Chevre is a delicious, soft cheese that is so easy to make. All you need to do is add a packet of chevre culture to a gallon of goat’s milk, let it sit and then drain the curds in a butter muslin. You don’t always have to use goat’s milk either, you can easily use cow’s or sheep’s, using the same directions.
If you don’t feel like making your own Chevre, you can purchase it at Shisler’s Cheese House, our Goat’s is to die for!
Endive Stuffed With Goat Cheese
What You Need
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
What To Do
Preheat oven to 350F
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350F for 10 minutes, stirring after 5 minutes.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan.
Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.
Bacon Wrapped Jalapenos With Chevre
What You Need
4 ounces soft goat cheese
7-8 slices low-sodium, center-cut bacon
What To Do
Preheat the oven to 400F.
Cut the bacon slices into thirds.
Slice the top off each jalapeno, then cut each jalapeno in half. Remove the stems and seeds.
Fill each half jalapeno with about one teaspoon of goat cheese. Wrap each jalapeno in a third of a slice of bacon.
Put the wrapped jalapenos on a baking sheet and cook for 15 minutes. Then, turn on the broiler and broil for an additional 5 minutes.
NOTE: Serving size is two poppers.
Goat Cheese Stuffed Peppadews
What You Need
6 ounces soft goat cheese, room temperature
2 large garlic cloves, minced
2 tablespoons chopped fresh basil, chives, thyme, or other fresh herbs
2 tablespoons heavy cream or half-and-half (as needed)
salt and pepper, to taste
1 jar Peppadew peppers (about 20-30 peppers)
What To Do
In a bowl, combine goat cheese with garlic and herbs, stirring until evenly incorporated. Add cream as needed, 1 tablespoon at a time, to thin out filling if necessary (the amount needed will depend mostly on the softness of your goat cheese). The filling should be the consistency of buttercream frosting.
Season to taste with salt and pepper.
Fill each Peppadew with about 1/2 teaspoon of filling. I find it helpful to load the filling into a piping bag fitted with a 1/4-inch round tip, which makes it very easy to neatly fill each pepper completely full.
Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
There are some folks who like the simpler things in life, and there is absolutely nothing wrong with that… then there are those that love to add that extra kick (or 10 kicks) into their diet to satisfy their constant craving for spicy foods.I know several folks that love, love, love spicy foods, and they just cannot get enough of it. Ketchup on eggs and burgers are an obsolete memory of the past. Ketchup has now been replaced by the likes of liquid smoke, tabasco sausce or other combinations of sauces that add fireworks to an otherwise ordinary meal. If you are a cheese lover, there are a number of cheeses out there that are a kick or ten above the rest, one of which is so hot that the few restaurants that serve it on their burgers require that you sign a waiver release before eating the burger and that you wear latex gloves to prevent spice burns. Yes, it is that serious and the cheese is that spicy. Without further adieu, let’s take a look at some of these spicier cheeses.
The fact is, most cheese is naturally made mild as milk usually acts as a soothing agent to thwart the “burn” in your mouth and throat left behind by spicier foods. Here are the few exceptions…
One of the most “garden-variety” chili peppers available across the globe, often get integrated into cheese to give it that extra kick. Jalapenos, believe it or not, has a fairly low spice level, compared to another cheese that makes this list as well. There is actually a scale in which the spice level of a chili pepper is measured, called the Scoville scale, where the level of hot in a chili pepper is measure in units called Scoville units. In this case, the Jalapeno falls at around 2,500 to 10,000 units. Finding a store that sells “Jalapeno Cheddar” is not a difficult task as Jalapeno Cheddar is more of a household cheese for those that love the spice.
If consuming Jalapenos raw, by the handful as snack and without any soothing agent like milk or water, perhaps you’d like to take the stakes a little higher and give Hot Habanero cheese a try. Habanero is markedly spicier than the aforementioned Jalapeno chili pepper, coming in at a staggering 100,000 to 350,000 units on the Scoville scale. This pepper will weed out the fainter taste buds in a heartbeat. Cheese infused with Habanero Chili Peppers is still relatively easy to find in larger grocery stores and specialty foods stores.
Ghost Chili Pepper
If you are one of the rarer breeds who loves the hot level off the charts to where you cannot feel you mouth, lips, nose, tongue, throat, or pretty much your entire upper half, then perhaps Ghost Chili Pepper-infused cheese is up you ally. Ghost Chili Pepper is the second hottest cheese on Earth, yes, on the face of our planet. It comes in on the Scoville scale as being about 200 times hotter than the Jalapeno. Yes, this cheese can be legally bought, but very few have the sanity to buy it as, well, you value the life of your taste buds, mouth and lips. Restaurants that do make cheeseburgers with cheese that is infused with Ghost Chili Pepper cheese, and there are very few that do, require paperwork to be filled out by the challenge eater and latex gloves to be worn to prevent spice burns on the hands.