Jude wrote:

> So.
> One thing I love for the holidays is a root-vegetable gratin, layers
> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
> was thinking about adapting this to use goat cheese - I got a goat
> gouda at TJs when I was shopping. But I'm wondering f anyone has any
> tips for me. The only goat cheese I've used before is a chevbre.
> Anything that will surprise me? Weird melting qualities? Curdled
> appearance to the dish?
>
> And another idea. Does anyone know if they sell a goat ricotta
> anywhere? TJs did not have anyting even close, i was hoping. Neither
> does my health food store and we don't have whole foods/wild oats/big
> natural markets around here, sadly. I googled it and foudn lots of
> recipes, but one thing I do not have time for is to make fresh ricotta
> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
> other things to make.

So, anyone know anything about goat ricotta? I've found it online but
it would be $20 plus shipping to get enough for my pie. Is it
commercially available?