I love goat cheese, whether it's crumbled into a salad or smeared onto a grainy cracker with a dollop of blueberry jam. Goat milk butter, on the other hand, is a new frontier for me, even as someone who makes it her mission to try pretty much everything.
For starters, it has a lower melting point than butter made from cow's milk, so it softens more quickly, meaning it's great for spreading on toast, a fresh batch of muffins, you get the idea. In baked goods, goat milk butter makes for the perfect swap: Substitute it in your favorite recipes, be they sweet or savory, using a one-to-one ratio and you'll notice a difference in flavor and texture (both improved, in my opinion).
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