Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat milk is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Because goat milk is leaner than that of cows, goat cheese tends to be leaner as well. For this reason, many dieters craving cheese will use goat cheese as a substitute, crumbling it on salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone. from Wisegeek
Recipe Source:Essen und Trinken
- Whisk together 3 tablespoons of walnut oil with lemon juice, minced shallot, salt and pepper to make a vinaigrette. Coat each goat cheese round with walnut oil and then the bread crumbs, patting the crumbs to adhere.
- Combine the greens and the walnuts in a large bowl. Add in enough of the vinaigrette and toss well. Adjust the seasoning and divide among two serving plates.
- Heat a nonstick skillet over medium heat. Add in olive oil. When the oil is hot, add the goat cheese rounds. Cook until nicely browned, about 30 seconds. Turn and cook the other side. Do not allow it to burn or melt. Transfer the goat cheese to the plates, placing 2 or 3 atop each salad. Sprinkle the cheese with freshly ground pepper and garnish with grape wedges.