet of the history from that post to give us some context.
“The certified organic “Goat’s Pride” Dairy is found in Abbotsford, BC. It’s the first Certified Organic goat dairy in western Canada. This local company has been making cheese for the past six years. In addition to cheese, Goat’s Pride farm offers tours for groups of 12 or more with activities including goat education, cheese tasting, and goat milking demonstration. This farm tour offering seems to be on trend with local fromageries. One suspects it must be challenging to deal with goats, cheese making, and tourists simultaneously.
Goat’s Pride is a family owned farm. Peter and Jo-Ann Dykstra and their children do it all. They keep their goat-herd and their fromagerie on the same property, so it’s all very cozy. The goats have access to roam outside when it is sunny, and they can wander freely on the farm’s 20 acres of bush, snacking to their little goat hearts content. Their pens are large, and roomy, and this whole set up seems very goat positive. The goats here are fed organic grain, hay and alfalfa. They use no hormones, and will use antibiotics only under duress-preferring to use herbal or homeopathic remedies, and that’s a first, homeopathics for goats! Wow. Most of the milk comes from their farm although they do occasionally source milk from another organic goat farm in Chilliwack.”
…So, today’s cheese is their “Blue Capri” which the label states is their “award-winning Blue cheese,” “a perfect well-aged Roquefort.” Of course, as we all know, Roquefort is made from sheep’s milk, not goat’s. The most famous blue goat’s cheese is Gorgonzola-so that has me a little confused, but let’s not get stuck on semantics. I’m also not sure how it’s “award-winning” the website doesn’t clarify, but there is a picture of the cheese with a blue ribbon on it, again, let’s not get stuck on semantics. The bottom line is this is an organic goat’s cheese from a local cheese maker-and I got to look the maker’s helper in the eye, so really, I’m happy, and really, that’s what this blog is all about.
My little wedge of Blue Capri certified organic goat’s milk “Roquefort” is mostly white with a small amount of veining. It crumbled when I took it out of the package, it’s a fragile cheese and a little moist. There’s no discernible rind, I think it’s been cut off-pity. It’s fragrant, a bouquet of goat-hoof and piquant erzats-vomit that I love so much in a good blue cheese. And for the record, I say this is the most positive way-all Roquefort cheese contains the same enzyme as vomit-as does parmigiano-reggiano it’s a good thing, not a bad thing, get over it! My mouth waters in anticipation…goat, plus mould! Wowzers!
Mmmmmmm. Oh, super fantastic yummy! But make no mistake, this is a gorgonzola to my taste buds, not sure why they call it a Roquefort! It’s spicy, salty, raunchy, creamy and intense. It has that bite of the blue then that peppery kick of the goat’s hoof. There’s nothing subtle about Blue Capri, it’s a fantastic punch in the face. It’s bright, intense and shakes your taste buds out of their slumber. That being said-it’s a well-balanced cheese, all of the different elements are in equal strength, so that taste profile is just perfectly balanced. Warning, this is no starter cheese. This one would just about kill my husband who can’t handle a blue or a goat’s cheese, so you know what that means-this one is mine, all mine! You hit this one out of the ballpark, Goat’s Pride, I’m proud of you, you, yes you, are my slice of cheese!