Susan, thanks for the details. I'll try it as long as the date on the cheese is not too far past. I figure, if I'm cooking, that gives me an addition few weeks, since I'm cooking the bacteria out, right?

I'll let you know how it goes. If I can't use this old log of goat cheese, I'll buy a new log next week when I shop again. Sounds really good, even w/o the vodka (and bread).