Humans, cheese, and goats have a long history together that reaches back to the eighth century when the Moors brought what some called the “poor man’s cow” to France’s Loire Valley. Farmers quickly adopted goat’s milk to make a variety of cheeses, from classic fresh chèvre to aged Alpine- style wheels.
Goat brie is one of several bloomy- rind goat’s milk cheeses made in France today. In the US, there
are elegant examples coming out of New York, Ohio, Maine, and California—home of Laura Chenel, whose goat brie we used in the following recipes.
Compared to its cow’s milk counterpart, goat brie has a higher concentration of fatty acids, which give the cheese its distinguishing tangy notes and gooey texture. Like all goat’s milk cheeses, goat brie has a lower percentage of lactose and smaller curds than cow’s milk brie, which may make it easier to digest.
A delicate cheese with subtle grassy elements, goat brie is a summertime favorite. On the simplest level, it is lovely accompanied by crisps, fresh fruit, and seasonal vegetables; its earthy and citrusy flavors also complement sandwiches, egg dishes, pork, and desserts. The edible, velvety rind adds extra creaminess when used in cooking, especially in pasta dishes. For a beverage pairing, consider a crisp and fruity sauvignon blanc or a malty Belgian tripel.
French farmers of yore revered goats for their social nature, so we invite you to enjoy goat brie with abandon at your next gathering.
Creamy Spaghettini with Baked Goat Brie and Pancetta
There are plenty of pasta-worthy days in the summer. Sweet and peppery basil, salty pancetta, and tangy goat brie twirled with thin pasta make for a decadent dinner. Pair with a chilled sauvignon blanc. The rinds of the goat cheese wheels are edible and add to the luxurious texture of this sauce.
Summer Tart with Goat Brie, Tomatoes, and Peaches
Peak-of-season peaches and golden tomatoes have a natural sweetness that pairs well with tangy goat brie and buttery pastry. Serve this tart for a weekend brunch or present it as a gift to your neighbors if you have an abundance of fruit. Serve with a simple green salad.
Brown Butter Dutch Baby with Goat Brie
A Dutch baby is a cross between a pancake, a crepe, and a popover. It comes together quickly and can be served for breakfast, brunch, or dessert. This recipe is versatile; try the Dutch baby base as a savory lunch with goat brie, chives, and sea salt.
Whipped Goat Brie with Herbs and Crunchy Vegetables
For those summer days when it is too hot to be in the kitchen, this vibrant platter can multitask as an al fresco lunch, an easy offering for entertaining, or a refreshing dinner. Stroll your local farmers’ market and choose whichever produce calls to you. In place of dill, chives, and tarragon, feel free to experiment with your favorite herb combinations.
Make the Best Crème Brûlée With Goat Brie
The classic dessert gets an upgrade by blending goat brie into the cream, which adds an earthy flavor that pairs well with the caramelized sugar and fruity relish. Enjoy this on a warm evening when cherries are at their peak ripeness. You will need a kitchen torch or a broiler to melt and caramelize the sugar.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
