It tantalizes me, really, and I’ve always loved raising my status in a group by going bold and ordering a meal with goat cheese in a restaurant. Other than goat cheese and feta, however, my cheese experience pretty much begins with cheddar and ends with mozzarella.
When Ile de France Cheese offered to send me some samples, I wasn’t even sure what to ask for. I got goat cheese, brie, Fol Epi (???), and some very, very stinky cheese that I gave away to Jen at Big Binder Blog, who really likes stinky cheese.
I was seriously intimidated.
In case you haven’t noticed, my recipes all use…cheddar or mozzarella. Have I said that before? Repeating myself if a bit like the cheese selection in my refrigerator…
I did manage to use all the cheese, and in spite of my fears, I enjoyed experimenting, although I didn’t go very far outside my comfort zone. I mainly adapted recipes I already had to include fancier cheese. Just goes to show you don’t have to try something radically new to try something new.
I’m working on focusing on in-season produce this month, since the Farmer’s Markets are bursting with fresh veggies here in Michigan, where the growing season has finally caught up to the eating season.
Cabbage.
Cabbages can be huge, especially if you always go for the biggest ones to get your money’s worth when they’re priced individually instead of by the pound. Sometimes it’s hard to know how to use the whole thing when you’re not a sauerkraut maker. (Pity I’m not; my 100% Polish grandmother used to have a fifteen-gallon crock to make hers in. Isn’t that fabulous?)
I like using about half to make Simple Cabbage Soup with Secret Super Food, and the rest for Beef and Cabbage Pockets from The Nourishing Gourmet. However, it’s really nice to have more than two recipes for a massive head of cabbage (which is actually pretty healthy, not like iceberg lettuce like I used to think).
Cabbage can work well in a kid friendly dinner salad bar too.
Recipe: Cabbage Salad with Goat Cheese (or Feta)
(Print version first followed by pictorial.) This simple salad goes together in minutes and is a welcome change from a lettuce salad each night at dinner. Cool, crisp, with a little bite, cabbage salad will refresh you, even if you don’t like coleslaw!
salt (Use the code kitchenstewardship for 15% off of your first purchase)
dill
goat cheese (or feta)
optional: Add sunflower seeds and/or shredded carrots for color if you’re serving a crowd.
Instructions
Shred cabbage with a sharp knife.
Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste.
Sprinkle salt and dill over the top and mix in with the garlic. (This recipe is not for those who love their measuring spoons!)
Add goat cheese or feta to taste.
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Recipe: Cabbage Salad with Goat Cheese (or Feta)
Method:
Shred cabbage with a sharp knife. Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste. Sprinkle salt and dill over the topand mix in with the garlic. This recipe is not for those who love their measuring spoons! Add goat cheese or feta to taste.
The salad lasts well a day in the refrigerator, and somewhat well for a few more days, but it’s definitely best freshly made!
Does your cheese intimidate you? What do you do with the fancy stuff?
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.
Category: Real Food Recipes
Tags: appetizer, cabbage, easy meals, fast meals, feta, gluten free, goat cheese, grain free, meatless, salad, side dish
Nutritional value: Goat cheese contains essential nutrients such as vitamins A, B and D, and minerals such as calcium and phosphorus. Compared to regular cheese, goat cheese typically has fewer calories and fats. This makes goat cheese a healthier option for those watching their calorie intake.
Goat cheese is full of beneficial probiotics, a healthy kind of bacteria. Probiotics colonize the intestines and compete with any unhealthy bacteria or pathogens that they find there. This can improve the effectiveness of your immune system and reduce your vulnerability to illness.
You can mix herbs, fruit, jam, nuts, seeds, or even balsamic vinegar right into the goat cheese. To get a swirly ribbon of honey, jam, or balsamic, put a layer of cheese down, then drizzle your preferred sauce on top, then another layer of cheese to fully cover the sauce.
I used a combination of red pepper, onion, eggplant (or aubergine) and zucchini (or courgette) because this is what I had available. You can leave any vegetables out or add different options, based on your preference.
Make an omelet with goat cheese, mushrooms and fresh herbs. Add goat cheese to mashed potatoes for a unique flavor. Use goat cheese in place of heavy cream or butter when making soups to add texture and flavor. Combine whipped goat cheese with a bit of honey and serve with sliced fruit for a healthier dessert.
The least healthiest cheese overall is Double Gloucester, which contains the highest amount of calories (415 per 100 grams) and a whopping 21.9g of saturated fat – which is more than the NHS's recommended daily saturated fat limit for women.
How much goat cheese should you eat in a day? Usually, about one ounce daily is a good measure. It could give you all its nutritional benefits without piling up calories or fat in your diet.
Some types are more likely to raise your blood pressure than others. Keep it down with cheeses that are naturally low in sodium, like Swiss, which has 75 milligrams per 1-ounce serving. Goat, ricotta, and fresh mozzarella are good, too. Processed and hard cheeses such as American and cottage cheese have more sodium.
Saturated fat content: Despite being lower in fat than some other cheeses, goat cheese does contain saturated fats. Diets high in saturated fats have been linked to increased levels of cholesterol, potentially impacting heart health. Moderation is key to enjoying the benefits without the drawbacks.
Many of the microorganisms present in goat milk cheese, yoghurt and other byproducts are beneficial to human health. In addition to their anti-inflammatory action, they promote positive effects on intestinal functions.
Fresh berries balance perfectly with tangy goat cheese, honey, and a bit of flakey sea salt. This may become your go-to for anything from relaxing picnics to sophisticated book club get-togethers.
You might be shocked to find out that soft cheese such as Brie, Camembert, and goat's cheese can also be frozen for up to six months. So the next time you have a hankering for some baked gnocchi and goat's cheese, you know where to look – in your freezer.
The fresher a cheese and the higher its water content, the shorter its shelf life. Conversely, the more aged and drier a cheese is, the longer it will keep. By adopting good wrapping and storage habits, your cheese could last for 2 to 3 weeks, and it will be more hygienic and taste better.
When baked in the oven, goat cheese gets warm and soft, but doesn't melt into a puddle like cheddar or mozzarella would. Refrigerating the breadcrumb coated rounds before baking ensures that the crust will have time to crisp and turn golden without overcooking the goat cheese.
There's something addicting when you throw tangy arugula, creamy goat cheese, sweet textured figs and luscious caramelized onions on a pizza. And yes, I did just call caramelized onions luscious. Frankly, they just are.
Goat Cheese Elegance: Picture the tangy allure of goat cheese pirouetting with the sophisticated charm of dark chocolate. The earthy and slightly acidic notes of the cheese find a perfect partner in the complex, deep flavors of dark chocolate, resulting in a pairing that is a true celebration of contrasts.
We like to keep our pizza toppings basic: chunks of fresh mozzarella, goat cheese & some fresh basil are one of our favorite combinations. Simple, classic, and oh SO tasty!
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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