Fresh goat’s cheese
A moist, mild goat’s cheese without lengthy ageing, adding creaminess to fillings and gratins.
What it offers and why to use it
A moist, mild goat’s cheese without lengthy ageing, adding creaminess to fillings and gratins. Crumble or slice into salads, fillings or toppings; grill briefly to avoid drying it out.
A moist, mild goat’s cheese without lengthy ageing, adding creaminess to fillings and gratins.
From shopping to cooking
Choose
Choose fresh cheese made from pasteurised milk and check salt, date and texture; it is not the same as aged cheese.
Store
Refrigerate covered at 4°C or below and follow the opened-pack storage period; use clean utensils.
Prepare
Crumble or slice into salads, fillings or toppings; grill briefly to avoid drying it out.
How to make the most of it
Good pairings
Pairs with tomatoes, roasted vegetables, herbs and nuts.
How to substitute it
Another pasteurised fresh cheese can replace it, adjusting salt, moisture and allergens.
Recipes with fresh goat’s cheese
Mussels gratiné with peppers and goat’s cheese
Mussels on the half shell with a concentrated tomato and pepper topping, fresh goat’s cheese and garlic-parsley breadcrumbs.
View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
