I like to sprinkle a little goat cheese on a salad. It gives it a little richness that I like, but try to otherwise avoid in my diet.

When I go to Whole Foods, there is a cheese display about a hundred yards long. But it is all from cows milk.

In a little corner, in a distant cooler, is a little package of goat cheese. About the size of an M2 round.

Why are there so few varieties of goat cheese?