This is quickest way to turn goat’s cheese into an evening meal. Season and bake a roulade or ramekin of goat’s cheese for about 20 minutes. I like the ‘Cabrifin Sainte Maure’ goat’s cheese the best (it’s rennet-free unlike so many). Cow and sheep dairy products have the same fat content, goat dairy products are arguably the best dairy products to eat. The milk, yoghurt, kefir and cheese, if unpasteurised are gentle on the digestive system, and often also suitable for those with an intolerance to cow’s milk. They contain a high quantity of alkaline minerals and also, goat dairy products are closer to human milk in terms of their composition. It has been around for many years within the staple diet of many cultures across the world, some of the earliest dairy products came from the goat. There is a natural method for making your own goat’s curd with cheesecloth and a draining/hanging process, though I haven’t yet attempted this in China.
This dish turns the goat’s cheese into a warm and soft vegetable or salad accompaniment and it smells very inviting too. I usually eat it with roasted vegetables (carrot, parsnip etc.) or a sprout & pickled daikon (Japanese radish), a few slices of Finn Crisp or sprouted rye bread.
I like to season the goat’s cheese with anything I have in the house, but I always like to throw on something like garlic, ginger, spring onions, red chilli flakes and back pepper. Tougher herbs like rosemary and thyme work very well too (with roasted vegetables in winter).