A.K.A

chèvre; Montrachet

它是什么？

尽管对于大多数美国人来说，这个术语是任何用山羊牛奶制成的奶酪的杂物，但它呼唤柔软，白色，新鲜奶酪的原木，味道温和但浓郁。

未经绿色的山羊奶酪在绿色的沙拉上崩溃了，将其混合成无骨鸡胸肉的馅料，然后用意大利面扔掉一些可能性。它本身也可以很可爱，搭配酥脆，生蔬菜或一块硬皮面包。除非指定，否则大多数要求山羊奶酪的食谱都请参见这种类型的山羊奶酪，其中蒙特拉切特可能是最著名的版本。

Goat cheese, however, can come in a whole slew of shapes (bars, medallion, pyramids) and sizes with textures that run from moist and creamy to dense and firm when aged. Their flavors also can run the gamut from mild to quite complex and farmy. Different cheese may also be dusted with spices, topped with herbs, or covered in ash.

How to choose:

Much of the fresh goat cheese available in supermarkets are commercially made and come sealed in plastic; your only way of knowing which you like is by trying different brands. When choosing among other goat cheeses, avoid those that are too hard and dried out or have rinds that are slimy, both signs of a strong goaty flavor. Mottled blue mold is fine on all but the youngest fresh goat cheese.

How to prep:

If serving goat cheese as part of a cheese course, let it warm up a bit at room temperature before serving for best flavor. To make crumbling fresh goat cheese easier, freeze it for 5 minutes first.

Heat enhances fresh goat cheese, opening up its flavor and softening it for an even creamier texture.

How to store:

Refrigerate fresh goat cheese in its original packaging for up to 3 months. Store goat cheese well wrapped, preferably in waxed paper or aluminum foil or in a plastic container with a lid, in your refrigerator where it will continue to ripen, becoming more complex in flavor for a while. (The cheese is past its prime when it becomes hard and too goaty.) Plastic wrap does not allow any air to circulate around the cheese, which is fine if you plan to store it for just a few days.

到10天。

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Recipes

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