My verdict: This variety of chèvre was tangier than other goat cheeses I've had (but I liked that). Based on advice from the Harmon's cheese blog  I tried melting some chèvre on buttered French bread. I liked it better than garlic toast with Parmesan cheese! It also tasted great melted on a hamburger. I even liked dipping grapes in it. I particularly like the mouthfeel of chèvre—it's about halfway between a cheap (i.e. grainy) sour cream and cream cheese. If you've never tried goat cheese, you really should. But I recommend you start out easy. Try it at a restaurant—e.g on pizza or a stuffed chicken breast—before you buy some and eat it plain.
 See http://www.harmonsgrocery.com/blog/2011/03/springtime-goat-cheese-time/.