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Montchevre

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Displaying 10 of 99 results.
Apero-Spread-Savory-Madeleines-Cake-Salé

For a Taste of French Life, Savor the Apéro

Short for apéritif, which refers to the actual drink, the apéro is the ultimate way to escape the daily hustle and bustle and shift into relaxation mode.

Mushrooms-with-cheese

Mushrooms Rise Up to Command Respect

Mushroom market growth—set to hit $20 billion by 2025—is driven by eaters seeking meat alternatives, but they’re not just for vegetarians.

In Season: Berries and Citrus

Sweet-tart berries and citrus fruits pair perfectly with each other and with the right cheese. Here’s how to pair all three.

DIY: A Perfect Cheese Danish

A chèvre-cream cheese combo paired with cherries makes the ideal filling.

Dairy Delight: Cheesecake may just be the perfect dessert

A pastry chef shares the secrets of great cheesecake (+ five stellar recipes).

Maitake, Tomato and Goat Cheese Galette

Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza.

DIY: Marinated Cheese

Spice up your cheese! Marination is a glow-up for your curds, introducing layers of tastiness you didn’t know were possible.

Chef’s Dish: I’d Rather Be (Yoo)Eating

Korean-American comfort food is on the menu for chef Irene Yoo, and she isn’t skimping on the cheese.

In Season: Ramps

So maybe you’ve never tasted ramps, or if you have, you’re not quite sure how to pair them with cheese. Either way—don’t worry, we’ve got you.

Cheese Remix: Cheese Ballin’

These are not your grandma’s cheese ball recipes. Bring new life to this holiday favorite.

Posts

Displaying 10 of 585 results.

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”

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.

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