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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 “chiva, chiva, chiva”…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.


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


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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