HOME > Chowhound > Home Cooking >


What to do with too much goat cheese?

  • a

I'm thinking some kind of flan or baked thing. It's a soft white cheese with no rind.

  1. Click to Upload a photo (10 MB limit)
  1. It tastes great in salads or on toasted italian bread with some bruscetta

    1. It is wonderful in polenta, in a quiche, or on a thin crust pizza with wild mushrooms.

      1. I agree with Ellen and here's a delicious and beautiful recipe for goat cheese and polenta tart from Cooking Light...I like adding roasted red pepper to the top in addition to the yellow and green squash:


        1. I'm not sure it is possible to have too much goat cheese ...

          I realize you've asked for sweet ideas, and I'm sorry I don't have such a recipe to offer (I've eaten some spectacular cheese cakes made with goat cheese), but I do have this recipe for a mushroom and goat cheese tart that is simple and delicious:


          4 Replies
          1. re: LulusMom

            I didn't ask for sweet ideas - this looks very good.

            1. re: LulusMom

              cheesecake made with goat cheese is outstanding.
              so is goat cheese pizza: spread goat cheese on a prebaked pizza crust then top with roasted eggplant and roasted red peppers. so good!

              1. re: LulusMom

                I thought the same thing. What a great problem to have. I love goat cheese in tossed green salads with toasted pine nuts and roasted red peppers. Maybe some kalamata olives. A light dressing. Yum.

                1. re: southernitalian

                  Also wonderful in a salad of just watermelon, a little olive oil and the goat cheese. Olives too if you have them.

              2. My husband made a goat cheese panna cotta topped with bluberries and maple/bacon sauce, that was very good. Used some goat cheese, but also goat milk and regular milk. We used the rest of the goat milk to make cajeta. I love that stuff!

                1. We took home most of a cheese tray we'd bought for a party, and have been working our way through it for the last few days. This included two kinds of chevre, one plain and one rolled in herbs. I've just been crumbling some up in our morning scrambled eggs, and it's a delightful addition.

                    1. cube sweet potatoes, boil in water until tender, mash. stir in about 2 oz goat cheese per lb of sweet potatoes, a touch of honey and a dollop of chipotle in adobo puree....it's sooooo good. any leftovers? add chicken stock to make a great soup.

                      1 Reply
                      1. re: chez cherie

                        killer! I've seen the recipes here calling for sweet potatoes, cream and chipotles...but the goat cheese seems to take it to yet another level...must try! Thanks!

                      2. There was once a crepe place in Berkeley which used goat cheese as one of their main crepe-filling optons.

                        1 Reply
                        1. re: Sharuf

                          Sara Moulton has a recipe for crepes filled with ratatouille and goat cheese.

                        2. There is absolutely no such thing as too much goat cheese! Just put it on everything - make mini breakfast fritattas in muffin tins with goat cheese and some roasted veggies. Put it on toast, make goat cheese and sausage ravioli in sage butter, eat it in salad, roll around in it. Or send some to me, i'll take it off your hands!

                          1. I was flipping through my Babbo cookbook a couple weeks ago and it has a fabulous appetizer of goat cheese truffles - balls of goat cheese rolled in fennel, poppy seeds and sweet pimenton. I made them - sans the peperonata that the recipe serves it with - and they are quick, pretty and delicious. Fennel were my faves.

                            1. I agree with the other posters-- you can never have too much goat cheese! I enjoy a little goat cheese nightly warmed up and put over a salad, but another delicious option is to make phyllo dough triangles stuffed with goat cheese. You can probably bake them too, but I just fry them for a minute in oil. Unbelievably good! Epicurious has some good recipes too.

                              1. Look around for recipes for fromage fort. It's basically a really good quality cheese spread that you can make with your leftover cheesy odds and ends.

                                1. I make a surplus of breaded goat cheese rounds and freeze them. You pop them into the oven at 475 for 10 minutes and instant warm goat cheese salad. The Cook's Illustrated recipe is great. Make a little 1" ball of the chesse, press in hersb, dip in egg wash and coat with Melba toast (ground into breadcrumbs). Crispy crust, warm and gooey in the middle...yummy!

                                  1. I just froze half of a goat cheese roll from Costco and it defrosts very nicely. Of course, I've already got plans to use up the frozen half already.

                                    An onion and goat cheese tart is very tasty and becomes decadent with the addition of bacon.

                                    Goat cheese crumbles easily, meaning you can toss it into salads, pasta with sundried tomatoes, scrambled eggs, lentil salads, or really anything.

                                    It's also good spread onto bread with some pesto, roasted garlic, or onion confit. Or all three.


                                    1. Simple! Make these for some great salad toppers:

                                      Goat Cheese Balls


                                      1 pkg. goat cheese
                                      Your favorite dried herbs and spices (ie: basil, oregano, Italian seasoning, tarragon, etc.)


                                      Take goat cheese out of the refrigerator about a half an hour before you plan to prepare the balls. Mix generous amount of your favorite seasonings in a shallow bowl or plate. Once softened, pinch off bits of goat cheese to form balls about 1 inch in diameter. Rolls balls in seasoning and place on baking sheet. Bake in 350 degree oven for about 20 minutes. Serve on top of salad immediately.