Salade Avec Le Formage de Chevre
Goat Cheese Preparation, History & Recipe with Champagne Vinaigrette
Goats Have Survived The Ages So We Can Continue To Enjoy Their Cheese And This Composed Salad Recipe
Goat Cheese is a fine tasty versatile cheese. Coming from prized sour milk of the goat, which has been a very resilient creature over the years. Through the ages, goats have withstood different weather, cultural and geographical changes. The goat was not only favored because of its milk and skin but because of its size. The size made it very easy to transport and that made it in essence; a mobile food supply.
Historical mention of goats goes way back before the birth of Christ. The animal is mentioned in Greek Mythology, and even early transcripts of the Roman Gods. When early Saracen crusaders invaded France it is noted this was the introduction of goat milk and cheeses into French cuisine. Now France produces a great amount of goat cheese varieties.
What differentiates Goat’s milk from Cow’s milk is a higher content of enzymes such as caproic, caprylic and capric acid. (All derived from a sub goat family name Caprinae). These enzymes along with sodium chloride help to give the cheese its distinctive salty, sour and bitter characteristics. Smaller fat particles also make it easier to digest. Often people allergic to cow’s milk or lactose, can use Goats milk. Smaller producers and artisans only use vegetable based enzymes to coagulate the products which also makes it Kosher. The only economic downfall is that it takes 10 goats to give the milk of 1 cow.
The adaptable nature of the goat cheese is another reason French Chefs pride this product. It is great on a cheese plate, in a salad, with fruit, in casseroles, heated with dinners, for stuffing’s, in mashed potatoes and even for dessert. At the table Goat Cheese can be successfully paired with medium bodied Red or White Wines.
Salade avec le Formage de Chevre
An interesting composed salad served on tomato pedestal with warm hazelnut goat cheese “truffles”
- 12 oz mesclun salad mix
- 8 oz Champagne Vinaigrette (recipe follows)
- 4 each thick slices goat cheese (8 oz)
- ½ carrot, cut in thin julienne strips
- 1 cucumber, cut in thin julienne strips (discard middle seeds)
- ½ cup panko crumbs or toasted bread crumbs
- ½ cup hazelnuts ( or your favorite nut)
- 2 each tomatoes, best available
- 1 egg, whisked with a tablespoon of water
- flour as needed
- oil for frying
Directions:
- Prepare Dressing
- Pulse together Breadcrumbs and Hazelnuts
- Slice Tomatoes into very thin circles, season and toss with dressing
- Divide each of the Goat Cheese slices in half, roll into little “truffles”
- Flour, Egg and then dredge Goat Truffles in crumb mixture
- Fry in oil or Roast in oven on a greased sheet pan
- Toss the Greens and Vegetables with the remaining dressing
- On Four Plates, divide the tomato slices equally and overlap clockwise to make a pedestal
- Divide the dressed greens atop the tomatoes
- Top with crisped warm goat cheese truffles.
Champagne Vinaigrette
- 3 oz Champagne Vinegar
- 1 each Shallot, chopped
- 2 teaspoons Dijon Mustard
- 1 cup Olive Oil
- salt to taste
Directions:
- Place the Vinegar, Shallots and Dijon in a Blender
- Slowly Emulsify with the oil until smooth
- Season with Salt
