When quizzed on your goat’s cheese partiality, you’ll either reply with a big toothy smile or run for the hills. For most, it’s a love/hate thing – with little middle ground. But not all goat’s cheeses are equal – some are mild and flavourful, others are stinky and strong – just the way many love theirs. And when you cook it, its flavour and texture can change dramatically – worth doing if you think you sit on the nay side of the fence. Need a little encouragement? We have just the recipes.
Chorizo is a big-flavoured sausage, so goat’s cheese is a great pairing for it. This Spanish-inspired frittata is a quick way to put breakfast or lunch on the table, and folks can control how much goat's cheese they want crumbled on top - just leave it on the side.
Source: China Squirrel
This pasta is brimming with warm, earthy flavours, lifted with a soft marinated goat’s cheese. This recipe guides you through marinating your own – an easy and rewarding project for those who are interested in dipping their toes into cheese-making.
Source: At Home in the Whole Food Kitchen
For something a little different, give this smoky, spicy, wintry soup a spin. It’s topped with a spoonful of subtle goat’s crema (a crema is a Mexican take on crème fraîche) made with goat’s cheese, sour cream, lime and coriander. We’re willing to bet that you haven’t tried one like this before.
Source: Hardie Grant Books
You've likely seen a lot of tarts featuring goat's cheese - the reason being it's a great textural match for a short, crumbly pastry, bolstered again when baked in the oven. And beetroot, with all its sweet tartness, cuts through all of that richness like a pro.
Source: Chris Chen
Up your fancy brunch game with this tasty and super simple French-inspired galette. It uses store-bought puff and a creamy, tangy fresh goat’s cheese for an extra flavour hit.
Source: Rebecca Thexton
Make the dough the night before for these pizza-like flatbreads. A scattering of caramelised onions and soft goat’s cheese is all you need to top off this all-round crowd-pleaser.
Source: Alan Benson
Packing for a picnic? Planning the perfect side to your main? This salad is bulky enough to make for a meal on its own, thanks to all the seeds, nuts and legumes. The goat’s curd’s job here is to elevate it from ‘just another salad’ to ‘wow’ terrain - and it does so brilliantly.
Source: Andrew Davies
Here, crisp cinnamon-sugared filo shards are served with cashew nut ice-cream and toasted sesame marshmallow, with a little tartness introduced by a honey and orange scented goat's cheese mousse. Restaurant-quality.
For more ways to make magic with goat's cheese, watch River Cottage Australia, Monday 15 July, 6.30pm on SBS Food Channel 33, then on SBS On Demand.
Baklava with cashew nut ice-cream Source: The Chefs' Line
