I'll never forget the taste of a particular glass of milk offered to me at my friend's house when we were in the fourth grade: sour grass. After I tried it, my friend's hippie mom proudly informed me it was goat's milk. Gross, I thought.
I had a pretty typical East Coast 1980s childhood diet of sugary cereals and processed dinners, and so my palate was completely unprepared for the funky flavor of goat.
But now, some 30 years later, I've often pulled goat cheese out of the fridge to bolster a quick dinner or to serve unexpected visitors.
To read the rest of the story, please go to: NPR
