Which type of goat's cheese?

[pollypocket99]

Making caramelised onion and goat's cheese tart with a puff pastry base but can't remember which type of goat's cheese I used last time. Which would people recommend? The softer log type or the firmer more solid type that you can slice?

Either will work, but I would instinctively choose a soft, not necessarily rinded, variety; either sliced into haphazard rounds or squidged into lumps (technical term, you understand )

I agree that either would be fine...I guess it depends who you're serving it to and if you care how it looks! The firmer cheese will look prettier in slices, but it tastes stronger. Goat's 'cheddar' is also good, as you can grate it.