Goats’ cheeses should always be white on the inside, with none of the yellowness common to cows’ milk cheeses. If you’re worried about the pungent flavour that some goats’ cheeses can have, look for young, soft, creamy curd cheeses instead. Due to the number of varieties, goats’ cheese is available year-round, but some, such as Banon from South East France, are best in the summer.
Now onto the recipe suggestion. It's a 'Jewelled Mushroom Salad', and combines seared mushrooms and pine nuts with a lovely goats cheese salad. It makes for a very tasty dinner party starter, or could even be eaten as a lunch dish...
5.0g carbohydrate per serving
10 g butter
2 tbsp olive oil
250 g pkt chestnut mushrooms, sliced
500 g flat mushrooms, sliced
250 g Pomodorino tomatoes, halved
100 g (Somerset) goats' cheese, diced
100 g watercress, spinach and rocket salad
100 g young leaf spinach
25 g toasted pine nuts, to serve
1. Make the dressing: mix all the dressing ingredients together in a bowl, reserving the zest and juice of ½ lemon. Season with freshly ground black pepper.
2. In a large frying pan, heat the butter and olive oil. Add the mushrooms and stir well to coat. Sauté for about 5-8 minutes or until tender.
3. Stir in the tomatoes and goats’ cheese, and warm through for 1-2 minutes. Add the reserved lemon juice and zest. Put the salad leaves in a large serving bowl, then tip the mushroom, tomato and cheese mixture over the top. Add the dressing and toss everything together. Sprinkle with the toasted pine nuts and serve immediately.
Recipe idea from here