Goat cheese takes its place as a supermarket staple
06/05/2013 12:00 AM
06/04/2013 5:24 PM
Goat cheese used to be a gourmet specialty item, but its popularity with high-end restaurant chefs has quickly turned it into a supermarket staple.
The Star’s Roasted Pear With Toasted Goat Cheese Salad takes its cues from popular restaurant salads that combine the tangy flavor of warm goat cheese rolled in panko with delicate salad greens. Goat cheese has a rich taste but is usually lower in butterfat and contains more vitamins and minerals than cow’s milk cheeses. Like produce, fresh goat cheese has a season and is at its best from April to November.
Other fall flavors include pears roasted in apple cider. Leaving the skin on the pears adds fiber. A sprinkling of tangy cranberries adds antioxidants, and walnut pieces — with their rich tannic flavor and abundance of heart-healthy omega-3 fatty acid, finish the dish.
Look for panko, a Japanese-style bread crumb, with the stuffing mixes.
To toast walnuts, spread them in a single layer in a baking pan. Bake at 350 degrees for 5 to 7 minutes or until toasted.
Storage tip: Goat cheese, typically called chevre, can be stored for up to two weeks in the refrigerator. The cheese is spoiled when it tastes sour.
Join the Discussion
The Kansas City Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.