[Sca-cooks] What to do with goat cheese...

[Kathleen Madsen]

Oohhhh!  That would be fabulous in a cheesecake or
tart.  In period, goats and sheep were much more
prevalent than cow until the late 1500's, so we
actually should be using more chevre/goat cheese and
sheep-milk cheeses.

If you try it, let us know how it turns out.

Eibhlin
West Kingdom Cheesemaker's Guild

--- Sue Clemenger <mooncat at in-tch.com> wrote:
> An impulsive moment in CostCo yesterday has made me
> the proud owner <g>
> of a nice 1-lb. "log" of fresh goat cheese (the soft
> stuff, kinda like
> cream cheese in texture).
> Now I'm trying to figure out what to do with it,
> before I end up eating
> it all on crackers or something.  I thought, maybe
> some sort of savory
> cheesecake? Would goat cheese work for such a thing?
> Any of you
> much-more-experienced foodies have any ideas as to
> what I could add for
> flavors in the cheesecake? Bits of sun dried
> tomatoes or something?
> Recipes always welcome <g>, especially if they're
> period!
> --maire, in a mood to cook...
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