There is something so magical and maleable about this simple, lemony, twangy, soft goat's milk cheese--I almost don't know how to cook without it. It is, without question, one of the most versatile cheeses I've ever met. I use it in appetizers, with eggs, in soups, in sauces, and even in desserts.

Lately, my favorite Caromont treat is to mix this light, fluffy cheese with lemon zest, black and espelette pepper, and fresh herbs from my garden. After having several spoonfuls (just to ensure that it tastes delicious) I then schmear it over toasted slices of baguette and serve with a little side salad of simply dressed arugula. My current herb blend is rosemary, lavender, mint, thyme and sage, but any herbs will do, these just happen to be the ones that are still alive in my yard after the crazy-cold winter we had. No matter what blend you use, these brightly flavored crostini are sure to impress!