Cheese: Week Four

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Cheese: Week Four

Cheese: Week Four
We lightened things up a bit after last week's three cheese and prime rib feast.
I roasted some Montchevre goat cheese and placed it on top of an herbed mesclun salad dressed with olive oil, champagne vinegar, lemon, garlic and sea salt. We also tried some Chaumes - a soft cow's milk cheese. It looked like a brie, but the consistency was rubbery, not buttery. It was really salty and musty, and though I ate it, I am not sure I would buy it again.
I really preferred the goat, and the herbs in the mesclun salad really were a nice step up from basic greens.
More Year of Cheese posts here.

20 comments

Jul 19, 2014 • Posted by Ana Degenaar

It looks delightful! I just finished a 2 week detox that kept me from having cheese but I am definitely starting my normal life with this.
Thanks!

Jul 19, 2014 • Posted by Honora

mmm. my first meal after getting off the plane in Paris is always the chevre chaud salad. I could never eat too much of it!

Jul 19, 2014 • Posted by lizzie

i eat goat cheese almost every other day like clockwork…makes for the best salads, for sure!

Jul 19, 2014 • Posted by nichole

Honora –

I make the goat cheese salads like my mother in law, and I could seriously eat one every day!

I honestly can't remember if I ever had one in Paris.

Next trip, maybe.

Jul 19, 2014 • Posted by risamay

Looks delicious.

Jul 19, 2014 • Posted by nanne

that looks delicious! did you roast the goat cheese log whole or slice it?

btw, have you ever fried goat cheese? i've seen a few recipes for this and wondering how it works out.

nanne in indiana by way of alabama

Jul 19, 2014 • Posted by Karen @ BonjourBruxelles

Perfection Nichole. Creamy, chalky chevre with crunchy, earthy greens. And never too many ingredients. (I just got really hungry)

Jul 19, 2014 • Posted by Where My Heart Is

When in Paris before Christmas I took a Market and Cooking Course. We went to a cheese shop and our chef gave us so much information about all the cheeses. I actually was blown away by the varieties, literally 100's of cheeses, and oh so good.

Jul 19, 2014 • Posted by nichole

Hi Nanne,

I slice the goat cheese about 1/4 thick and roast it for about ten minutes in a 375 oven. Comes out perfect every time.

Fried goat cheese sounds amazing!

Jul 19, 2014 • Posted by nichole

Hi Jeanne.

Thanks so much!

- Nichole

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