Is goat cheese good? I see it advertised and I'm curious. But I figure someone here might be able to

[CTyankee]

tell me. I love Brie, I love other milk based products, so I'm up for trying it.

Thanks!

[wryter2000]

1. It's yummy

And not too expensive. Not as strong in flavor as blue cheese at all. It's mellow.

I was just reading in Cooks Illustrated that there are many kinds of goat cheese, but what you usually see at the store is very young goat cheese. Try the most common, and you might want to branch out from there.

[CTyankee]

2. Great, thanks! I'll put it on the list for my weekly shopping trip tomorrow!

[Dream Girl]

3. I love it, but might be a bit of an acquired taste. Quite tangy, with a smooth creamy texture.

Maybe some slight games undertones? I just made stuffed chicken breasts with garlicky spinach and goat cheese and a bit of shedded mozzarella. Wrapped it in bacon and baked with a final broil to crisp up the bacon. Another favorite is goat cheese, Sun dried tomatoes and watercress on a baguette used to be one of my favorites until I gave up bread. I’m keto now.

[woodsprite]

4. I love it and use it more than Feta. It's creamier and less salty.

I use it in eggs with sautéd spinach and onion. But my 2 favorite ways to use it are:

1) on a bed of mixed greens with diced roasted beets, avocado, walnuts, crumbled goat cheese, drizzled with balsamic vinegar

2) as a bagel, cracker or veggie spread. 4 oz goat cheese blended with 8 oz cream cheese, 1 to 2 tsp honey, 1 Tbsp fresh rosemary, 1/2 cup chopped dried apricots, and 1/2 cup dried cranberries. Mix everything and refrigerate for several hours or overnight.

[CTyankee]

9. I am big on salads and eat them every day. This is a good variation.

Can't wait to try it!

[beaglelover]

5. I love cheese, even stinky cheese, but don't like goat cheese. I agree it must

be an acquired taste.

[comradebillyboy]

6. I like goat cheese. I think it's good

on salads. It’s also good as an addition to your regular pizza blend. My wife likes it on crackers.

In my opinion it’s a good supporting actor rather than the star in a recipe.

[The Blue Flower]

7. I love the creamy texture and slight tang

nt

[mopinko]

8. i've had it a few times, and didnt like it. it could be i just havent found the right one.

i should acquire the taste, as most of the good restaurants have at least 1 dish that sounds wonderful except for the goat cheese.

[jcgoldie]

10. Goat cheese is fucking delicious

I make the paneer fresh from April through December from my fresh goats milk. It tastes just like fresh milk and you can fold in any herbs you like. People calling it tangy or whatever have probably never had the fresh milk and cheese or they are eating aged varieties made with different yeasts to make them taste that way. Then when I dry the girls off for winter I go into straight up withdrawals until they kid again in mid Spring.

[Floyd R. Turbo]

11. Yes! In fact tonight's pizza is going to be caramelized onions, beets, and goat cheese.😋

[zuul]

12. I can't take the sharp taste.

I’ve tried it several times and I almost gagged. It smells and tastes like ‘wet dog’, not that I’ve ever eaten a wet dog.

[Ocelot II]

13. Love it!

You can also get goat cheese with herbs, like Fleur Verte Chevrefeuille, which is wonderful.

[SharonClark]

14. I won a best entree contest at a Bastille Day celebration for a goat cheese and prosciutto tart.

It was delicious.

FOR THE CRUST
1 1/2 cups flour
1/4 tsp sea salt
1 stick (8 TBS) butter, very cold
1 egg
3 TBS cold water

FOR THE FILLING:
1 TBS butter
1 or 2 shallots, peeled and thinly sliced (to taste)
1/4 cup sun dried tomatoes (drained of oil and finely cut)
3 eggs
1/4 cup heavy cream
4 oz. soft goat cheese, crumbled
1 or 2 large leaves fresh basil, cut into thin ribbons (to taste)
2 tsp fresh thyme leaves (skip if not fresh)
3-4 oz. prosciutto, torn or sliced into thin ribbons
sea salt and pepper to taste

Prepare the crust:
1. In a large bowl, whisk together the flour and the salt.
2. Cut the cold butter into small pieces and add to the bowl. Use a pastry cutter or a fork to cut the butter into the flour until the mixture is crumbly, with pieces of butter no larger than a pea.
3. In a small bowl, whisk together the egg and 3 TBS of cold water until smooth.
4. Add to the flour mixture and stir with a fork until dough is evenly moistened. Dough should just barely hold together when pressed.
5. Form into a ball, flatten slightly, and wrap in plastic wrap. Let rest in the fridge for 30 minutes.

Prepare the filling:
1. Melt the butter over medium heat in a frying pan.
2. Add the sliced shallot and saute until soft and translucent, about 5 minutes.
3. Remove from the heat and set aside.
4. In a large bowl, whisk together the eggs and the heavy cream.
5. Add the crumbled goat cheese and whisk until smooth.
6. Add the basil ribbons, thyme leaves, and cooked shallots and stir until evenly combined. Add half of the prosciutto and stir to combine. Season to taste with sea salt and pepper.

Bake the tart:
1. Preheat the oven to 400 degrees F.
2. On a lightly floured surface, roll the chilled crust out into a 11-inch circle about 1/8 inch thick.
3. Carefully transfer to a 9-inch tart pan and arrange the crust in the pan so that the sides of the crust come up about 1/2 inch over the edge of the pan.
4. Place a sheet of parchment paper on top of the crust, add pie weights (or dried beans or rice) and blind bake for 10 minutes.
5. Remove from the oven, remove the parchment paper and pie weights, and add the filling to the partially baked crust.
6. Place the remaining pieces of prosciutto on top of the crust.
7. Return to the oven and bake for 35 minutes, until the top is golden brown and the crust is browned and crisp.
8. Remove from the oven and let cool before slicing.

Note: The tart is easy to cut into narrow slices to be served as one of several appetizers.

[Auggie]

15. It's great, but my advice is to check out producers before you buy

Not all producers and not all cheese are alike.

[eppur_se_muova]

16. I've only had it in appetizers, usually in combo w/somewhat piquant flavors.

e.g. soft cheval w/dried cranberries and toasted almonds on artisanal crackers. (Old appetizer from the Liberty Bar restaurant in San Antonio) Also grilled Mission figs w/chevre and various other flavors -- Google for examples.

[Jim G.]

17. It's Not As Expensive As Mouse Cheese

Those tiny buckets & stools are outrageous!

[DFW]

18. There is a wide variety of it.

If you are ever in the Boqueria market in Barcelona, you can sample about 30 different kinds. They are almost as diverse as cow or sheep cheese.

[CTyankee]

20. Hi, DFW! How is your family?

I am hoping to get to Barcelona (and Paris) in March with my daughter. Unfortunately, she is currently mourning the death of her father, my ex.

May I pm you a bit later about a hotel I found on Trip Advisor? I'd love to get your recommendation, too,of course. I am hoping that late March is not the time of the biggest crowds there. Also, any problems with Covid variants that may be a problem, even for those of us who are fully vaccinated.

[Elessar Zappa]

19. I love it, especially on pizza.

Nice and tangy but not too much.

[we can do it]

21. 🤢🤮

[malthaussen]

22. Yeah. I lived on a goat farm, the stuff is edible. n/t

[lillypaddle]

23. I wound up with brie made with goat's milk

instacart shopper got it (that will teach me). I love brie, and really almost every cheese, including the strong ones, like Limburger. I hated this cheese. Gave it to my son, who is also a cheese lover, and he hated it, too.

Maybe there are other types that are better, but it was quite pricey so don't think I'll try goat's cheese again any time soon. My advice would be to get a very small one to try, or see if the guy at the deli will give you a sample.

ETA: It was sour.