Lamb chops with chèvre crust recipe – that only takes 22 minutes! Day 55
I am a huge fan of goat cheese. In my twenties, I had the opportunity to live in the south of France in a prime goat cheese production region and that first taste of fromage de chevre I was hooked forever. In the naïveté of my youth I thought that I didn’t really like cheese due to my limited experience with bright orange coloured varieties that usually came out of a jar or a flimsy square of plastic. Thankfully, I had nine months in which to sample hundreds of cheeses, many purchased from markets staffed by local cheese farmers.
