By Julia Favaro

What Is Goat Cheese?

Goat cheese, also known as Fromage du chevre, is made from goat’s milk instead of typical cow’s milk. It has a consistency ranging from soft to crumbly that allows it to be used as a spread, dip, or topping for many dishes. Goat cheese has a bright white color and is sold in a log shape. There are several different types of cheese made from goat’s milk that are commonly used, such as the classic goat cheese logs, brie, and even some cheddars. There are many new goat cheese products that stray from its typical form as Vermont Creamery’s Coupole and Bonne Bouche aged goat cheeses. Goat cheese has a notable tangy flavor that is stronger than most cow-based cheeses. 

Does Goat Cheese Have Dairy?

Yes– goat cheese does contain dairy. Many believe it does not have dairy since it is a more digestible cheese for individuals who are lactose intolerant. However, it is still true that goat cheese is easier to digest. This is due to its higher count of fatty acids and lower lactose amounts. 

Health Benefits of Goat Cheese

Goat cheese provides an array of nutrients. It is a good source of magnesium, selenium, calcium, and niacin (vitamin B3). These vitamins aid cellular function, the immune system, heart health, and bone strength. Goat cheese can also serve as a sufficient source of protein, with 6 grams per serving. According to a National Library of Medicine study study, goat cheese provides healthy fats and fatty acids that benefit the cardiovascular system in addition to many other bodily functions. Overall– goat cheese is a great choice when looking for a tangy flavor that will aid your health. 

Fun Goat Cheese Flavors

Wild Blueberry, Lemon & Thyme

Strawberry Spritz

Cranberry, Orange & Cinnamon

Chocolate & Cherry

Apple Cinnamon

Pumpkin

Maple Bourbon

How to Use Goat Cheese

Goat cheese can be used in a variety of ways, from simply spreading it on a toasted bagel to incorporating it in a fancy tart, Here are some tasty ways to eat goat cheese!

Grilled Vegetable & Goat Cheese Sandwich

Ingredients:

• 1 log of plain goat cheese
• 3 tbsp olive oil
• 1 tsp fresh parsley
• 1 tsp chervil
• ½  tsp fresh thyme
• 1 small eggplant, sliced into ¼ inch thin rounds
• 1 medium red bell pepper, cored, cut into large pieces
• 1 medium yellow summer squash, cut lengthwise into ¼ inch thin strips
• 1 medium zucchini, cut lengthwise into ¼ inch thin strips
• 1 tsp kosher salt
• ½ tsp black pepper
• olive oil 
• Loaf of grain & seed bread

Instructions:

1. Combine all goat cheese spread ingredients in a bowl. Mix until well combined. Set aside
2. Heat grill or skillet to medium heat
3. Brush vegetables with olive oil on both sides and sprinkle with salt and pepper. Grill until both sides are charred.
4. Remove from heat
5. To assemble sandwiches: evenly spread one side of bread slices with goat cheese. Layer on grilled vegetables and top with another piece of bread. 

Fig & Goat Cheese Braided Egg Bread

Ingredients:

Dough:

• 4 ½ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ tsp instant yeast
• 1 ½ tsp salt
• 2 eggs, lightly beaten
• ¾ cup + 2 tbsp water
• ¼ cup canola or vegetable oil

Filling:

• 4 ounces of crumbled goat cheese
• 3 ounces prosciutto (or ½ cup shelled salted pistachios, chopped)
• 1 tbsp balsamic vinegar 

Topping:

• 1 egg, beaten with 1 tbsp water
• Flaky sea salt
• Sesame seeds

Instructions:

1. Combine flour, sugar, yeast, and salt together in a large bowl. Mix in eggs, water, and oil until dough comes together. Knead in a mixer with a dough hook or by hand on a well-floured surface until smooth *adding additional flour if necessary until dough is no longer sticky). Cover with plastic wrap and let rise in a warm spot for 1.5 hours, or until the dough has almost doubled in size.
2. While the dough is rising, cook prosciutto in a skillet until crispy. Let drain on a paper towel, then chop. Mix fig jam and balsamic vinegar together and set aside
3. Once dough has risen, turn out on a well-floured surface and divide into 3 equal pieces. Roll each piece out into a 6-inch x 15-inch rectangle. (Use more flour as needed to make sure dough does not stick to the surface.) Spread fig jam mixture over each rectangle, leaving a ½ inch seam all the way around. Sprinkle prosciutto (or pistachios) and goat cheese on top of jam.
4. Brush exposed edges of dough with water. Starting from one of the long edges, roll each rectangle down, fro a moment, then gently stretch each strand out to about 18 inches, tapering at each end
5. Carefully transfer strands to a large baking sheet lined with parchment. Position a tapered end of each strand at the tip of your baking sheet and pinch together, then braid. (keep braid fairly loose.) Once braid is complete, pinch the bottom ends of each strand together, then tuck the bottom and top ends under the braid. Brush with egg wash, then cover with plastic wrap and let rise in a warm spot for 1 hour.
6. Preheat oven to 375 degrees Fahrenheit. Brush braid with a second coat of egg wash, then sprinkle with sesame seeds and flakey sea salt. Bake for 30-35 minutes, until top is a deep golden brown.
7. Let cool on a rack for at least half an hour before serving

Green Goddess Goat Cheese Dip

Ingredients:

• 8 ounces goat cheese
• ¾ cup frozen peas, thawed
• ¼ cup extra-virgin olive oil, plus more for garnish
• Zest of 1 lemon
• ½ serrano pepper
• 1 ½ clove garlic, peeled
• 1 cup flat-leaf italian parsley leaves, roughly chopped
• ½ cup basil leaves, roughly chopped
• ¼ cup fresh dill, roughly chopped, plus sprigs for garnish
• 2 tbsp fresh tarragon, roughly chopped
• 2 tbsp fresh chives, finely chopped
• ½ tsp kosher salt, plus more for garnish 
• Assorted crunchy vegetables for dipping such as carrots and cucumber slices

Instructions:

1. Combine ingredients except pepper and vegetables in blender; blend until smooth. If too thick, add 1 tbsp water at a time until desired consistency. Taste and adjust seasonings
2. To serve, transfer into serving bowl and garnish with a drizzle of olive oil, a few sprigs of dill and pepper

Deconstructed Eggs Benedict Breakfast Salad

Ingredients:

For the Salad

• 2 large romaine leaves, roughly chopped
• ½ cup treviso or radicchio lettuce, roughly chopped
• ½ cup Russian blue kale (or any kale available), roughly chopped
• ¼ cup dandelion leaves, roughly chopped
• 1 handful fresh basil, gently torn into smaller pieces
• 2 tbsp salted butter
• 1 english muffin, diced into ½ inch pieces
• 2 eggs
• 1 tbsp apple cider vinegar
• ½ cup thickly sliced maple ham cut into ¼ inch pieces
• ¼ cup cherry tomatoes, halved
• 1 large lemon
• Extra virgin olive oil
• ¼ crumbled goat cheese
• Black pepper to taste

Hollandaise Dressing

• ½ cup crème fraîche 
• ½ cup sour cream
• Juice of 1 large lemon
• ½ tsp ground mustard
• ¼ tsp smoked paprika
• ¼ tsp kosher salt
• ¾ cup extra virgin olive oil
• Black pepper to taste

Instructions:

For the Salad

1. Combine the romaine, treviso, kale, dandelion, and basil into your individual serving bowl.
2. Add the 2 tbsp of butter to a small cast iron skillet over medium-low heat. Once it begins to melt, add the English muffin pieces to the skillet. Gently brown the pieces, turning them occasionally until they are nicely toasted and golden brown. Remove them from the skillet into a small bowl and set them aside.
3. To poach the eggs, bring a large stock pot of water (at least 6 inches deep) to a low boil. Add 1 tablespoon of apple cider vinegar to the pot.
4. Crack the eggs into two separate bowls
5. Once the water is at a low boil, use a large spoon to swirl the water in the pot to create a vortex or tornado. Swirl the water in the same motion and direction quickly until a small vortex appears at the center. Once the vortex is swirling around, drop one egg directly into the center of the vortex. The swirling water will ensure that the whites stick together and form a cohesive mass. Set a timer and cook the egg for about 3 minutes. Gently remove the egg from the water using a slotted spoon and set aside in another small bowl. Repeat the process with the second egg reusing the same pot and water.
6. To assemble the salad, using your hands, toss the greens with the juice of one lemon, a pinch of salt, and ¼ cup of extra virgin olive oil until thoroughly coated.
7. Add the ham, tomatoes, and toasted English muffin pieces on top. Gently slide the two poached eggs on top of the greens. Sprinkle goat cheese crumbles over the eggs.
8. To finish, drizzle 2-3 tbs of the Hollandaise dressing over the salad and season with a few cracks if black pepper to taste.

For the Hollandaise Dressing

1. Whisk together crème fraîche and sour cream until creamy in a pourable vessel
2. Add the juice of 1 lemon, ground mustard, smoked paprika, and salt. Whisk together until smooth.
3. While whisking, slowly pour the olive oil into the dressing until it completely blends. It may seem lumpy initially but continue to whisk until it is smooth and with an even consistency. It will not be as thick as a typical Hollandaise. You can adjust the thickness as you like by adding more or less olive oil or lemon juice. Vigorously stir it once again before dressing the salad.
4. Add salt and pepper to taste

Tomato Galette

Ingredients:

• 8 ounces unsalted butter
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp ice water
• 4 tomatoes, sliced
• 4 ounces crumbled goat cheese
• ⅛ cup roasted garlic
• 2 tbsp basil
• Salt and pepper

Instructions:

1. Heat oven to 400 degrees Fahrenheit
2. Combine flour and salt in large bowl. Cut in butter using fork or pastry blender until pea-sized crumbs form
3. Add in ice water, one tablespoon at a time, mixing until dough begins to take shape. Gently knead with fingers to help bring dough together. If needed add additional water a little at a time.
4. Shape dough into disks. Place onto piece of parchment. Roll out to ¼-inch thickness ina  rough round shape
5. Move dough to baking sheet, using edges of parchment paper
6. Sprinkle 2 ounces of crumbled goat cheese and roasted garlic over center pastry, being sure to leave a 2-inch border. Layer thick slices of tomatoes over cheese, overlapping slices until center of dough is evenly filled. Sprinkle tomatoes with salt and pepper. 
7. Gently fold pastry edge over tomatoes, making pleats as needed to form the galette crust
8. Bake 50-60 minutes or until crust is golden brown and tomatoes have evaporated some of their excess water. The bake time can vary slightly depending on how juicy your tomatoes are.
9. To serve, sprinkle the remaining crumbled goat cheese and freshly chopped basil over galette. Cut into thick wedges to serve.