41.   After restaurants began using goat cheese, gourmet stores got into the action, and then major grocery stores.

42.   Aged goat cheeses are less common than fresh in the United States, though makers are experimenting more and more.

43.   Brown flecks of nutmeg speckled the bechamel, which led to an airy pocket of goat cheese and basil.

44.   But he asked for balsamic vinegar dressing and no goat cheese.

45.   But Ms. Waters never gave up demanding the perfect little lettuce, the most exquisite goat cheese.

46.   But the modern renaissance of goat cheese in America is largely credited to Laura Chenel in Sonoma, Calif.

47.   Cafe Metro, Club Grotto and the Uptown offer imaginative dishes with goat cheese and the like.

48.   Can sheep cheese become the next goat cheese?

49.   Carefully cut the goat cheese into four thin slices.

50.   Coating the cheese first in the fresh herbs adds a clean, herbal flavor to the mild goat cheese.