Like its cow’s-milk cousins, goat cheese (called chèvre) comes in endless varieties. The main attraction? Its wonderful tangy flavor.
How to Choose Goat Cheese
Fresh, unaged goat cheese, sold in logs or rounds, is soft and creamy, with a spreadable texture and a sweet-tart flavor sometimes described as grassy. An aged cheese—which may be covered in edible ash to prevent a crust from developing—typically has a fluffy middle and a gooey exterior when younger and a firm texture when aged a year or more. Aged Gouda goat cheese is sweet and delicious, with caramel overtones; as blue goat cheese ages, it becomes earthier and more pungent.
How to Store Goat Cheese
Refrigerate goat cheese in its unopened packaging for up to 3 months; once it’s opened, wrap leftovers in wax paper, then loosely in plastic wrap, and consume within a week. Shelf life depends on the variety, though, so check the dating on the label. If mold appears on the surface of aged cheese, simply cut it off; the rest is fine to eat.
How to Use Goat Cheese
Fresh chèvre can be added to omelets or spread on bagels, while aged goat cheese works like other hard cheeses: alone or in pastas and sauces.
Real Simple Goat Cheese Recipes:
- Pasta Salad With Tomatoes, Goat Cheese, and Chilies
- Herbed Goat Cheese
- Pasta With Goat Cheese and Basil Oil
- Honey-Lime Asparagus With Goat Cheese
- Tomato and Goat Cheese Tart
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