Most goat cheeses are at their peaks when they are on the young side. If it is a relatively aged goat cheese (say around four months of age) the milk would have been drawn when the animals had some of the fresh vegetation that April brings, or if it is a younger cheese there should be a good diversity of plants available in July or August. Many dairy goats have wild berries and fresh herbs in their summer diets. The more food choices the animals have, the more flavorful the milk will be, which translates to a better cheese.
August, being one of the hottest months of the year, is a time when our cheese choices are for the lighter varieties, such as those younger goat cheeses. When the temperature creeps up into the nineties or higher we might skip the blues, the big-flavored or the stinky cheeses and choose those lighter creamier goat cheeses such as the Laurier instead. Even though most goat cheeses are still available in fine form later in the year, they are especially favored in August.
Our choices of wines or beers veer toward the lighter styles in August too. The Sauvignon Blancs (a varietal whose favorite cheeses are produced with goat milk) or the young Chardonnays that are fermented in stainless steel instead of oak, the floral Viogners and dry Albariños or Chenin Blancs; all these white wines and many others pair exceptionally well with the goat milk cheeses. These cheeses also blend in beautifully with our cool pilsners, wheat beers, and our summer ales.
When you follow the logic of the CheeseClock pairing tool this is precisely what is indicated, the lighter cheeses such as the younger milder goat cheeses pair best with the lighter wines and beers.
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