As you might guess from the name, Kidchego is full of young energy. It’s made with raw goat’s milk by one Amos Miller, in Pennsylvania Amish country. He uses a recipe for Spanish Manchego, but the tweak is in the milk type. Goats milk gives this cheese an herbaceous tang. Think walnuts, lemon brightness, and wild grasses. Serve it on a charcuterie board with fig jam.