Goat is enviably healthy, rich in iron and protein, tender in a braise, and popular in the developing world. Why is it so hard to get in North America? Pop down to your local Loblaws, Sobeys or Metro and it will be easy to find some creamy fresh goat’s cheese from B.C.’s Salt Spring Island Cheese Company, or something better-aged from Ontario’s Monforte, or a brick of that lovely, black, wax-wrapped chA vre noir from La Fromagerie Hamel in Quebec.