Meyenberg goat milk butter

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So here’s what I found at the Cheese Store of Silver Lake the other day: a big silver rectangle of Meyenberg goat milk butter. Made in California’s San Joaquin valley by a company that has produced goat milk since 1934, the prize-winning butter is lightly salted, so pale it’s almost white (rather like lardo, a very, very good thing of which to be reminded, I might add), and slightly but distinctly reminiscent of chèvre in taste.

Spread thickly on slices of baguette, with a sprinkle of Hawaiian black sea salt, the butter is amazingly smooth and has a cool tang to the finish, not unlike goat cheese. It has a lower melting point and is less rich than butter made from cow’s milk — a good thing, really, if you put as much butter on your bread as I do.

The emissions problem of cows has been in the news lately. Anybody know what the carbon footprint of a goat looks like? Given the otherwise beautiful efficiency of those animals, you’d think it would be a pretty good one.

Meyenberg goat milk butter, $7.99 for half a pound. Cheese Store of Silver Lake, 3926 W. Sunset Blvd., Los Angeles. (323) 644-7511.

— Amy Scattergood