The Smokin' Goat

I was going to preface this post with a story about the pitfalls of AI, but instead, I'll place my thoughts as more of a footnote below and briefly say that when you plug in a description and image for AI to alter, it doesn't always work out the way you want. Enter The Smokin' Goat. 

Smokin' Goat cheese is excellent

When I was shopping for cheese at Whole Foods the other day, this little treasure wasn't even on the shelf. It just so happened that one of the kind gentlemen working had recently received a shipment, so he was cutting some wedges to put on display the following day. When his co-worker asked what he was working on, the monger mentioned The Smokin’ Goat and compared and contrasted it to Drunken Goat, another beautiful goat cheese from Spain made by a different company. Naturally, my ears perked up, so I asked him about it. I had never heard of this one before, though I have tasted Drunken Goat. I just haven't reviewed it...yet. When the gentleman very politely offered me a wedge of The Smokin' Goat to purchase. I gladly accepted. 

Smoky-flavored cheeses aren't on my all-time favorite cheese list, but I would put Smokin' Goat near the top of my smoky cheese favorites if I had such a ranking system. The smokiness is light, not overwhelming in the least, and the cheese itself is fantastic, mild yet memorable. 

It's hard to go wrong with Spanish cheese. The traditional methods typically used, the unique sources of milk, the interesting rinds and patterns on them, and the fabulous aging processes, places, and styles contribute to creating excellent dairy products throughout the country. 

Fuerteventura is the oldest island in the Canary Islands

This semi-soft (but firm and elastic) cheese originated on the island of Fuerteventura in the Canary Islands. The family-run company, Grupo Ganaderos de Feurteventura, uses milk from the Majorero goats that's supplied by local farmers. Majorero goats are very cute-looking, small with diverse fur coloring. The milk used is high in both protein and fat, contributing to Smokin' Goats' rich and creamy mouthfeel. 

Smokin' Goat has a beautiful white interior with a lovely, creamy mouthfeel

Goat cheese in general is white, and The Smokin’ Goat is no exception. Unlike cows, goats can convert beta-carotene, the pigment in grass and other greenery, into vitamin A, so the milk they produce isn't tinged yellow. Store-bought milk only appears white because the protein and fat molecules in cow's milk scatter light exceptionally well, making the liquid look white to the human eye. Milk is also mostly water, so the molecules containing the coloring are diluted; however, in the cheese-making process, these molecules are more concentrated. 

The pretty outer rind of The Smokin' Goat is a light brown with a pattern that's said to be a tribute to the palm leaves that were used to mold cheese in the past. The rind is edible and has a more concentrated beechwood smoke flavor that enhances the overall taste of this product without overpowering the more subtle notes of the interior. Upon opening the wrapper, a smoky aroma that's not too strong, more reminiscent of a campfire at a posh outdoor resort than a traditional woodsy affair, escaped into the air.

The beautiful white paste inside is mild, slightly nutty, and a little bit tangy. While the goaty flavor is very mild and mixes well with the smoky notes, it ends with a good bite. It's surprisingly well-balanced, though, and even those who aren't goat cheese fans will probably like this selection. 

Due to its relatively mild flavor, The Smokin' Goat pairs well with a variety of foods and beverages. Serve it with green grapes, toasted walnuts, thin rye crackers, prosciutto, green olives, pickled red cabbage, and a pot of honey on a winter cheese board. Slightly sweet crackers such as Carr's Whole Wheat Crackers, gingerbread, or even banana bread are odd but delicious combinations. The Smokin' Goat can be added to sandwiches or served on salads. It's great on avocado toast with a drizzle of balsamic glaze. Heated, this cheese becomes less goaty, and the smoky flavors are enhanced. It's surprisingly good mixed with other cheeses in a mac and cheese dish, and it's an excellent choice to pair with steak or a burger. 

As for wines, try The Smokin' Goat with Sauvignon Blanc, Riesling, Shiraz, Syrah, Beaujolais, or Merlot. This cheese also goes well with beer, such as a Red or American Ale, or a Vienna Lager. The subtle smoky notes also pair nicely with cider or Calcados. 

Original photo by Stefan Schauberger

lol, This is why I don't use AI: