The other day I was at the grocery store, and the cheese counter had samples out of something. Another customer was standing between me and the actual blocks of cheese the samples were taken from, so I had no idea what they were, but I went ahead and popped one in my mouth.
Train of thought: “Oh, wow, this is amazing, this is — UGH BLEAGH IT’S GOAT CHEESE GET IT OUT GET IT OUT GET IT OUT.”
I have no idea what’s going on chemically with goat cheese, but invariably I have this type of reaction, where for a second or two it’s lovely, and then I get hit by a freight train of something so unpleasantly pungent, it lingers with me for a good five minutes afterward. Much as with cilantro, I don’t think I could train myself into liking it if I tried for a year: when that taste kicks in, my brain utterly rejects the possibility that what I’m eating is food.
Those of you who like goat cheese — is that pungency a selling point for you? Or does it not even hit you in the same way? (Wikipedia describes goat’s cheese as “tart,” which is not remotely the taste I get off it.) I’m wondering if this is anything like the “supertaster” deal where some people can’t taste phenylthiocarbamide or propylthiouracil, while for others (I’m one) they are unspeakably bitter. I know my reaction to cheese in general is linked to the fact that I have a very strong sense of smell; your stinkier classes of cheese are Right Out for me because all I wind up tasting is the stink. But this wasn’t a strong-smelling cheese, and it still bowled me over with that unpleasant funk two seconds after I bit down. So I’m kind of curious what’s going on there, chemically speaking, and whether the experience is just qualitatively different for people who like the stuff.