Week 2: Goat Cheese

14 Jan

I may be taking some liberties with this week because I’m honestly not sure if I’d ever had goat cheese before. But I’m willing to overlook this minor technicality.

For a work outing, we went to Flatbread in Davis Square, which is not only a restaurant but also a bowling alley. According to their website, they serve local organic produce and free range meats and all of their major ingredients are made in house and cooked in a wood fired cauldron or in a hand built wood burning earthen oven. It’s a pretty great place.

We got the veggie special pizza which consisted of roasted squash, caramelized onions, cranberries, goat cheese and herbs. It was fantastically delicious. According to the Whole Foods website, goat cheeses range from “creamy, mild spreads to pungent, crumbly discs to reinterpretations of favorite cow’s milk cheeses.” I didn’t think the goat cheese tasted much different than other soft cheeses I’ve had. It was hot (obviously, it was on the pizza), so it was gooey and soft and delicious.

The pizza was fantastic, bowling was fun, and Flatbread is a funky, fun spot. I love these messages painted on the brick walls:

One Response to “Week 2: Goat Cheese”

  1. Jen S. January 15, 2011 at 1:58 am #

    I think feta cheese is goat cheese… you know, the cheese on a Greek salad… have you ever eaten that?

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