A right Holy Goat

Everyone, my favourite Goat’s Cheese in the universe. Holy Goat, everyone.

This stuff is heavenly – it’s called Silk for good reason – it is just smooth and delicate and creamy and…well…I could go on and on. So I will.

I first found this cheese at the farmer’s market at Collingwood Children’s Farm. Now, if I don’t have at least one wheel in the fridge, I feel nervous and edgy. But this is no secret! They often sell out and I have missed out more than once by setting my alarm to snooze on a Saturday morning. They do, children, sell it at the South Melbourne Market, where I go often, but at a $5 premium. Ouch.

Anyhoo, the one I prefer is Holy Goat Silk. This is a standard chevre. Then there is Black Silk, a ash-coated version that comes shaped in a pyramid. There is also a fromage frais and while the cheeses made at Sutton Grange Organic Farm, by hand, are all held in high esteem, the La Luna is one of the best known, with its yeast rind and defined wrinkles. The list goes on, but I won’t.

I absolutely adore this cheese – I smear it on toast, I stuff mushrooms, I dollop it on pasta. I thoroughly recommend you seek it out – because it is organic, if you can’t find it at your local deli or market, check wherever keeps a good stock of organic product. It’s very worth it.

Price ranges from $10 at the farmer’s market to up to $15 elsewhere.