Ten years ago, fresh goat cheese was all but unheard of in the United States - now, it's a supermarket staple. It's a mystery we didn't catch on sooner! Known as chevre in France, it has a bright, clean taste, creamy texture and super-white color, perfect for punching up salads or for folding into omelets. It spreads well, making it ideal for dips and hors d'oeuvres. And compared to some cheeses, it's relatively easy -- or at least quick -- for producers to make. Goat's milk is curdled, then the curds are drained and salted, and voila! It is generally sold in log form or in small rounds and is sometimes coated in ash or herbs.
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