Which goats’ cheese?
Could you please tell me which goats' cheese is needed for Delia's leek and goats' cheese quiche? Is it the fattish log sort or the more expensive thinner and smaller ones from super markets? Do I take off the white rind? If so, there isn't all that much cheese left, especially from the little logs, and it is almost impossible to grate it into the pastry mix. Or do I buy the very expensive little round goats' cheeses?
I love the taste of this quiche so I hope you can help me out here!