Goat Cheese

Among a long list of foods I can’t get enough of is goat cheese. Goat cheese is fantastic because not only does it taste great, but it is also a really versatile cheese, it can be used in recipes both sweet and savory. You can even plan a whole menu around the cheese though this is not recommended unless you have checked that all dinner guests are fans of the goat. Imagine my embarrassment when I cooked a dinner using goat cheese in all 3 courses, only to find out after the appetizer that my step mom Diane didn’t like goat cheese. I felt like such a bad host, so check first before you go goat cheese crazy like I did, which is easy to do because it is such a good cheese…..

Goat cheese is also a wonderful alternative for those that are lactose intolerant and it also has less fat then cow milk cheese. Trader Joe’s carries a goat milk yogurt from Redwood Hill Farms in Sonoma. There are many goat cheese artisans throughout Oregon and California producing local, fresh, exciting cheeses. You can often find them at Farmers Markets or specialty food shops, but there are also affordable, tasty chevres to be found at your supermarket. Try Laura Chenel, Redwood Hills , or Trader Joe’s brand. My local picks are Alsea Acres and Fraga Farms. Goat Cheese pairs really well with Pinot Gris/Grigio. Try Sweet Cheeks Winery Pinot Gris (2007) or Fetzer Pinot Grigio (2007). I use goat cheese a lot in my cooking, so I am sure this is just the first of several posts to come….

I made this goat cheese dip as an appetizer for Sofia’s BFF’s Ciana’s birthday party this past weekend. (For pic see above.) Happy 1st birthday Ciana! The dip was a big hit, (no leftovers is a good sign!) it was lemony, fresh and just screamed SPRINGTIME!


The Fairy Princesses: Kamryn, Sofia, & Ciana. The bday girl was turned away from the camera but her purple wings look fabulous!

Goat Cheese with Lemon and Herbs
4-5 Ounces Plain Goat Cheese/Chevre
Zest of 1 Lemon
Juice of Half a Lemon
3 Tablespoons Chopped Fresh Parsley and Lemon Thyme
Sprinkle of pepper

Take goat cheese out of fridge and bring to room temperature. Mix in small bowl with lemon juice, zest, herbs and a little pepper. Mix altogether and mold into serving dish. Sprinle with a little more zest on top for presentation. Pop dip back into fridge until guests arrive, serve with your favorite crackers!

Goat Cheese Stuffed Chicken Breasts
I served these Goat Cheese stuffed chicken breasts with my potato and parsnip puree.

Serves 4, but recipe can be easily doubled!
4 Boneless, Skinless Chicken Breasts
3 Ounces Fresh Goat Cheese
½ Tablespoon Unsalted Butter
3 Tablespoons Minced Fresh Herbs (Parsley, Thyme , Chives)
½ Tablespoon Fresh Lemon Juice
1 Clove Minced Garlic
Kosher Salt & Pepper
¼ Cup Vegetable Oil
For Breading:
1 Cup Flour (All-Purpose)
2 Tablespoons Paprika (Hungarian)
1 Cup Fresh Breadcrumbs
1 Large Egg
2 Teaspoons Water

Preheat Oven to 350 degrees. Put chicken breasts on a cutting board. Using a sharp knife, cut a deep pocket into the thick side of the chicken. Try to cut about ¾ of the way through, being careful not to cut through the chicken. Cut a pocket about 2.5 inches by 1.5 inches. Cut this pocket into all the chicken breasts. In a small bowl, mix together the goat cheese, butter, herbs, lemon juice and garlic. Season with S & P. Divide mixture into 4 equal pieces and stuff inside the chicken breast pockets. Press the edges of the chicken to seal. Season chicken with S & P. See Picture below, this is what the chicken should look like.

In a shallow bowl, combine the flour and paprika. In another bowl beat the egg with water. In a another bowl, put the breadcrumbs. Set it up assembly line style: flour, egg , breadcrumbs. Take each piece of chicken, dip both sides in flour, then egg, shaking to remove excess, then into the breadcrumbs. Set Aside. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown, about 2 minutes each side. Place skillet in the oven and bake until chicken is cooked through, about 10 more minutes. This dish tastes great with mashed potatoes and asparagus!