In a recent blog post about the Perfect Summer Cheeseboard, the cheesemongers I asked were universal in their love of goat’s cheese in the summer. Variously described as ‘fresh’, ‘citrusy’ and ‘luxurious’, it’s a great summer choice. Think herby tarts and fresh salads, grilled sandwiches and warm frittatas.
There’s a soft goat’s cheese out there to suit everyone’s tastes – and in the last thirty years, there’s been a huge upsurge in British goat’s cheese. For those not keen on a ‘goaty’ flavour, cheeses like Capricorn, Pablo Cabrito and Rosary are fresh, nutty and lemony whilst those who prefer a full-on-butted-across-the-farmyard tang might like an aged Wealden. There’s even a blue-veined goat’s cheese, the spicy Talley Las from Wales.
Want to take part in July’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here. Write a recipe post using the featured cheese of the month and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
Post your recipe url to the Linky at the bottom of this post, including your email and the title of your recipe or post.
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This month’s entries:
Goat’s Cheese Straws
Hot Chilli Puff Pastry Tarte
Fennel Goat’s Cheese, Tomato and Samphire Tart
Goat’s Cheese Pizza
Goat Cheddar Cheese Balls
Puff Pastry Tarts with Roasted Butternut Squash and Goat’s Cheese
Twice-baked Goat’s Cheese Souffle with Rocket and Walnut Salad
Goat’s Cheese and Blueberry Tarts
Kohlrabi and Goat’s Cheese / Stuffed Courgette Flowers
Fried Goat’s Cheese and Fig Salad with Raspberry Balsamic Glaze