culture: the word on cheese

Lemon Cheesecake with Laura Chenel’s Chèvre

This is a very light and fluffy cheesecake from Lara Chenel. It’s super easy to make and uses just one cheese, not a mixture. Goat cheese has the lemony, lactic tang and the final product is tangy & light, almost like a soufflé, and really, really good with fruit. We love it for breakfast!

Grilled Steaks with Chèvre Compound “Butter”

“The garlicky herb ‘butter’ is similar to the butter served with escargots in southwestern France. But instead of butter we are using goat cheese for better flavor and better health!” says Tasia Malakasis of Belle Chèvre, author of Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chèvre.

Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter

Be sure to accompany this savory dish with some good crusty bread for mopping up the sauce. Read more about Paul Virant and his restaurants in Relish the Season.

Spicy Roasted Tomato Dip with Chèvre

Late-season tomatoes are dusted with hot smoked paprika to achieve a meaty quality that pairs well with Malbec. Serve this chunky dip with slices of good bread to soak up the unctuous stew of tomato and goat cheese, inspired by an appetizer of Baked Goat Cheese Served Warm with Spicy Tomato Sauce and Toasts from […]

Smoked Trout Dip with Chèvre

At his restaurant Willmann makes this recipe with house-smoked grouper collars and cheeks; we use smoked trout for convenience.

Mini Chèvre and Tomato Tarts

If available, use ripe heirloom and specialty tomatoes of various colors in these individual tarts. Thanks to cheesemaker MontChevré for the inspiration for this adapted recipe.

Grilled Summer Squash Salad with Green Peppercorn Chèvre

Wide ribbons of grilled zucchini and yellow summer squash, tossed with a simple olive oil dressing, are served with peppery arugula, nuts, and tangy goat cheese.

Fresh Chèvre with Beets

Don’t judge a beet by its cover. The dull, hard, whiskery appearance of this stout root vegetable belies a gorgeous gem-like flesh, concentrated with color and flavor. When raw, beets are crisp and sweet, adding rich hues and a crunchy texture to slaws and green salads. Cooked, their flavor is mellow and earthy, their color […]

Creamy Artichoke Chèvre Dip

Prepare this tangy crowd-pleaser several hours before serving to allow its flavors to meld. Try Ommegang Witte (Cooperstown, N.Y.), a classic Belgian-style white beer spiced with orange peel and coriander; it won’t overpower the delicate flavors of artichoke and chèvre, yet it has the palate-cleansing power to cut through both the mayo and Parmigiano-Reggiano.

Frozen Lemon Chèvre Cookie Bites

These cookies bites take creamy chevre, tangy lemon, and crispy cookie and bring them together in one frozen dessert

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Pumpkin Chèvre Macaroni and Cheese

Forget boxed mac and cheese. Serve up this adult version featuring a combination of chèvre, cheddar, and pumpkin puree

Montchevre’s Non-GMO Push in 2017

American goat cheese producer Montchevre announces plans to grow its non-GMO farm network in 2017.

Beet-Pickled Deviled Eggs with Chèvre

These stunning snacks are pickled in beet juice for a little pucker and a brilliant hue; chèvre turns up the tang for an addicting twist on the picnic staple.