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Credit: The Original Chèvre

The first time I went to Paris I discovered a tiny little cheese shop that I swear was dedicated 100% to goat cheese. There were goat cheeses of all sizes and shapes, some with rinds others covered in ash and others wrapped in leaves. It was like a whole new universe of cheese. A delicious one.

Fortunately these days there is a wide range of goat cheese, both domestic and international available in the US. There are fresh soft fluffy cheeses, gooey triple creme style cheeses and drier aged goat cheeses. To learn more about goat cheese as well as great pairings, head over to Culture Cheese magazine. Today you’ll find my post with two recipes–one for Scallop Selles-sur-Cher Crostini and another for a dead simple Five Spice Fig Compote with just 5 ingredients.

GIVEAWAY! 

I am giving away 5 French goat cheeses so you can test, taste and create your own recipes. You will also receive a package of tried and true recipes for inspiration and trivia cards so you can learn a little bit of history on French goat cheeses and temporary tattoos to wear your love for Original Chèvre.

Leave me a comment about how you most enjoy eating or serving goat cheese and what kinds of recipes you’d like to explore. You must have a US mailing address to win. You MUST leave your email address in the field where it is requested, it will not be visible to the public only to me. DO NOT leave your email address in the body of your comment. I will choose a winner on October 1.

Disclaimer: My thanks to Culture Cheese magazine and Goat Cheeses of France for sending me goat cheese samples and providing me the opportunity to participate in this promotion, I was not compensated monetarily for this or any other post on the blog. 

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