She writes: It's easy to understand why goat cheese has gone from novelty to staple in the blink of a decade. With its pristine white color and milked to pungent flavors, goat cheese is a natural fit for salads, soups, pizzas, dips, toast, bagels, baked potatoes and yes, even desserts. Versatility aside, goat cheese is higher in calcium and lower in fat, calories and cholesterol than comparable cow's milk products such as cream cheese.
"It's a rich creamy cheese that does not smack you in the face. It's these qualities that make it so very popular," said chef Cullen Campbell, co-owner with chef Brandon Crouser of Crudo in Scottsdale."
Sometimes called chevre (French for "goat"), goat cheese is today's version of 1980s - hip Brie.
The question is: have YOU tried goat cheese lately and if so how and do you love it?