Thursday, March 19, 2009

Words to chew on

One of the first problems with marketing goat milk, goat cheese or goat meat in this country is that there are no good names for those products. We don't call it cow milk or cow cheese (the former is getting a little more play than the latter as of late I would think...) One thing that really bugs me is when a legitimate food magazine will tell someone to use goat cheese in a recipe. There's such a huge array of goat cheese that's almost insulting! You wouldn't tell someone who's making a salad to top it with bits of "cow cheese" would you?

When we do find names for these items, many times they are in other languages and thus are difficult to pronounce. Examples include:
Cabrito - Spanish (Mexico) - young roast goat
Chivito -" - young roast goat, slightly older than cabrito
Chevon - French - another term for goat meat
Chevre - French - means 'goat' - is used in reference to cheese

I've heard this last word pronounced from "Shev" to "shev-ray" to "shevruh." Needless to say, not a word that easily rolls of the tongue for most people in the US. I guess I prefer the idea of refering to cheese first by it's name (cheddar, feta, Humbolt fog) and then by what it is made of (a goat milk cheese, made of a blend of cow and goat milk).

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