Vermont Goat Log, Calabro Ricotta, and Alisios Cheese impressions
And now, for another round of cheese taste testing and my results. The first cheese I tried was goat log, a cylinder-shaped soft cheese log made of goat's milk. While the taste was not bad, it was VERY lactic and acidic, so if you want a mild cheese, this will not be your thing. Would be a good base for a cheese sauce though. The second cheese I tried is Calabro Ricotta. It is produced in the United States, but caters heavily to Italian customers, with its base in Connecticut. Like any true ricotta, this had a very soft and creamy texture and a mild flavor that makes it go well with practically any meal. My mother and grandmother practically inhaled theirs due to liking it that much. Be advised, ricotta is very soft and does not last long, so have a container to store it in and keep it well refrigerated. The last cheese, however, was the most interesting of all. It's another cheese like the Manchego I tried a while back, but where I found Manchego not fun for eating by itself ...