Spring has sprung and for many of us that means a heightened desire for fresher, more flavor-forward foods. Enter goat cheese. Hardly new on the scene, goat cheese first became popular in American cooking during the 1980s (thank you Laura Chenel and Alice Waters). Today, it is a standard ingredient. Besides being a popular addition to curated cheese plates, goat cheese and its farmyard aroma, creamy texture and tangy taste complements many other foods from meat to fruit to vegetables, making it a go-to flavor for many chefs this season and throughout the year.
Simple recipes that start with one crottin of goat cheese:
- Mix with a Tbsp. of olive oil and fresh thyme. Or basil. Or tarragon.
- Turn on your processor, drop in a garlic clove and a little salt.
- Put a crottin and 3 tablespoons of oil-packed dried tomatoes with oil in the food processor and blend.
Other great recipes:
- For a warm snack, stuff mushrooms or artichoke hearts with the goat cheese mixture and pop in the oven for a few minutes.
- You can also warm some raspberry jam with some thyme leaves in the microwave and pour it over a cake of goat cheese.
TIP: DEEP FREEZE
- Fresh goat cheese is great to have on hand. Fortunately, you can freeze it. Double-wrap it in plastic, then place it in a freezer bag. Date it. It will keep up to three months. Thaw it in the refrigerator.
See more inside our 2018 Mar/Apr Issue.