From the name alone you’d be forgiven for thinking that I’m eating a Spanish number this week, maybe also nibbling on some Ibérico ham and washing it all down with a glass of Rioja. But in fact, Pablo Cabrito, a soft unpasteurised goat’s cheese, hails from the sultry climes of Shropshire.
I have a bit of a soft spot for goats. I grew up on a farm but always found sheep a bit dull once they grew past the cute lamb phase. Cows were okay but after a nasty run-in with a herd of post-natal Friesians and a barbed wire fence, they were off the Christmas card list. Goats though have always seemed both full of character and infinitely practical. I used to write about goats for a living so could bore on for several pages about their virtues and even reproduce some rather fetching pictures of me wearing combat trousers and petting a pony-sized Toggenburg…but, hey, onto the cheese.
Continue reading
Fromage Homage 