Delicious Goat’s cheese recipes

Delicious Goat’s cheese recipes

 Do you want a dairy product which is well tolerated by those with a  lactose intolerance? Well the answer is Goat’s Cheese. It contains less lactose than cheese made from cow’s milk. Are you allergic from milk protein?  You may be able to tolerate cheese made from goat’s milk because it’s formed with shorter amino acid protein chains than cow’s milk. Goat’s milk has a chemical structure that’s similar to that of breast milk, and it has smaller fat globules than cow’s milk, which tend to make goat cheese easier to digest than cow’s milk cheese (even for people with a sensitive stomach).

Here you are 4 easy recipes how to cook Goat’s Cheese, so you will always want to have it on your table:

Trout and Goat’s Cheese Pate


three finely chopped shallots
3 tbs olive oil
250 g smoked trout fillet
250 g fresh goat’s cheese
125 g creamy fresh cheese
80 g butter
1 tsp lemon juice
a few drops of Tabasco sauce
2 tbs chopped parsley
a few springs of flat-leafed parsley
water-thin slices of lemon
toasted whole wheat bread

Cooking method

goat's cheese with trout

Fry the shallots in the olive oil until they become transparent. Add 2 tablespoon of water, bring to the boil and leave to cool. Place all the ingredients except for the parsley spring, lemon slices and toast in a mixer and beat them to a smooth, cream on the medium setting. Transfer the trout and cheese mixture  into an oiled mold and chill for two hours.

Bell Pepper  with Goat’s Cheese Cream


1 red, 1 yellow and 1 green bell pepper
250 g fresh goat’s cheese
100 g Roquefort
3-4 tbs heavy cream
Black pepper

Preparation method

bell pepper and goat's cheese

Wash and deseed the bell peppers and cut them into strips lengthways.

Mix the goat’s cheese and Roquefort with enough cream to form a smooth paste. Then season with coarsely ground pepper.

Tasty Goat’s Cheese balls


250 g fresh goat’s cheese
coarse salt, black pepper
1 tbs sweet paprika
1 tbs poppy seeds
2 tbs finely chopped dill
2 tbs finely copped arugula
2 tbs finely chopped parsley

Preparation method

goat's cheese balls

Season the goat’s cheese with salt and pepper and shape it into small balls. Then roll them in the various herbs and/or spices. Can be served in cocktail sticks with an aperitive.

Marinated Goat’s Cheese


4 garlic cloves
8 small firm goat’s cheese
4 bay leaves
1 cup (200 ml) white wine
1 cupe (200 ml) olive oil
1 tsp mustard
2 dried bell peppers

Preparation method

marinated goat's cheese

Peel and quarter the garlic cloves and place them in layers in a jar with the goat’s cheese and the bay leaves, torn in half. Beat together the white wine, olive oil, mustard and copped bell peppers with a mixer. Pour the marinade over the cheese so that the cheese is completely covered. Leave to marinate for at least a week in a cool, dark place.

The cheese can keep for up to 6 weeks in a refrigerator where it only ripens very slowly. The cheese tastes superb with a slice of coarse rye bread. It can also be broiled briefly and served with a mixed leaf salad with a wine vinegar and olive oil dressing.

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