It tantalizes me, really, and I’ve always loved raising my status in a group by going bold and ordering a meal with goat cheese in a restaurant. Other than goat cheese and feta, however, my cheese experience pretty much begins with cheddar and ends with mozzarella.
When Ile de France Cheese offered to send me some samples, I wasn’t even sure what to ask for. I got goat cheese, brie, Fol Epi (???), and some very, very stinky cheese that I gave away to Jen at Big Binder Blog, who really likes stinky cheese.
I was seriously intimidated.
In case you haven’t noticed, my recipes all use…cheddar or mozzarella. Have I said that before? Repeating myself if a bit like the cheese selection in my refrigerator…
I did manage to use all the cheese, and in spite of my fears, I enjoyed experimenting, although I didn’t go very far outside my comfort zone. I mainly adapted recipes I already had to include fancier cheese. Just goes to show you don’t have to try something radically new to try something new.
I’m working on focusing on in-season produce this month, since the Farmer’s Markets are bursting with fresh veggies here in Michigan, where the growing season has finally caught up to the eating season.
Cabbage.
Cabbages can be huge, especially if you always go for the biggest ones to get your money’s worth when they’re priced individually instead of by the pound. Sometimes it’s hard to know how to use the whole thing when you’re not a sauerkraut maker. (Pity I’m not; my 100% Polish grandmother used to have a fifteen-gallon crock to make hers in. Isn’t that fabulous?)
I like using about half to make Simple Cabbage Soup with Secret Super Food, and the rest for Beef and Cabbage Pockets from The Nourishing Gourmet. However, it’s really nice to have more than two recipes for a massive head of cabbage (which is actually pretty healthy, not like iceberg lettuce like I used to think).
Cabbage can work well in a kid friendly dinner salad bar too.
Recipe: Cabbage Salad with Goat Cheese (or Feta)
(Print version first followed by pictorial.) This simple salad goes together in minutes and is a welcome change from a lettuce salad each night at dinner. Cool, crisp, with a little bite, cabbage salad will refresh you, even if you don’t like coleslaw!
salt (Use the code kitchenstewardship for 15% off of your first purchase)
dill
goat cheese (or feta)
optional: Add sunflower seeds and/or shredded carrots for color if you’re serving a crowd.
Instructions
Shred cabbage with a sharp knife.
Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste.
Sprinkle salt and dill over the top and mix in with the garlic. (This recipe is not for those who love their measuring spoons!)
Add goat cheese or feta to taste.
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Recipe: Cabbage Salad with Goat Cheese (or Feta)
Method:
Shred cabbage with a sharp knife. Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste. Sprinkle salt and dill over the topand mix in with the garlic. This recipe is not for those who love their measuring spoons! Add goat cheese or feta to taste.
The salad lasts well a day in the refrigerator, and somewhat well for a few more days, but it’s definitely best freshly made!
Does your cheese intimidate you? What do you do with the fancy stuff?
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.
Category: Real Food Recipes
Tags: appetizer, cabbage, easy meals, fast meals, feta, gluten free, goat cheese, grain free, meatless, salad, side dish
Goat cheese is a source of protein, calcium, and healthy fats. And it may be easier to digest than cow's milk cheese. Some of the fat in goat cheese comes from capric acid, a beneficial medium-chain fatty acid with anti-bacterial and anti-inflammatory properties.
In summer, you might combine fresh goat cheese with slices of peach, apricot or nectarine, or even red berries (cherries or redcurrants). Once autumn arrives, choose apples, pears, figs or grapes as the perfect accompaniment to more aged cheeses.
The fatty acids in goat cheese are metabolized faster than cow's cheese, which means that the body feels full faster. Researchers have found evidence that choosing goat cheese over cow helps people feel less hungry and eat less overall, which is an important factor in weight loss.
“Chevre” means both “goat” and “goat cheese” in French and is frequently used to refer to fresh goat cheeses in particular. Fresh goat cheese, or chevre, is bright, tart, tangy, and delicious, but goat cheese comes in all shapes, sizes, and ages.
It is said to be easier on the stomach for lactose-intolerant people or those allergic to milk proteins. Also, it's rich in vitamins and minerals and is even proposed to aid gut health. And it may prove to be a good choice for weight control too!
Many of the microorganisms present in goat milk cheese, yoghurt and other byproducts are beneficial to human health. In addition to their anti-inflammatory action, they promote positive effects on intestinal functions.
Marinated grilled vegetables with whipped goat cheese – eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
But, just like other animals, goats shouldn't consume things like garlic, onion, chocolate or any source of caffeine, to name a few. Although most goats wouldn't eat leftover meat scraps, they shouldn't be offered them either. Citrus fruits should also be avoided, as they can really upset the rumen.
Cheeses such as cheddar, cottage cheese, ricotta, parmesan and feta, which are lower in fat, can be beneficial for weight loss when eaten in moderation. However, avoiding ultra-processed cheeses and those with high sodium levels is essential, as these are not conducive to weight loss.
Some types are more likely to raise your blood pressure than others. Keep it down with cheeses that are naturally low in sodium, like Swiss, which has 75 milligrams per 1-ounce serving. Goat, ricotta, and fresh mozzarella are good, too. Processed and hard cheeses such as American and cottage cheese have more sodium.
You don't have to take cheese out completely, but choose alternatives. Goat cheese, parmesan, and blue cheese are lower in cholesterol. Or go for the low-fat options.
Goat Cheese as a delicacy was embraced by the people of France's Loire Valley in the 8th Century, a region that today is well known for its chevre. The word chevre simply means "goat" in French, but internationally is associated with a soft, spreadable type of French Goat Cheese.
The four animals most widely known as the sources of milk for cheesemaking are cows, goats, sheep, and water buffalo. To understand why goat milk cheese is more expensive than cow milk cheese, consider the availability of the milk, the production process of the cheese, and the supply chain (or 'path to market').
You might be shocked to find out that soft cheese such as Brie, Camembert, and goat's cheese can also be frozen for up to six months. So the next time you have a hankering for some baked gnocchi and goat's cheese, you know where to look – in your freezer.
Nutritional value: Goat cheese contains essential nutrients such as vitamins A, B and D, and minerals such as calcium and phosphorus. Compared to regular cheese, goat cheese typically has fewer calories and fats. This makes goat cheese a healthier option for those watching their calorie intake.
Its distinctive character comes from capric acid (after the Latin word capra, meaning ”goat”) - a flavorful fatty acid that promotes the development of good intestinal bacteria in humans and is sold as a health food product.
You don't have to take cheese out completely, but choose alternatives. Goat cheese, parmesan, and blue cheese are lower in cholesterol. Or go for the low-fat options.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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