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 Monday 15 July, 6.30pm on SBS Food Channel 33, then on .
Baklava with cashew nut ice-cream Source: The Chefs' Line
