5 Days of Cheese: Goat Cheese

It's, sniff, the last day of our "5 Days of Cheese" series. You might be cheesed out already but we sure aren't! Check out our tips and recipes for today's featured cheese: Goat Cheese!

  • Origins: Has been around for thousands of years, debatably one of the first dairy products.

  • Aging: Brined for several months.

  • Texture: Can be soft and spreadable with no rind, or firmer with a rind.

  • Fun fact: Goat milk is more similar to human milk than cow milk, and is served to young children who have a limited tolerance to cow milk. It is lower in fat and higher in vitamin A and postassium. Goat cheese is common in the Middle East, Africa, and Mediterranean countries because goats can survive in harsher conditions whereas cows cannot.

  • Wine Pairing: Goat cheese goes best with a dry white from the Loire River Valley, like a Sancerre or Vouvray, or Gewurztraminer. Also pair it with champagne.

  • Serving: Goat cheese is delicious crumbled into salads, spread over tartines, or stuffed into omelets. It is fairly versatile and can even be used in pasta dishes to add tangy flavor.

Miss a post? Catch up for the week:
Monday: Cheddar
Tuesday: Parmesan
Wednesday: Brie
Thursday: Blue Cheese
Friday: Goat Cheese (above)

Like our 5 Days of Cheese series? Then check out our 5 Days of Fruit and 5 Days of Veggies series too!

Nola Solomon
We are happy to have Nola Solomon on board as an intern for FunnySpoon.com. As a French-American, she offers unique culinary insight on how to enjoy your food and efficiently plan for a hectic schedule. Give her recipes and tips a try!

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Julie said...

All recipes with cheese is perfect for me, Cheese makes the recipe more delicious. :)

Becky said...

Wow, awesome blog, thanx for the wonderful share.

Sadie said...

Well, that is nice recipe. I really like it. Thanks for the share!

Allison Clark said...

I would really take note about the wine pairing. I would do it next time I have guests at home. Awesome blog anyway.

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