It's spring. And for some people, that probably means daffodils and evening strolls in the extended daylight, but to me, it means one thing: goat cheese.
Winter is the leanest time for goat milk, because there is little to no fresh grass for the goats to nibble. But since early March, the goats are back to good grazing. And six weeks later (time to milk the goats, culture the milk, and lightly age the cheese), seasonal goats are in.
You'll have to forgive the blatantly stolen photograph...it's swiped from an Oregon dairy. The little Pearl I bought last week I gobbled up too quickly to take its photograph. But more spring chevres are sure to follow.