Goats can continue to produce milk for many months after giving birth, making goat cheese a nearly year-round food. But the early spring, when most goats are bred to give birth, is high season for goat cheese. The milk can be turned into yogurt, farmers' cheese, or any number of hard and aged cheeses. In America, however, most mentions of goat cheese refer to the soft, spreadable, French-style chevre — a cheese that, over the last decade, has gone from relative unknown to everyday staple. It is often paired with earthy beets, dolloped last-minute onto fresh salads and pasta dishes, or slathered onto hearty sandwiches. And like cream cheese, fresh che vre plays well with sweet and fruity flavors, making it a delicious addition to a variety of desserts.