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Creamy Goat Cheese Spread Recipes
For years, I wouldn’t eat soft goat cheese, also known as chevre, because the flavor was too strong. Well, either my taste buds changed, or dairies have made serious strides in making milder goat cheese! A chance tasting opportunity at a local store made me rethink my stance on chevre.
Heartland Creamery, a Missouri dairy with organic milk products, had set up a tasting booth at our local grocery. The good ladies from Heartland convinced me to try their goat cheese offerings. I was hooked! These cheeses were flavorful, but not gamy. I immediately started buying them about once a month. Sadly, our store does not always have the chevre logs, and sometimes my pocketbook balks at paying about a dollar an ounce. I needed to find an alternative source.
My local Costco carries the Kirkland brand of “fresh and creamy goat cheese.” While the Heartland Creamery says, “ the herd we milk for the Creamery is not treated with rBGH/rBST,” the Kirkland brand does not make the same claim. The two brands of cheese are comparable nutritionally. However, this is a significant difference from cream cheese made from cows’ milk.
These nutritional values are based on a serving size of two tablespoons. Chevre has 80 calories, while cream cheese has 90 calories. The amount of total fat in Kirkland chevre is 6 grams, while the total fat in cream cheese is 9 grams, with 5 grams of saturated fat. The chevre has 3.5 grams of saturated fat. Chevre has 4 grams of protein compared to 2 grams of protein in cream cheese. Both chevre and cream cheese are easily spreadable and accept flavoring readily.
Goat Cheese Spread Recipes
3 ounces of chevre (I use Kirkland brand from Costco.)
3 tablespoons of dried tarragon leaves.
Chevre can be a bit crumbly, so it is best to work over a bowl or plate to preserve those precious bits of chevre that break off.
Using clean, damp hands, shape the chevre into a log that is about an inch in diameter. Add three tablespoons of dried tarragon leaves to a small bowl. Carefully roll the chevre log in the tarragon leaves until the log is completely covered. Press the leaves into the chevre using your hands. Leaves may come off, just press them back on. Place the log and any leftover tarragon leaves into a small reclosable plastic bag. Gently press on the log through the outside of the bag to get the leaves to adhere more firmly to the log. Refrigerate for at least one hour before using.
This chevre is tasty on sourdough or multi-grain toast. It is great open face on nut crackers, too. Try toasting an onion or poppy seed bagel for a delightful lunch sandwich. Serve it with salad, soup, raw veggies or vegetable juice. Low Carb Spinach Salad or Turkey Vegetable Soup is especially good with this chevre.
Honey Pecan Chevre
1/3 cup pecans
¼ teaspoon ground cinnamon (if desired)
3 ounces of chevre (I use Kirkland brand from Costco.)
¼ teaspoon vanilla
2 teaspoons of clover honey
On a microwave safe plate, spread out 1/3 cups of pecan pieces. Microwave for 30 seconds at a time, stirring between microwaving. This will keep them from burning. In my microwave it takes 2 minutes for this step. You should smell a lovely, toasted nutty scent. Let them cool thoroughly before grinding.
Pecans may be ground in a food processor, food chopper, or blender. There should be no large pieces, and the ground nuts are a bit fluffy. They are ground into the size of cornmeal. I grind mine in the food processor. Don’t overgrind them into nut butter! After grinding them, place the ground pecans into a small bowl. Add the cinnamon and stir thoroughly to mix them. Set the ground nuts aside.
Into a small bowl, add the chevre, vanilla, and honey. Using the back of a spoon, press the honey and vanilla into the chevre. Fold the mixture over and press again. Continue folding and pressing the honey and vanilla into the chevre until it is completely homogenous. With damp hands, shape the chevre into a small ball.
Place the chevre ball into the ground pecan mixture. I pick the bowl up and swirl it in a circular motion. That makes the ball roll around in the nut mixture. Do this until the ball is completely covered in the ground pecan mixture. If you are not comfortable with swirling the bowl, you may gently roll the ball in the mixture using a spoon.
After the ball is completely covered in the ground nut mixture, pour the nuts and chevre ball into a small reclosable plastic bag. Gently press on the ball through the outside of the bag to get the nuts to adhere more firmly to the chevre ball. Refrigerate for at least one hour before using.
This sweet, tasty chevre is great for a breakfast sandwich on warm wheat or sesame bagels. Serve it with fruit or carrot sticks and juice. Mini Pumpkin Soup pairs well with this chevre for a light lunch. This sweet treat is also good on a sandwich buffet table with buttery crackers as part of a light dessert.
Chevre is a healthy, lower fat alternative to some creamier cheeses. If you have never tried it, now might be a good time. Let us know what sandwich inventions you made with chevre. Post on the BellaOnline Sandwiches Forum. We'll be waiting to hear from you.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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