Then there's the ropa vieja main of shredded beef with a goat cheese sauce.
Gone are the days when the only source of sustenance for a vegetarian in Paris was a goat cheese salad.
Generations of burnt-out urban professionals have dreamed of ditching the job and moving to Vermont to make goat cheese.
More stylish and esoteric is the Wine Country, topped with roasted peppers and tomatoes, fresh goat cheese and balsamic greens.
For one thing, it already had the white-and-green thing going, and ricotta is not all that far off from goat cheese.
For something more substantial, choose from a menu of bites including pulled pork sliders and crispy pork belly over goat cheese polenta with roasted figs.
Goat cheese and other dairy products are already popular gourmet items.
Other top choices are the oyster bocata (sandwich) with barbecued foie gras and homemade sweet potato bread, and the playful chorizo lollipop filled with quince jelly and goat cheese.
The whole dish gets a capped with ranch-and-goat cheese hollandaise.
If he goes a more traditional route with the meat sandwich, he may get creative with the vegetarian one, trotting out a goat cheese and olive or artichoke-cheese sandwich.
Enjoy tea sandwiches including egg salad with watercress on brioche and English cucumber plus a grilled vegetable tart with Vermont goat cheese, as well as scones, shortbreads, fruit tarts and pistachio madeleines.
Sample it with traditional Yunnanese dishes such as grilled goat cheese and wood-ear mushrooms braised in vinegar at the restaurant of Yunnan Red Chateau (yunnanhong.cc), about 14 kilometers from the town of Mile, while looking out over 4, 000 hectares of vineyards, touted as the only wine-producing area above 1, 500 meters.
But many people got there, had some free goat-cheese puffs, and went home empty handed.
To start, try the celery root velout with shaved truffles or the organic cherry tomato-and-goat-cheese galette.
The rustic and cosy onsite restaurant, La Monnaguette, serves local specialties that employ his star ingredient, such as goat-cheese salad with blackcurrant coulis or duck confit with cassis jam.
Today we have tiny latkes served with goat's cheese, tomatoes, herbs, or topped with smoked salmon and dill at latke and vodka parties.
The lively restaurant buys its goat's cheese from a couple in their 80s, Maria and Vincente Cordona, who produce salty, smooth roundels of cheese, as soft and plump as a freshly iced wedding cake, from their smallholding a few miles inland.
"It's like a cross between dark-meat turkey and pork, " said Mark Scarbrough, co-author of the cookbook "Goat: Meat, Milk, Cheese, " which came out last year.
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