Big thanks to Goat Cheeses of France for sponsoring this post.
Good morning from the middle of a mild and pleasant post-Thanksgiving coma. That was fun, wasn’t it? Fun and exhausting and slightly infuriating, and all the things that holidays will be. Today we’re taking a nice little break from all that to focus on France. I figured we’d go somewhere that doesn’t even have Thanksgiving, just to be safe.
Do you know what they do have in France, though? French goat cheeses. Beautiful, high-quality, but totally accessible and affordable French goat cheeses. France is the number one producer of goat’s milk cheeses in the world, with 6,000 goat’s milk producers, half of whom make their own cheese.
With production in multiple regions south of the Loire Valley, there’s wide variety among tastes and styles. I thought I knew my way around chèvre reasonably well, but working with Goat Cheeses of France has introduced me to some new varieties, including the Bleu de Chèvre that I’ve used in the easy but special-feeling recipe below.
French goat cheeses in their multitudes work well all year round, but at this time of year it’s nice to focus on cozy dishes that are dinner-party ready without too much time or effort. Bleu de Chèvre would make a great addition to a simple (or wildly ostentatious) cheese board and really needs no special treatment. But I couldn’t shake the idea of how its gentle piquancy might enhance an earthy and festive-looking pasta sauce made with beets. The resulting Bleu de Chèvre and Beet Linguine was very popular, and I’m looking forward to making it again. (more…)