The cheeses that provoke the most diverse and contradictory reactions, are those made from goat’s milk.

The reason for which some consumers are put off, is very simple: if goatmilk, usually mild with a subtle aroma, is incorrectly processed, suspended microscopic bubbles of fat may burst and let their contents escape; the milk thus takes on a bitter taste combined with a strong and unpleasant aroma of billy goat.

On the other hand, when the milk is processed with the proper care, the fat bubbles release their contents progressively, giving the cheese its delicious herbal flavor. Thus, when sampling a good goat’s milk cheese, one gets the impression that it unfolds a whole assortment of flavors and aromas.