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Article: Goat cheese adds a lively accent to pasta, vegetables and more
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 10, 1999
- Author:
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Copyright informationCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Fresh goat cheese is a taste-bud tease. Its spunky tang makes
everyday dishes taste like creations from a three-star restaurant.
Toss it with hot pasta and vegetables. Sprinkle it on pizza. Smear
it on garlic toast.
With all its shapes, sizes and flavor enhancers, goat cheese is
never humdrum. Formed into logs, pyramids and pillows. Plain or
coated with ash, spices, dried herbs or edible flowers. Perfect
discs wrapped in chestnut or grape leaves, then bundled into neat
packages with raffia. Or stuck on a straw, Popsicle-style.
Also known as chevre (pronounced shehv), the word for goat in
French, fresh goat cheese is snowy-white, moist and soft. It's
fairly mild, but has an alluring, ...
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Article: Cheers to Laura Chenel for great American goat cheese
Oakland Tribune;
April 19, 2006 ;
633 words
......Laura Chenel, the doyenne of American goat cheese. Without Chenel, you might never have enjoyed goat cheese crumbled on a mixed green salad or spread...might never have had the option of a goat cheese pizza, goat cheese-stuffed chicken breasts...
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