Goat cheese is also known as chevre. It is cheese made from a goat’s milk. Goat cheese has a more tart and earthy flavor. It may be a good substitute for those who suffer from intolerance to cow’s milk.
Goat cheese can be served as is. It is often spread on crackers for an appetizer. Goat cheese is a soft cheese that will soften with heat but will not melt like a cows cheese will. It is recommended to serve goat cheese at room temperature. Remove the cheese from refrigeration 30 minutes before serving.
Goat cheese can last 2-3 weeks in the refrigerator. It also freezes for 2-3 months when in a sealed package. Goat cheese does best in the crisper drawer where it is a medium cold and humid.
Protein, calcium, vitamin A
- Description- Burrata is a fresh Italian soft cheese
- Preparation- Burrata is made with a solid mozzarella outter shell and a soft, stringy inside of curd and cream.
- Storage- devour within a few days, store in the refrigerator
- Nutrition- vitamin A, Calcium
Ovoline Mozzarella Cheese-
- Description- Ovoline refers to the size of the mozzarella ball. These Mozzarella balls are 4 ounces in size, similar to that of an egg. This cheese has a soft, creamy texture.
- Storage- Fresh Mozzarella is usually served within a day of making it, it can also be stored in liquid for a week or so, longer if the cheese is sold with a vacuum sealed package.
- Nutrition- calcium, niacin, riboflavin, thiamine, biotin, vitamins A, D, B6 and E. Although there are great benefits to dairy products such as fresh mozzarella, remember that they also contain a good deal of fats.
- Description- Ricotta is a soft cheese means “re-cooked”. This cheese is unique because it is made from whey instead of milk. It is the creamy white curds that are sweet and smooth.
- Storage- Keep refrigerated and tightly covered for about a week. Ricotta cheese freezes well.
- Nutrition- vitamins A, C, D, B6, calcium, Iron, Magnesium
Recipes Using Cheese
We don’t get too much cauliflower in the share and it’s season is short. Having tried cauliflower rice, mashed cauliflower and cauliflower pizza crust, this may be my favorite use for cauliflower to date. Food Network’s recipe is great as-is, but if cutting corners to save time is your thing, perhaps make this dish in 2 phases as suggested in this post.
Nan’s famous cabbage roll recipe with a few tweaks for modern day convenience. Adapted from the “Taste of Home” magazine, this one fuses lasagna with galumpkis in a satisfying way! The non-cabbage lovers in my household can’t resist it… A can of Campbells tomato soup is one of Nan’s secret ingredients, and doesn’t live on the “Staples” list in Veggiescope so you’ll have to make a trip to the grocery store, but I’m willing to bet it’s good without it, too.
This recipe has many flexible ingredients, what you put in as a filling is up to you! A mandolin slicer is great for slicing the sweet potatoes evenly, making for a tastier crust.
Lacos, or “lettuce tacos” can be an easy way to go gluten-free or paleo with your dinner. It’s also fun and delicious, the ingredients are very flexible, it’s more of a concept than a recipe… Next time you get that big leafy lettuce in your garden or your CSA, consider if it’ll make a nice alternative to a tortilla, and if so, prepare your taco ingredients!
This one turned out wonderful, and it was so easy! Use pumpkin or squash puree, both get the job done quite nicely.
Got tomatoes? This one is great for that influx of ripe heirlooms! A homemade or store bought pie crust will be needed, but the rest is simply simple. You’ll need some time (a few hours) to allow the tomato slices to lose their liquid, so plan for some prep in the morning and things should be ready for baking by dinner time.
Just a quick simple and flexible method for cheese sauce, which goes great on just about everything. It’s listed for broccoli, but certainly is ready to blanket other vegetables as well. Enjoy!
You can be completely flexible here with this method of baking up zucchini fries! Simply chop your zucchini sticks, dip into your wet mixture of choice, roll in your dry mixture of choice, and bake to a golden brown! Vegan options, full-fat delicious options, and slimmed down options are mentioned here. Make it your own!
This one is brought to us and tested by fellow Springdellian Mandy C. She found it in a cookbook that she picked up in France and has been making it ever since. It calls for gruyere cheese but Parmesan works as well. A simple and delicious one. Thanks, Mandy!