Notes from SHF Resident Cheese Specialist, Jess, on Fresh Chèvre:
Fresh goat cheese, commonly known as chèvre - French for goat - is versatile with its tartness and acidity, and pairs wonderfully with many foods and beverages. Because of its easy-going nature, it is one of my personal favorites to feature on any cheese board, no matter how lavish or modest. In fact, the first cheese and wine pairing that blossomed on my budding cheesemonger’s palette was a crisp New Zealand Marlborough Sauvignon Blanc, crusty thick sliced baguette, and Stone Hollow chèvre. This is a surefire combination simple enough to make even the most unrefined taste buds dance in bright, citrusy sunshine! Suffice to say, Stone Hollow chèvre was truly the first to stir my inner culinary passion for cheese and set me upon this career path as your friendly local Cheese Professional.
However, knowing goat cheese comes with the responsibility of fully embracing it in the kitchen, not just wowing your crowd with the perfect pairing. Its versatility yields it to serve a multitude of uses. One of my favorite go-to dinners that is simple and quick: fresh pasta tossed with sautéed veggies and chèvre. The cheese melts beautifully when added to hot dishes, creating a rich tangy sauce. Carry that same concept over to the sandwich world -- combine roast beef, sautéed onions, chèvre, a red wine reduction, and good bread -- you’ve got a lovely purple sauce that is true to the old adage, “We eat with our eyes first.” Top with too much fresh peppery arugula and the finished product will look like it came straight out of a fancy cooking magazine.
Don’t you dare forget about dessert! Simply serve chilled chèvre with ginger snaps and your favorite preserves or fresh fruit. Or slay your guests’ sweet tooth with homemade goat cheese ice cream!
Read our interview with SHF Resident Cheese Specialist, Jess, here.
What's In The Bag
A Complete List of Contents of the CSA Share Weekly
Butter Beans / Chilton County, Alabama
Collard Greens / Ireland Farm - Alpine, Alabama
Shiitake Mushrooms / Grandview Farm - Montevallo, Alabama
Apples, Assorted Variety / Mountain View Orchards, Jemison, Alabama
Persimmons / Mountain View Orchards - Jemison, Alabama
Baguette / Hinkel’s Bakery - Birmingham, Alabama
Green Tomatoes / Chandler Mountain - Steele, Alabama
Slenderette Green Beans / Habersham Farm - Mentone Alabama
From Stone Hollow
Candy Roaster Squash
Elegance Salad Greens
Assorted Pepper Mix: Ancho Magnifico, Purple Jalapeno, Golden Marconi, Cubanelle, Sriracha, Hungarian Yellow Wax, Pimento, Serrano, Thai Hot
Cow’s Milk / Working Cow Dairy - Slocomb, Alabama
Cheese and/or Yogurt
Le Delice De Bourgogne Triple Cream / Burgundy, France
Dayspring Dairy Angry Ewe Sheep’s Milk Gouda with Habaneros / Gallant, Alabama
See notes about these cheeses from our Cheese Specialist at the end of blog.
Recipes We Love From People We Trust
Persimmon-Goat Cheese Wedges - Use SHF Goat Cheese
Delice de Bourgogne is a silky soft-ripened triple crème from the Burgundy region of France. Lactic, unctuous, and salty, this cheese melts like butter on your pallette, especially suited to be slathered on a Hinkel’s Bakery baguette. On our CSA cheese demo board today at The Pantry, it is featured with SHF Candied Ponderosa lemon, which compliments the savory, almost brothy umami of this cheese with just a touch of sweetness and astringency. The Delice you are receiving is at its peak ripeness right now and should be eaten within the week.
Dayspring Dairy Angry Ewe is an aged sheep milk gouda crafted with spicy habanero peppers. The cheese itself is rich and sweet, which provides a buffer to the peppery heat, creating a sweet and spicy balance. The lush mouthfeel of the sheep milk cuts the zing of the habaneros, much to the same effect as drinking milk to soothe flaming taste buds after a fiery meal. To cut the heat further, pair with honey or sweet jam. I recommend consuming this wedge within 3 weeks…but it’s so tasty I doubt that it will last that long in your fridge!