I’ll admit it – my pride for this fine state is borderline-obnoxiously no secret. I bought a Texas flag baby bib a couple of years ago for my first child on one of my many visits to The Alamo – a child still yet to be born, no less. I plan the morning of each March 2nd around a local radio station’s reading of the letters from William Travis, chronicling what would become the fall of the Alamo (just the thought of those letters read on Texas Independence Day gives me the chills). My personal checks and debit card sported the Texas flag (pre-wedding – my new husband, a native Georgian, will have nothing of it!), our wine bottle label will incorporate the Lone Star, and every vehicle I have ever owned has had a small Texas flag decal in the corner of the rear window.
So when I tell you that I bought goat cheese today just because it had the Texas flag on the package, you can see where I’m coming from. Goat cheese is one of those items that I only get out at restaurants – I love it, but I never cook with it at home. I worried all the way home that my silly little “It’s got the flag on it, it must be good” stunt might cost me dinner. After taking that first bite, I knew I had nothing to worry about.
Mild and creamy with just a hint of garlic and cilantro, Lone Star Chevre might just be the best goat cheese I’ve ever tasted. The cheese is hand-made just up the road (about 90 minutes north of Houston, up Highway 59) in Cleveland, Texas by Cheesemakers, Inc, a small family-owned company in operation since 1997. Discovering a local treasure is fantastic – there’s just something about supporting a company located just a few minutes from where you grew up and your parents still live.
And in case you were wondering, the Lone Star Chevre made its way onto Asparagus Pizza with Rosemary and Goat Cheese.