There can be an enormous difference between various goat cheeses, just like there can be big differences between various cow's-milk cheeses -- so don't give up on the entire concept until you've tried at least a couple.
I love mild goat cheeses, but don't care as much for the very strong, assertive ones. A mild goat cheese is very much like a tangy cream cheese, and not too far from a cow's-milk cheese.
I'd second Martha recommendation for Chavrie as a "starter" cheese -- it's very mild, and is widely available in supermarkets. They also make a "garlic and basil" variety that is quite tasty. If you were so inclined, I'd bet you could sub this in a recipe and your husband might not even notice. Several years ago, I brought some Chavrie and crackers to a pot-luck at my old workplace -- one woman, who was one of the pickiest eaters I've ever known, wolfed down about 5 crackers loaded with the Chavrie, thinking it was a "regular" cheese spread. Then, I mentioned that it was goat cheese -- you should have seen the look on her face!
Another excellent, mild goat cheese is made by the Vermont Butter and Cheese Company. They make a nice chevrie log, and also a spreadable cheese called Impastata, which also comes in flavors -- red pepper, olive, etc. A little more goat-y than Chavrie, but not at all gamey. You can get it at Trader Joe's, Wild Oats (oops -- almost typed "Wild Goats!"), and Whole Foods.
If you're looking for a good recipe, I'd recommend the Pasta with Cherry Tomatoes and Goat Cheese that was in CL this past summer -- think it was July.
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