282074 Wed Dec 28 09:26:28 -0800 2005 2 31 Home Cooking 0 1502233 When I buy goat cheese it is crumbly, but when it's served in a restaurant (for example, on top of a salad), it's soft & creamy. Why is this? I want the soft/creamy stuff at home too! Wed Dec 28 09:26:28 -0800 2005 0 Kate 1 1502236 The consistancy of the goat cheese can vary due to many variables. I really should get all technical, but I don't want to before I have my coffee this morning. If your goat cheese is crumbly, take it for a spin in your mixer for a couple of minutes. Whipping it with a paddle will cause enough friction to soften the chesse up significantly. If you go too far, it will be a puddle. At one of my old jobs, we'd get our goat cheese in tubs, whip it until soft, then pipe it onto plastic wrap, roll it into our own logs and chill it, much easier to slice for cheese platters. In the mean time, if you can find it, try Tournavent or Chabecou style goat cheese: Medallions stored in herbed or plain oil. Though the inside of the medallions remains fairly "dry" the outside is smooth and creamy. Or change the form of your goat cheese: Drunken Goat, a Spanish cheese, is about the consistancy of a soft meunster or a port salut. Not to mention brined in wine. Wed Dec 28 09:37:06 -0800 2005 1502233 0 jdherbert 1 1502468 Could it be as simple as letting it come up to room temperature? Thu Dec 29 12:18:00 -0800 2005 1502233 0 GG Mora