creative
cooking
Say (goat) cheese
Discovering the delights of a
deliciously different cheese
By Marti Buckley Kilpatrick GIVEN THAT GOATS were among the ;rst domesticated animals, it should come as no surprise that cheese makers have become xtremely skilled at cra;ing ;ne, delightful cheeses from their milk. Yet many people haven’t discovered the culinary beauties of goat cheese. Sometimes called by its French name, chèvre, goat cheese is actually one of the most versatile cheeses around. Similar in appearance to feta and cream cheese, goat cheese has a unique ;avour that ranges from a mild sweetness to a
tangy kick.
20th century. One of the most famous (and
most copied) goat cheese dishes could very
well be one of the ;rst you ever enjoyed: a
mixed-green salad topped with warm bread-
crumb-encrusted rounds of chèvre. ;is super
salad originated in California at the world-
famous Chez Panisse in the early 1980s.
But goat cheese is good for more than just
topping salads. Its creaminess and mild, salty-sweet flavour make it more food-pairing
friendly than many other cheeses. Making
pizza? Sprinkle on some goat cheese. Or use it
as a creamy ;lling for quesadillas. If you like
to put out cheese to snack on, goat cheese is
the perfect counterpoint to stronger, harder
cheeses on a cheese plate.
JIM FAGIOLO
If you don’t know much about goat cheese,
it’s not your fault. It didn’t really arrive on the
North American culinary scene until the late
When you buy a hard cheese (such as
cheddar), you are getting a cheese that has
gone through a lengthy aging process. ;e
shorter aging of fresh goat cheese is what
makes it so di;erent. A;er the curds (solids)
and whey (liquid) separate, the curds are le;
to drain overnight. Then, the solids that
remain are mixed with salt, cooled and shaped
into logs. ;e result? A cheese that has a so;er
;avour and is very easygoing about dinner
partners, including during the holidays.
In terms of choosing a wine to pair with
goat cheese, a safe bet is a dry white variety,
such as a Sauvignon Blanc, which cuts nicely
through the rich creaminess. If you don’t feel
like a white, though, a red wine can be just
;ne. Reach for one that’s lighter, such as a
Tempranillo or a lighter Pinot Noir.
Easy to ;nd (at your local Costco warehouse), easy to prepare, easy to eat and easy to
digest. Maybe the holidays are the time for
you to discover the joys of chèvre. C
The Costco Connection
You’ll find the new Kirkland Signature™ goat
cheese at your local Costco warehouse,
along with a variety of other goat cheeses.
Goat cheese has one more great quality: It’s
one of the healthiest cheese choices. Lower in
fat and calories than most cow’s-milk cheeses,
goat cheese is a good source of protein, with 5
grams per ounce. ;e smaller particles that
make up goat’s milk also mean it is easier to
digest for people with lactose intolerance.
Marti Buckley Kilpatrick is a freelance journalist living and working in San Sebastián,
Spain. She can be followed on her blog,
www.travelcookeat.com.
680 g ( 1½ lbs.) potatoes, peeled and
quartered
113 g ( 4 oz.) Kirkland
2 mL (½ tsp.) salt
Signature goat cheese
15 mL ( 1 tbsp.) milk
125 mL (½ cup) grated yellow onion
30 mL ( 2 tbsp.) heavy cream
Pinch salt and pepper to taste
Chopped chives, for garnish
1 head roasted garlic
Put the potatoes into a saucepan. Add 2 mL (½ tsp.) salt. Add water until
the potatoes are covered. Bring to a boil, reduce heat and simmer, covered,
15 to 20 minutes, or until done (a fork can easily be poked through them).
COUR TESY OF WOOLWICH DAIRY
Warm cream in a microwave or in a pan on the stove. Drain water from
the potatoes, then move them to a bowl. Add onion, cream, garlic and all
of the goat cheese. Use a potato masher to mash the potatoes until they
are well mashed.
Use a strong spoon to beat further, adding milk to achieve the consistency
you desire. (Do not over-beat or your potatoes will get gluey.) Salt and
pepper to taste, and garnish with chives. Makes 4 servings.
