Mint would be good if you like mint in food that way. Kind of a Middle Eastern approach. Tarragon is easily overwhelmed. I think I've had it in that kind of cheese, but imagining it, I can't bring it together. The trick would be to use enough tarragon to have a good flavor of it, without so much it tastes grassy. Or maybe dried would be better. Penzey's dry, though, not hard dry. Dill is really good because its intensity matches the cheese, and fresh or dry should work equally well.

Hm. Reread your question. I wouldn't put any herb with honey, nuts and figs. Aslo, be really careful combining honey and figs because it could easily get way too sweet. Honey and nut, yes. Go baklava on it. :) Fig and nut, yes. Honey, fig and nut, yes with caution. Honey and fig, no nut, no. Tarragon and fig, yum. Tarragon and nut, interesting. Tarragon, fig and nut, confusing. Mint, fig and nut, maybe good. Mint and honey, no. Dill and nut, good. Dill and sweet, no.

That's my opinion. As with anything, go ahead and try it and see what you think.

I did a search on 'flavored goat cheese' -- maybe a good idea there. Search results

I think you are right, the best choice would be the honey and nuts and since I don't have figs and it's such a chore trying to get anything in the store now, I'll forget that.

I just saw this article and thought of you. I've never had marinated goat cheese, but the idea is intriguing.

http://blog.cheesemaking.com/marinating-chevre/?trk_msg=819PS80UN0O4F8U7USV69VJ1CS&trk_contact=VPUBOIQCNCUUPMUO14QQ7JNP90&trk_module=new&trk_sid=EUOU48VBNNGTT72OB2V7P9CHDC&utm_source=Listrak&utm_medium=Email&utm_term=Marinating+Chevre&utm_campaign=Mooletter+2020+04&utm_content=Mooletter+2020+04

Are you making your own cheese??
I like a sort of "pesto" goat cheese. lots of basil and garlic....drizzled with EVOO.

I find that website irritating. They go on about chèvre which means goat, not goat's cheese, when they are talking about cheese. Sigh.

In French, that's true. In American English, fromage de chèvre is usually just called chevre (no accent), meaning the basic soft cheese, even though there's goat brie, goat gouda, etc.

I would like sage with honey and nuts also savory and marjoram.

To English ears, it sounds pretentious. Does it to American ears? I'm guessing not....especially as it's not easy to pronounce lol

Which sounds pretentious?

And who said Americans can pronounce French?

It's usually just called a short form of "Chevvy" (as in Chevrolet), "chev".

Pretentious in that

A. Its the wrong word, should be fromage de chèvre

B. You can't pronounce it

C. There's a perfectly good English term : goat's cheese. 😋

There was a really funny series on english TV called keeping up appearances...it reminds me of that lol

https://youtu.be/4T0eXFpCx9c

By American standards, "fromage de chèvre" would sound high-falutin', which is American for pretentious. In another thread recently, I did stick up for the term in France, since our previous discussion on this, because a poster in a different crossposted forum, who is American but said he'd worked often in France and spoke French well, claimed that in France they say, "chèvre". I've heard from others, as well, since you first said, that that isn't so, though I can believe if the context of cheese is already established, some French people might trim as well, and omit the "fromage", just as we might say give me "half a pound of goat," at the cheese counter and no one would think we were asking for meat.

But really, the package says chèvre, and the Americans do their best to read and say it. I always argue that "goat's cheese" isn't quite accurate, given that the white smeary stuff is sold next to goat brie, goat gouda, and other less traditional goat cheeses. Only the soft white stuff says "chèvre" on it, rather than "goat brie" or whatever, so it makes sense that we'd call it by the word on the package.

If the French can add "le" to "weekend", we can borrow your word for goat without pretension. :D

And for the terms "Goat edam" or "Goat Brie"....etc.....Edam is by definition made from cows milk as is Brie....You might better say "Cows milk Roquefort". Or even worse Mozzerella buffala with cows milk.

I'm pretty sure there are people who make cow's milk roquefort. :) I love proper sheep's milk roquefort, but I have to check the label closely. Maybe it's goat, but I think it's cow.

The cheese is labeled "goat brie", etc. That's why the "goat". One assumes cow. It should say "goat cheese made in the style of brie", in the way wine is labelled "méthode champenoise", but while being more precise, it might not fit on the label. :D