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Herbed goat cheese with garlic {Queso de cabra con hierbas aromaticas}

Herbed goat cheese

My mom always had a least one goat on our farm when we we’re growing up, I still remember waking up in the morning when she went out to call the goats to come eat ā€œchiva, chiva, chivaā€ā€¦She stills has goats now and my dad likes to joke that my mom won’t travel anywhere for more than 2 weeks because she can’t bear to be away from her goats for too long. The main reason she has the goat(s) is for the milk, we drank a lot of it when I was growing up, though I had to be bribed and have chocolate with it, and also for goat cheese, which again as a kid I didn’t really like the goaty taste, so my mom would add garlic and herbs to get us to eat it. I use this herbed goat cheese mainly on toast (great with red wine), but it is also a great addition to pastas and soups, and I recently discovered it in a salad with poached pears which is a great combination.

Ingredients:

11 oz plain goat cheese, at room temperature

2 garlic cloves, crushed

2 tbs of chopped fresh herbs, can use basil, mint, oregano, thyme, parsley, rosemary, among others

Preparation:

Mix all of the ingredients together, you can use either a fork or it that doesn’t work try mixing them in a food processor.

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One Comment

  1. I am obsessed with goat cheese! That’s so cool your mom makes her own. My husband and I want to live in Africa one day, and so I hope to learn how to make goat cheese so we too can make our own!

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