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Stay Fresh: Goat Cheese
Too much goat cheese on your hands? Frida Garza's got some fresh ideas for chèvre.
Stay Fresh: Goat Cheese
Note: Frida Garza's part time gig working at local farmers' markets affords for plenty of produce, sometimes a little more than she can handle. In Stay Fresh she'll be chiming in with recipe ideas for her seasonal bounty.
A general rule of thumb is that goat cheese is good up to two weeks after opening, if well refrigerated. According to Nolan Thevenet of Stryker Farm, the process of making goat cheese leaves a smaller carbon footprint than its cow-sourced counterparts. Not only that, but the cheese itself is made up of tinier fat molecules, making it easier to digest than regular dairy products.
Last week, I purchased not a smidgen but a whole log of goat cheese from the Fitler Square market. Because I couldn’t immediately refrigerate it after buying, the farmer told me I had about a week to use it before it went bad. Challenge accepted. Here's a roundup of ideas for making the most out of your goat cheese:
Cheat on cheddar — sandwich it in a grilled cheese
Next time you make a grilled cheese sandwich, add goat cheese to the mix for more flavor and creamy texture. Add in a few avocado slices or some spinach leaves if you’re in need of some green.
Have it for dessert (sort of)
In a small bowl, mix together room temperature goat cheese, sliced strawberries and a splash of balsamic vinaigrette. Serve after dinner or as a sweet-savory side.
Sneak it into your salads, or don’t
Preheat the oven to 400°F. In a small bowl, whisk together one egg and one tablespoon of water. Cut a few slices off your goat cheese log. Dip them in the egg mixture, then coat them with bread crumbs. Place on a lightly greased baking sheet and bake for about six minutes. Let them cool but serve them while still warm. Great with a salad and on their own.
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