91.   In a small bowl, combine goat cheese and bacon.

92.   In a small bowl, mix the gorgonzola, goat cheese and egg yolk with a fork.

93.   Including Moreau, who produces goat cheeses called Selles-sur-Cher and Ste.-Maure-de-Touraine, in Pontlevoy.

94.   It combines cubes of beets, creamy goat cheese, tiny golden tomatoes and duck confit.

95.   Instead, Samuel Adams White Ale mated perfectly with the smoked duck and aged goat cheese.

96.   It is crisp and refreshing as an aperitif and makes a good accompaniment to seafood, crab, smoked fish or goat cheese.

97.   It includes mozzarella, ricotta, goat cheese, caciotta and montasio.

98.   It has a touch of acid that is muted and made richer by the aging process and lacks the sharp aftertaste of many goat cheeses.

99.   It is a smooth, mild white goat cheese with a faintly winy aroma.

100.   It should be enough that we are limited to mozzarella and maybe a little goat cheese.