goat cheese

Posted by balzac (1311 days ago)

Woah, I bought these just to try. I must say this is definitely something that needs an acquired taste.

Mac, any suggestions on how to make it easier for me to eat this?

(I am based in Singapore)

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Posted by old mac (1311 days ago)

a good glass of wine perhaps?
place them on a toasted piece of bread, put under the grill to caramelize....on a salad....yumm yumm.....

but it depends what kinda goats cheese

i love it!

(I am based in Hong Kong)

Posted by balzac (1311 days ago)

what kind of goat cheese? Well, I'm not sure. I'ts French goat cheese and medium flavour.

(I am based in Singapore)

Posted by beter.van.niet (1310 days ago)

does it have a rind or not? is it coated in fungus? nuts? or what? whats the name of the cheese?

for example a crottin is aged and strong in flavor......its my most prefered cheese!

(I am based in Hong Kong)

Posted by balzac (1310 days ago)

it's whitish rind and speckled with bluish fungus.

(I am based in Singapore)

Posted by beter.van.niet (1310 days ago)

insty it lovely? on crisdp french bread.....with a glass of red wine.......off course without the wine only half the taste

(I am based in Hong Kong)

Posted by balzac (1307 days ago)

is that you mac?

(I am based in Singapore)

Posted by beter.van.niet (1306 days ago)

ahem my cover is blown.......yes its me....lol

(I am based in Hong Kong)

Posted by Witley (1305 days ago)

Another nice way with goat's cheese is a salad. e.g. A bed of mixed green leaves (including watercress if possible) tossed in balsamic vinegar and honey. Crumbled goat's cheese, sliced fresh nectarines and toasted split almonds on top. Flavours and textures work really well together, and it's pretty healthy too.

(I am based in Hong Kong)

Posted by balzac (1304 days ago)

this goat cheese is soft, so it's not possible to crumble it..are we talking about the same type of goat cheese?

(I am based in Singapore)

Posted by Witley (1304 days ago)

There are soft, spreadable ones and slightly harder types but I haven't ever had a 'chunky' goat's cheese like cheddar for example. U've seen the soft ones sometimes rolled in ash. I ty to use the slightly more crumbly ones, sold in a thin slice here in HK but if I can only get hold of the soft type I just sort of tear it in to mashy bits. Tastes more or less the same, maybe a bit milder? Can't remember...

(I am based in Hong Kong)

Posted by tosca (1303 days ago)

Soft goats cheese is delicious when mixed up with chopped fresh basil, a little crushed garlic and some chilli (dried flakes) and then served smothered on grilled aubergine.

(I am based in Hong Kong)

Posted by balzac (1303 days ago)

sounds great! Thanks :)

(I am based in Singapore)

Posted by beter.van.niet (1303 days ago)

or just appreciate the true flavor.....and eat it on toast, with a great glas of wine

(I am based in Hong Kong)

Posted by Sante (1300 days ago)

Speakintg of goat cheese, I've got a recipe for goat cheese souffle which requires 6 1/2 oz. of goat cheese, diced. Can anyone give me some suggestions on what kind of goat cheese to use ? I need specific names / brands. Thanks.

(I am based in Hong Kong)