If you are a fan of goat's milk cheese, you know how unique the flavor is. It is often something of a tangy, tartiness, and you usually seek it out, intentionally. You know what you are going to get and you do this mental comparison to a sharp cheddar or buttery manchego. Goat's milk cheese can usually provide that extra something. While it is tart, and maybe even bitter (thanks to the capric and caproic acids), it is absolutely refreshing.
Traditonally, goat’s milk cheese in made by hand; production has been mainly in areas where goats have been domesticated and in regions with farms or homesteads. In these places, agriculture is inveterate to the land, rather than new or transported in. Goat's milk cheese is made throughout the world, but predominantly in Europe, and includes subtlties from countries, including Greece, France, and England.
Within these valleys, in the central part of France, is a region called "Berry", which makes up most of the political departments of Indre and Cher (The Cheese Primer, p. 88). And it is Berry, where cheese and food products are described as Berrichon, that is famous for its production of goat's milk cheeses. In the region, there are still numerous small herds of goats, at most of 40 animals per farm, who feed on the available, lush flora. It is thought that the cheese made here is especially rich because of this environment, containing "subtle nuances of clover, herbs, pine, and pepper." (The Cheese Primer, p. 89).
(See our Fromage Resouces link to the left for more from The Cheese Primer)