We absolutely love goat’s cheese here at Shisler’s Cheese House. We’re hoping that you will too and that’s why we’ve put together a list of 10 great ways to eat it.

We stock chevre goat’s cheese imported from France. This has a crumbly, cream cheese-like texture with a very creamy flavor. You’ll also get plenty of that goat’s cheese tang!

In a salad

This is how we often think of using goat’s cheese. It’s a classic for a reason! Crumble your cheese over salad leaves, roasted tomatoes and red peppers for a great combination. Add some pumpkin seeds for crunch and a balsamic vinegar dressing to bring everything together.

As a stuffing

Goat’s cheese works really well as a stuffing because it won’t melt too much and run out during cooking. Slice open a chicken breast and stuff it with the cheese, chopped tarragon, lemon zest and seasoning. Wrap the chicken in bacon or prosciutto and bake for approximately 20 minutes at 370F, until the juice runs clear.

On toast

It’s the simplest dish around but it’s still delicious! Spread some cheese on a piece of toast and dig in. You can even drizzle over some honey or spoon on some chopped fruit for a hint of sweetness.

With fruit

The creaminess and acidity of a crumbly chevre make it a very good friend to fruit. Try it with roasted fruits like figs, cherries, apricots, or peaches. It also goes really well with apples and honey. You can pair them in a tart, as a simple snack, or in a sandwich.

In pasta

Goat’s cheese works as a filling or a sauce for pasta dishes. Pair it with spinach, butternut squash or pine nuts. Stir it into a cream sauce with a little lemon zest to pack it full of flavor.

In a burger

There are a couple of ways to do this that will make your burgers pop. If you are making burgers from scratch, you can put a slice of goat’s cheese into the middle of the burger mix. Alternatively, add goat’s cheese on top of your burger whilst cooking or when you add it to your burger bun.

With a glass of wine

Goat’s cheese pairs really well with wine, but you’ll need to find one that stands up to strong flavors and the creaminess of the cheese. We recommend a Sauvignon Blanc, especially one from Sancerre if you can find it. The acidity of the wine will cut through all that creaminess and enhance the flavors of the cheese.

Do you like goat’s cheese? Which recipe would you try? Let us know in the comments!