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

[Jane Boyko]

Must run out and get my copy of Cook's Illustrated.

Being unable to eat anything that is cow dairy anymore I have been using more 
and more of the goat cheese.  I have found that almost wherever I use 
"regular cheese" I can use goat cheese.  I have used goat cheese in a variety 
of formats - brie, cheddar, chevre, swiss, havarti etc.  Personally for the 
chevre I like it on homemade pizza, in salads, on pasta and on bruschetta 
with oven dried tomatos.

I have tried the hard cheese (goat's cheddar) in a white sauce.  This did not 
work very well as the resulting sauce was very grainy.  I haven't tried it 
with the chevre.  

If anyone is interested I can post to the list or send privately a url to a 
goat dairy in Alberta which sells numerous varieties of goat cheese.

Marina

On 10/14/2003 11:13 pm, you wrote:
> Maire asked:
> > 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.
>
> This month's issue (November/December) of Cook's Illustrated has an
> article "Better Baked Goat Cheese Salad" which is based on baking
> rounds of goat cheese rolled in herbs and then crushed Melba toasts.
> I've not had anything like this, but I'm thinking of making it in the
> future.
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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