So, somewhere on some trip to France, you fell in love with goat cheese in all its funky, nutty, tangy and luscious glory. Perhaps it arrived in oozy-melty disks on toasts perched atop a salad. Maybe a slightly bulging wedge of it rolled up to your table on a restaurant’s chariot de fromage. Or maybe you tasted its unmistakable richness and complexity in a recipe.