If you walk into a cheese shop and ask for Basque cheese, chances are you'll be led to Petit Agour or Petit Basque. Some wheels, made in small production batches, will be amazing. Others, made by larger companies in factories, are little more than pale interpretations of the real thing- like fat free cake with sugar free frosting, or roller blades instead of the four wheelers. But there's another sheep's milk that's escaped the Pryenées that shouldn't be missed.
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Let's start off with some straight talk. Goat cheese haters can be found anywhere. Except for the slightly less satisfied look on their face that comes from consuming the shorter amino acid chains that are in goat cheese, they look like you and I. They walk like you and I. They even sound like you and I.
Read MoreInspired months ago by titillating 140-character cheese and dessert discussions on twitter, Pastry Chef Plinio Sandalio of Houston's Textile restaurant and I decided to collaborate on a gouda ice cream post. That is, he volunteered to supply the recipe and I would try to represent it to the best of my dessert abilities.
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