Creamy, tangy, and slightly salty, fresh goat cheese is one of my absolute favorite ingredients. I could eat it by the spoonful, but it's even better sprinkled into a cherry cobbler, which I created to take advantage of the fresh Michigan cherries I found at the farmer's market. I used some techniques learned from Cook's Illustrated to simplify making the cobbler (cooking the fruit before adding the biscuit topping, adding melted butter to the milk rather than cutting it in), but altered the filling components and completely changed the topping to be softer, sweeter, and made with goat's milk to complement the chevre. The topping is more like a scone than a biscuit. I used a blend of half tart cherries, half sweet, but of course you can adjust it to your tastes and what you have available as long as the total is around 2 pounds.

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