Just back from France, and having eaten amazing cheeses, I am particularly inspired to create recipes using goat cheese (chèvre in French). There are some health benefits to eating cheese made from goat's milk. It provides more calcium, vitamin B6, vitamin A, potassium and niacin (B3) than cow's milk. It also seems to be easier to digest compared to cow's milk cheeses.
Baked goat cheese salad has its roots in France. France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou. Goats are one of the oldest domesticated animals. They were brought to the region by the Moors back in the 8th century.
Directions
- Coat the goat cheese rounds with a bit of olive oil, then coat with breadcrumbs.
- Mix together the 6 tablespoons olive oil, vinegar, shallot, salt and pepper to make the vinaigrette.
- Toss the greens and walnuts with the vinaigrette.
- Fry the goat cheese rounds in olive oil for 30–60 seconds, until brown on both sides.
- Place the goat cheese rounds on top of the greens and serve.
℞ M.D. Notes
- Bucheron is from France. It is aged 5 to 10 weeks, feels moderately soft and has a strong flavor. Like many goat cheeses, it is shaped into a log ("Bucheron" means "logger").
- People who are lactose intolerant are sometimes able to tolerate goat cheese even if they have problems digesting cheese made from cow's milk. The levels of lactose are similar; the difference is that the fat molecules (medium-chain fatty acids) in goat cheese are shorter, making them easier to digest. People without lactose intolerance will very often find goat cheese easier to digest compared to cow's milk dairy products.
- Goat cheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin.
