When my sister-in-law, who is a graphic designer, told me that she was working on a book for a woman in north Alabama who makes in goat cheese, I wasn’t sure what to think. Even though I like goat cheese – it’s especially good crumbled into a salad of spinach leaves, sliced strawberries and toasted almonds – the sound and idea of those two words isn’t very appealing. Goat cheese. Even though it’s delicious, it just doesn’t sound good— at least not to a guy who grew up on cellophone-wrapped Kraft American slices and the occasional grated cheddar on a taco. I feel the same way about hearing the term goat cheese as I do about hearing the term head cheese.
So late last year, when she brought me the finished book, I was immediately shocked! Here on the cover was this beautiful woman with a bright smile who reminded me a little of Giada de Laurentiis from the Food Channel. What the hell . . .? It occurred to me only then I had been mentally picturing some burly Brunhilda in men’s overalls, tending goats in the rocky soil of the lonely southern Appalachians and making – ugh! – goat cheese. But this was something completely different . . . Let’s see what we’ve got here . . .