by LAURA LANGSTON

There are many varieties of goat cheese, but one of the most common and popular in North America is fresh goat cheese, also known as chèvre.

Generally sold in small rounds or logs, soft, spreadable fresh goat cheese is mild and slightly tangy when young and intensifies in taste as it ages. Though often sold plain, goat cheese is sometimes combined with herbs and spices or coated with fruits or nuts for additional flavor.

Goat cheese is not only delicious, but it’s also good for you. It’s rich in protein and calcium, and provides B vitamins, phosphorus and copper. Goat cheese also contains healthy fats, and some people find it easier to digest than other cheeses.

Versatile goat cheese pairs well with baguettes and crackers as well as many other foods. Serve it on a cheese board with fresh or dried fruits and nuts. Add it to a salad with strawberries and pecans. Pair it with roasted red peppers and caramelized onions on homemade pizza. Add it to soups in place of sour cream. Whip it with honey to spread on toast or with herbs to spread on crostini. Use goat cheese in a cheesecake recipe or your favorite frosting for a tangy kick.

When buying, choose goat cheese that is firm, not mushy. Unopened and refrigerated vacuum-wrapped goat cheese can keep for several months. After opening, wrap the cheese first in wax or parchment paper (to allow it to breathe) and then cover it with plastic wrap or put it in a lidded container before refrigerating. Opened goat cheese, properly stored, should last for several weeks.