Goat's milk cheese -chèvre

In my humble opinion, goat cheese made in USA is as good as  French original. I have a problem with American cheeses. I believe there are plenty great domestic cheeses, but are not available. It's much easier to buy famous European cheese than domestic high quality product.

 Chèvre flavor is not sophisticated, which makes it a perfect pair with other food. Rarely I eat chèvre with bread, but I use it very often to improve the taste of meats, salads, casseroles or desserts.

Recipe: Turkey Tenderloins with Wattle Seed Chevre.

Trader's Joe offers goat cheese logs flavored with fruit like cranberries or blueberries.



I have noticed  TJ's brand fresh goat cheeses with added honey or olives, but I have never bought them. I like neither honey nor olives.

Blueberry Vanilla Chevre

Chocolate Stout Cake with Blueberry Vanilla Chevre recipe (photo below):

My recipes with goat cheese.

Ile de France Bûchette, known for its mild, fresh curd, is made high in the Rhône Alps. I won this cheese in the Chef’s Weekly Basket Sweepstakes a year ago. Very tasty. They offer original and  flavored goat cheeses in two sizes: 10.5 oz and 4 oz. (Petite Bûche). 

La Bûchette with garlic and fresh herbs

I have also tried chèvre cheese medallions. The one with paprika powder didn't bring me to my knees.


 But pistachios and garlic chevre is my favorite combination.


I left the best chèvre cheese at the end. Montchevre’s fresh goat cheese Crottin is absolutely the most delicious fresh goat's cheese I have ever eaten. I wish I could try their other products (http://www.montchevre.com/). It is also  domestic made cheese, even if it looks like French product and the  founder and president of Montchevre has French roots (Arnaud Soland).

Montchevre Crottin Leeks recipe:

Burrata (domestic/ Murgie in Puglia)

Burrata (means buttered in Italian) is a mozzarella cheese filed with fresh sweet cream. It was created at the beginning of the previous century to use up curds left over from making mozzarella. Burrata in the photo below is made in USA as many Italian style cheeses ( for example Ricotta, Asagio, Fontina), sausages, hams and prosciutto.

My husband's favorite breakfast,  sliced open Burrata, fresh tomatoes and cilantro.

Domestic cold cuts

Traditional Burrata from Puglia is tied to form a little brioche-like topknot, and moistened with a little whey. It is also wrapped in green leaves of  Asphodelus , which indicate the freshness of cheese. While dried out leaves indicate that the cheese is past its prime. Burrata is highly perishable and should be consumed in a week from being made so most of us won't be so lucky to try an original.. Traditionally, the cheese is served with ripe tomatoes, fresh basil and olive oil.