{"id":24009,"date":"2012-02-07T18:49:32","date_gmt":"2012-02-07T18:49:32","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=24009"},"modified":"2017-04-16T07:54:48","modified_gmt":"2017-04-16T12:54:48","slug":"six-cant-resist-goat-cheese-recipes-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/six-cant-resist-goat-cheese-recipes-eileen-goltz\/","title":{"rendered":"Six Can’t-Resist Goat Cheese Recipes"},"content":{"rendered":"

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/strong><\/p>\n

Kosher cheese has never been so available or so artesian. However, I have never, ever been a fan of strong tasting cheeses. My friend Arlene and my son Avi, however, are big<\/em> fans and say, \u201cBlue cheese forever!\u201d and, “Bring on the Chevre (goat cheese)!”<\/p>\n

In fact, my 24-year-old teases me with phrases like: “It’s sooo yummy Mommy – here try some!\u201d as he\u2019s trying to force-feed me a fork full. He also occasionally throws in my personal favorite: \u201cI like goat cheese because I can taste their stubbornness.”<\/p>\n

All this from the man who thinks mac ‘n cheese is gourmet if I use two kinds of cheese instead of one.<\/p>\n

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So after his last round of finger-licking, lip-smacking, in-my-face snacking, he asked me what the difference between feta cheese and goat cheese was. He’d heard me refer to the feta I was using as a goat cheese “in disguise.” I explained that while feta is primarily made from sheep’s milk, it actually contains goat’s milk as well. According to the laws, rules and regulations pertaining to content, “feta cheese” can contain no more than 30% goat\u2019s milk and must contain at least 70% sheep’s milk.<\/p>\n

His eyes glazed over about three words into my explanation. TMI for him, great column for my readers. So about goat cheese…<\/p>\n

The best way to store your goat cheese is to keep it tightly wrapped in plastic wrap or in a zip-style bag in your refrigerator. Goat cheeses can have a flavor or taste ranging from “oh-my-goodness” strong and sharp and crumbly to light, mild and smooth.<\/p>\n

You can buy goat cheeses in a bunch of shapes (cone, disc, wheel, log and the ever popular hockey puck shape). It\u2019s sold fresh, aged or marinated in olive oil or wine as well as coated in herb, spices and – my son\u2019s personal favorite – cracked pepper.<\/p>\n

Cooking with goat cheese is pretty much the same as with other cheese. When you heat goat cheese, it softens, but doesn\u2019t melt the way cow milk cheeses do. If fact, if it has a rind on it, you can treat it much like you do a good brie and spread it on crackers or bread with roasted garlic, fruit preserves or grilled onions.<\/p>\n

Goat is also good for you is when it comes to calories and cholesterol. Compared to regular cream cheese, goat cheese is higher in calcium and lower in fat, calories and cholesterol.<\/p>\n

Like I said – I\u2019m not a huge fan of goat cheese. But several of my readers are, and they sent in a few of the following recipes swearing that even I (who won\u2019t touch the stuff except to serve it) would love them. Let me know what you think.<\/p>\n

Potato\u00a0Cheese Chilies\u00a0<\/span><\/strong>(dairy)<\/span>
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4 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n