{"id":3744,"date":"2011-05-15T22:54:28","date_gmt":"2011-05-16T04:54:28","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=3744"},"modified":"2019-04-29T23:00:20","modified_gmt":"2019-04-30T03:00:20","slug":"ingredient-of-the-week-colorado-goat-cheese","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/ingredient-of-the-week-colorado-goat-cheese\/","title":{"rendered":"Ingredient of the Week: Colorado Goat Cheese"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-3785\" title=\"Ingredient Of The Week : Colorado Goat Cheese (c) 2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/05\/Banner-Goat-Cheese-900.jpg\" alt=\"Ingredient Of The Week : Colorado Goat Cheese (c) 2011 LaDomestique.com\" width=\"900\" height=\"265\" \/><\/p>\n<p>I can think of no cheese I crave more during spring time than fresh goat cheese. The soft creamy texture and lemony tart flavor of ch\u00e8vre begs to be paired with fresh herbs and crisp salad greens. Pastas with bright green peas and asparagus benefit from a sprinkling of crumbly goat cheese and a drizzle of olive oil. The creamy texture of ch\u00e8vre lends itself to an easy but addictive dip for the vegetable crudites platter. Goat cheese is simple and fresh, just like a crisp spring morning in the garden.<\/p>\n<p>Ch\u00e8vre is only the beginning. Goat cheese can also be made into a pasteurized blue cheese; a firm, pungent washed rind cheese; or an elegant, soft and oozy bloomy rind cheese. Aged goat cheese becomes dry and firm with a more developed, complex flavor than fresh ch\u00e8vre.<\/p>\n<p>Join me this week at LaDomestique, as I explore Colorado goat cheese in its many forms. The craggy mountains and dry foothills of Colorado are well suited to raising low maintenance goats. According to <a href=\"http:\/\/www.amazon.com\/Country-Cooking-France-Anne-Willan\/dp\/0811846466\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1305519556&amp;sr=1-1\" target=\"_blank\" rel=\"noopener noreferrer\">The Country Cooking of France<\/a> by Anne Willan, &#8220;The French call a goat a poor man&#8217;s cow because it needs no more than roadside herbage to survive&#8221;. Despite their reputation as a walking garbage disposal, goats produce milk that can be made into cheeses with an exceptional bright and clean flavor. Goat cheese can be grassy, herbaceous, and earthy. Trying different goat cheeses reveals a world of tastes and textures.<\/p>\n<p>Tomorrow, in Ten Ways Tuesday, I share ideas for spring cooking with goat cheese. Throughout the week there will be recipes and cheese plate tips. Learn about Colorado artisanal cheese producers and cheese retailers with a passion for their product. If all you know is fresh goat cheese, it&#8217;s time to try something new.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I can think of no cheese I crave more during spring time than fresh goat cheese. The soft creamy texture and lemony tart flavor of ch\u00e8vre begs to be paired with fresh herbs and crisp salad greens. Pastas with bright green peas and asparagus benefit from a sprinkling of crumbly goat cheese and a drizzle [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[15,7,91],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3744"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3744"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3744\/revisions"}],"predecessor-version":[{"id":19445,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/3744\/revisions\/19445"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3744"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}