Goat Cheese, Salty, Sassy and Pleasing
Marty Martindale

Goat’s milk cheese is sold in many shapes and sizes, mild to sharp, creamy to crumbly, GOATCHEESEherbed or marinated in olive oil or wine. Chevre is French for “goat, and some refer to it as chevre cheese. A dieters favorite, goat’s milk cheese is a delightfully tart white cheese, salty, tangy, soft and easy to spread. Serve it with crisp white or young red wines, such as Sauvignon Blanc, Malbec or Pinot Noir.

Goat cheese has a multi-thousand-year history and is one of the earliest dairy products in the world. Originating in parts of the Mediterranean, the Middle East and Africa, goats thrived where cows could not. The French soon crafted their own excellent chevre goat’s cheese.

Goat cheese is richer in vitamins D and K than cow’s milk. It also contains vitamins A and B. Low in fat, cholesterol and calories, many lacto-intolerant people can digest this cheese.

Select goat cheese which has a moist look, lacking mold and free of any liquid appearance. Store it tightly wrapped, in the cheese section of your refrigerator, at around 40-degrees F. Fresh goat cheese freezes satisfactorily in small portions. Thaw slowly inside refrigerator. Bring it to room temperature before serving.


Be careful with goat cheese around heat. It does not melt like cow cheeses, such as Cheddar. Artisans make goat cheeses with rinds, such as Brie, by brining the early cheese mixture.

  • Appetizers and hors d’oeuvres
  • Bread in crumbs and bake at 350-degrees for 10 minutes.
  • Crumble over hot, steamed vegetables
  • Dips
  • Herbed stuffing for meats
  • Mix with mushrooms, herbs, onions
  • Omelets, quiches
  • Pizza topping
  • Ravioli
  • Salads
  • Sauce base
  • Serve with quality honey and fresh fruits and walnuts
  • Soufflés
  • Spread for bagels
  • Stuffing for roasted peppers


Below are foodsites with recipes ideas for goat cheese.




Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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