Bernard Salt came up with the term "goat's cheese curtain" a few years ago. Read more about it here. Since we live in the inner west, we're on the goat side of the curtain by default. And yes, if you open our fridge, you'll find at least one type of goat's cheese in the cheese section. We eat so much of the stuff, even the kids have started to like it.
The only problem with Salt's analysis is that he doesn't describe what sort of goat's cheese is important. Does he mean chevre, ash rolled, plain, ashed pyramids or even cheese in olive oil? Or even a blue goat's cheese, or a Tomme? Is one of these enough, or do you need to regularly consume all or most of them? And then there is this slide show of great French goat's cheeses that look fantastic.
I demand exactitude.