goat's-milk cheese

goat's-milk cheese (countable and uncountable, plural goat's-milk cheeses)

1. Alternative form of goat's milk cheese.
   • 1845 August 16, The Morning Post, number 22,372, London, page 4, column 6:

     On arriving in the Plaza, the simple frank inhabitants came forth from their houses, and in the Basque dialect, the Castillian language being almost generally unknown to the peasantry of the Basque Provinces, offered refreshments in the shape of Navarre wine, bread and goat’s-milk cheese, to their august visitors.

   • 1897 November 18, Fannie Brigham Ward, “Quaint Cartago. Droll Sights and Scenes in the Oldest City of Central America. House-Keeping A La Castellano.”, in The Republican Journal, volume 69, number 46, Belfast, Me., page 3, column 2:

     Squatted behind their serones of fruits and vegetables, their wedges of goat’s-milk cheese and cones of coarse brown sugar, or double rows of bottles of guarado, (the unfermented juice of sugar-cane) they expatiate upon the merits of their merchandise in shrill but soft-voweled Castellano that wheedles the last penny out of your purse.

   • 1933 December 9, “Rice Cookery (Selected)”, in Fitchburg Sentinel, Fitchburg, Mass., page 4, column 3:

     Even the poor, who ordinarily eat coarse bread and goat’s-milk cheese and mint picked by the roadside, must have rice for guests and for special occasions.

   • 1936 September 18, National Geographic Society, “In Rural Norway”, in Adams County Independent, volume 42, number 19, Littlestown, Pa., page ten:

     As soon as they are dressed, there is a large breakfast with more coffee, bread and butter, and all sorts of pickled fish and sausage and goat’s-milk cheese to put on it.

   • 1939 September 19, Lemuel F. Parton, “Who’s News Today”, in Bergen Evening Record, volume 45, number 89, Hackensack, N.J., page 22:

     When he was 13, his mother gave him a big goat’s-milk cheese and sent him trudging far over the hills to a church school to study for the priesthood, and she admonished him to be a good boy.

   • 1977 March 3, Etienne, “Notes from L’Auberge”, in The Ithaca Journal, Ithaca, N.Y., page 6:

     (In France, this type of wine is enjoyed with goat’s-milk cheeses.)

   • 2000 October 4, Jeanne Jones, “An Already Light Cake Given a Mild Makeover”, in Herald News, volume 129, number 278, Woodland Park, N.J., page B3:

     Pure chevre on the label ensures that t he^[sic] cheese is made entirely from goat’s milk. Some goat’s-milk cheeses not so labeled may have cow’s milk added and lack the delightfully tart flavor that easily distinguishes chevre from other cheeses.

   • 2002 April, Kate MacNamara, “The big cheese”, in National Post Business, Toronto, Ont., page 46:

     Today, Woolwich’s 36 varieties of goat’s-milk cheese, from feta to cheddar to the best-selling chèvre, are sold through grocery chains, supermarkets and food service companies across Canada and the U.S., both under the Woolwich name and private labels.

   • 2004 February 25, Elizabeth Clarke, “Thou shalt eat cod-liver oil?”, in Longview News-Journal, Longview, Tex., page 1C:

     The Maker’s Diet assumes that God created certain things for food and that we should eat them in the form he created them. That means to go organic, wild, raw or natural whenever possible: Ocean-caught fish instead of farm-raised. Raw honey instead of sugar. Organic, grass-fed beef and free-range chickens instead of factory-farmed meat and poultry. And raw goat’s milk (and goat’s-milk cheese and yogurt) instead of homogenized and pasteurized cow’s-milk products.

   • 2006 May 30, Donna Deane, “Classic Greek: Popular ‘Mediterranean’ dishes are really delicious blends of several exotic influences”, in The Columbian, Vancouver, Wash., section “Food”, page 4:

     Kefalotiri is a salty sheep’s- and goat’s-milk cheese and is available at selected Greek markets.