Fresh Creamy Goat Cheese

24 Aug

There are certain ingredients that are so versatile that they are often overlooked. Goat cheese is just one of those ingredients. Since I’ve been working in the cheese shop, I’ve tried a lot of cheeses that I had never tried previously. But, this creamy fresh goat cheese is tops. You can use it anywhere that you would use cream cheese or ricotta cheese.

Goat cheese tends to get type casted as a salad topper, but it is so much more than that. This creamy version is great because it helps to break the stigma. Since it’s creamy, it spreads easily. It makes an easy appetizer out of toasted baguette and caramelized onions. You can use it as a filling base in ravioli or add it to roasted red peppers and puree.

Goat cheese can also serve as a base on pizza of my favorite, whipped. You read correctly, whipped. This works great with the creamy version of the goat cheese, but it can be done with the regular as well. Simply put 4 oz of your chosen goat cheese into your stand mixer and whip away. Let the cheese go in the mixer for 5-6 minutes or until the cheese is light and fluffy. I like to put my whipped cheese in a bowl and drizzle it with really high quality extra virgin olive oil and freshly crack black pepper. Serve along side cherry tomatoes and wheat crackers.

Still need more ideas. Well, try using your goaty goodness in an omlette.

Goat Cheese and Red Pepper Omelets
Serves 1

Hardware:
Rubber Spatula
8-inch non-stick sauté pan
Small mixing bowl
Balloon wisk

Ingredients:
3 eggs
1 oz fresh goat cheese, crumbled
1 oz roasted red peppers
1/4 oz fresh chives, chopped
1 tablespoon plus 1 teaspoon unsalted butter, separated
Salt and pepper to taste

Directions:

  1. In a small mixing bowl add the eggs and salt and pepper and wisk until the yolks and whites are thoroughly combined
  2. Heat a non-stick pan over a medium heat and add in 1 tablespoon of the butter and swirl around the pan
  3. Add in the scrambled eggs
  4. Using a rubber spatula, push the eggs around the pan and swirl the pan until the eggs start to set
  5. Add in the goat cheese and the peppers in the center of the eggs
  6. Fold 1/3 of the eggs over the center
  7. Using your rubber spatula guide the folded edge onto a dinner plate
  8. Using the edge of the pan fold the remaining edge over the top

Rub the top of the omelet with the remaining teaspoon of butter and sprinkle the top with the chives

Next time you’re in your local cheese shop, ask for some Vermont Butter and Cheese. If you don’t think you’re a fan of goat cheese, give it another try. You’ll be surprised how added something else, mellows out the tangy and gamey flavor of the goat’s milk. If you really want to ease your way in, add some honey and cinnamon. The sweetness is a great compliment.

Always thinking of the next meal

-Katie

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