mezzomediGoat cheese
Tangy, creamy fresh goat cheese, with a distinct caprine note and milky freshness.
Goat cheese offers a tangy and slightly salty taste with a creamy texture that varies from pasty when fresh to more crumbly when aged. It is central to Mediterranean cuisine, used raw for its freshness or cooked for its ability to soften and develop complex flavors.
Best pairings
Tomato Classic88%A Southern fundamental: the tangy freshness of tomato balances the creamy richness of fresh goat cheese.
Rosé wine Classic88%Goat cheese's acidity harmonizes with rosé's balanced acidity.
Beetroot Classic87%Beetroot and goat cheese, earthy sweetness against lactic acidity.
Honey Classic86%Goat cheese and honey, sweetness over fresh acidity.
Prickly pear Classic86%The tangy freshness of goat cheese enhances the fleshy, sweet softness of prickly pear.
Walnut Classic85%Walnuts and goat cheese, a classic autumn salad pairing.
Piquillo pepper Classic84%Piquillo peppers stuffed with goat cheese, a sweet and smoky tapa.
Black olive Classic84%Deep umami of black olive creates a salty-smoky balance with the sweetness of fresh goat cheese.
Sun-dried tomato Classic82%Fresh goat cheese and sun-dried tomatoes: milky sweetness against concentrated flavor.
Roasted pepper Classic82%Grilled bell pepper and goat cheese, smoky sweetness and acidity.
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FAQ
What goes with goat cheese?
Goat cheese pairs especially well with tomato, rosé wine, beetroot, honey and prickly pear. A Southern fundamental: the tangy freshness of tomato balances the creamy richness of fresh goat cheese.
What can I substitute for goat cheese?
If you don't have it, try: feta, ricotta, labneh.