Big Cheese of the Month: British goat’s cheese

Goat’s cheese is really versatile, delicious on its own and crumbled over salads or pasta and is also easy to cook with. There are many different kinds with France producing by far the largest range. Fortunately there are now many different British versions, too.

Why not try these tasty recipes and see what you think? You can also try my biltong, butternut and goat’s cheese pasta. It’s truly delicious. Here’s the link.

http://eatingcoventgarden.com/2012/10/17/join-the-club-cook-with-biltong/

Courgette & goats’ cheese quiche 

Serves 6–8

Goats Cheese Quiche

350g short-crust pastry

1 tbsp corn or sunflower oil

1 onion, peeled and thinly sliced

1 courgette approx 175g, coarsely grated

3 large eggs, beaten

300ml milk

110g Cheddar cheese, grated

4 thin slices of mild goats’ cheese, approx 110g

6-7 cherry tomatoes, sliced

1 Roll pastry out thinly and line a 25cm fluted flan tin, trim and chill. Preheat oven to 220°C.

2 Heat oil in a large frying pan, add onion and courgette and cook gently until softened, but not browned. Allow to cool.

3 In a bowl, whisk together eggs and milk, season well and then mix Cheddar cheese, onion and courgette into milk.

4 Spoon filling into flan case and arrange sliced goats’ cheese and cherry tomatoes on top. Place quiche on a pre-heated baking tray and cook for 30-35 minutes, or until filling is golden and set. Serve immediately.

Goat’s Cheese and Aubergine Bake

This simple layered vegetarian dish makes the most of aubergines and fabulous British goat’s cheese.

Serves 4

aubergine bake

25g butter

25g plain flour

300ml milk

50g mature Cheddar cheese, grated

1 tsp wholegrain mustard

440g jar tomato pasta sauce

2 medium aubergines, sliced

4 large tomatoes, sliced

1 tbsp chopped fresh rosemary or thyme

100g British goat’s cheese (with rind), thinly sliced

Salt and freshly ground black pepper

1 Preheat the oven to 180°C. Grease a large baking dish with 1 tsp butter.

2 Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.

3 In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.

4 Bake for 35-40 minutes, until golden brown.

Try experimenting with goat's cheese, there's lots you can do with it.

Try experimenting with goat’s cheese, there’s lots you can do with it.

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