I remember my parents used to buy that Black Diamond Cheddar in the waxed logs. That was a really big deal for us when I was a kid. For instance, a goat's milk cheese will have an unmistakably 'barnyard' flavor, but 'barnyard' doesn't necessarily mean bad, it just means it's a more full-flavored, strong, almost pungent cheese. If you're just getting acquainted with goat cheese, Soucy suggests a mild chevre or feta to use in salads. Mich. Whole Foods carries the 100-percent grade A goat's milk cheese as does the farmer's market in Royal Oak.
Elk Creek is one of the few Michigan artisan cheeses.
There are a lot of goat's milk products made in Michigan, but not much cheese. In her book, Fletcher recommends appearance is also important, combining shapes as well as textures and colors. That's why I wrote this book. I want to inspire people about cheese so that they'll learn and have the same enthusiasm I have. If you want to serve your guests a little something to nosh on before dinner, Fletcher suggests serving a Spanish Manchego or dry Monterey Jack with some assorted olives, roasted tomatoes, toasted almonds or hazelnuts.