Goat’s cheese
A cheese with a clean and slightly acidic flavour, with a creamy texture and an intensity that increases with age.
What it offers and why to use it
Goat cheese can be served fresh, soft, aged, or in a rolled format. The rolled format holds its shape well when cut and can be quickly browned in a pan or on a griddle, creating a warm surface without completely melting the inside.
Creamy, slightly acidic and of medium intensity; when heated, it develops toasted notes and a more melted texture.
From shopping to cooking
Choose
Choose a firm roll, with a uniform white or beige colour, without dry patches or excessive liquid. Check the date and ensure that the packaging is intact.
Store
Store in the refrigerator in its original packaging or in a container to prevent it from absorbing odours. Once opened, consume it preferably within 3 or 4 days.
Prepare
It can be used in salads, on toast, in fillings, sauces, gratins and as an appetizer. To obtain clean slices, chill it well and use a sharp knife slightly dampened.
How to make the most of it
Good pairings
It pairs particularly well with confit onions, honey, nuts, pear, apple, beetroot, mustard, fresh herbs and breads with seeds.
How to substitute it
It can be substituted with feta cheese for a saltier flavour, goat cheese cream for spreading or a firm vegetable cheese if you need to avoid dairy.
Recipes with goat’s cheese
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →