When selecting goat's milk cheeses, Steve Jenkins says look for traditional cheeses from France and artisan cheeses from the United States. If at all possible, avoid those that are wrapped in plastic, and remember that goat's milk cheeses are wonderful to use in cooking. Steve recommends the following:
From France, look for Loire Valley Chèvres like Chabichou du Poitou from Charent and Crottin de Chavignol.
From the United States, try Judy Schad's Capriole Banon and Sally Jackson's Humboldt Fog.
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