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Old 08.01.2011, 12:58
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soft goat's cheese

Hi..

Many of the recipes from British magazines like Olive.. or Good Food have recipes which use goat's cheese or soft goat's cheese.
Which would you recommend using here? I have not been successful in finding the right one! I am quite lost.. Would be nice to know which are tasty but not too intense in taste.. I have tried some sheep cheese but not a great fan of it..

Thanks
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Old 08.01.2011, 13:45
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Re: soft goat's cheese

Go to a cheese shop and try a few........ the youngest and mildest are often rolled in ash, they look like a small log with a dark grey rind. The ones with a white wrinkly rind (like a Brie) can be much moister, but also tend to have a stronger goat flavour.
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Old 08.01.2011, 13:56
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Re: soft goat's cheese

I think the soft goats cheese they refer to is the goats cheese thats spreadable like philly etc.. and has no rind, the soft ones I have seen here are like this

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Old 08.01.2011, 16:59
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Re: soft goat's cheese

Agree with above .. when it calls for soft goats cheese that is to be worked into a mixture, the Chavroux is excellent. It's also really tasty so buy two packs as you'll be spreading one on your Darvida! (a favourite Z'Nuni snack of my 8 year old).

Of the little round goats cheese you can buy, the fresher ones that are more moist and creamy do not look as if they have a crust .. and yes can sometimes be rolled in things like ash .. but more often just look like a white creamy pat. They become progressively stronger as they age and dry out and also acquire a crust somewhat like Brie .... these are excellent for grilling whole or in slices a la goats cheese salad classic.


I au paired for a French couple when young, the father came from the Haut Alpes region and had goat herded when young. He still made his own cheese and when he was away on business, one of my tasks was to "tend" to the cheeses ... turning them, selecting the ones to be eaten that week which were "ripe" etc. As he said to me, (adopt strong french midi accent or simply translate ..) "Never never eat the cheese crust. They use their bare hands to turn the cheese and they come straight from the animals and never wash their hands. C'est de la merde que tu manges ..." Its a vivid image and its stuck with me!
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Old 08.01.2011, 17:40
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Re: soft goat's cheese

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Agree with above .. when it calls for soft goats cheese that is to be worked into a mixture, the Chavroux is excellent. It's also really tasty so buy two packs as you'll be spreading one on your Darvida! (a favourite Z'Nuni snack of my 8 year old).

Of the little round goats cheese you can buy, the fresher ones that are more moist and creamy do not look as if they have a crust .. and yes can sometimes be rolled in things like ash .. but more often just look like a white creamy pat. They become progressively stronger as they age and dry out and also acquire a crust somewhat like Brie .... these are excellent for grilling whole or in slices a la goats cheese salad classic.


I au paired for a French couple when young, the father came from the Haut Alpes region and had goat herded when young. He still made his own cheese and when he was away on business, one of my tasks was to "tend" to the cheeses ... turning them, selecting the ones to be eaten that week which were "ripe" etc. As he said to me, (adopt strong french midi accent or simply translate ..) "Never never eat the cheese crust. They use their bare hands to turn the cheese and they come straight from the animals and never wash their hands. C'est de la merde que tu manges ..." Its a vivid image and its stuck with me!
Which is what gives the rind its great flavour!
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Old 08.01.2011, 18:13
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Re: soft goat's cheese

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Which is what gives the rind its great flavour!
We ALWAYS eat the rind.

(mold on cheese is ALWAYS edible)

Tom
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Old 08.01.2011, 19:57
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Re: soft goat's cheese

Speaking of soft goat cheese, here's a simple salad I like. Pile some mixed greens on a big plate. Add pieces of cooked chicken breast, sliced strawberries, maple roasted pecans, soft goat cheese and honey mustard dressing. Lush.
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