Known as ‘chevre’ by the French Goat’s cheese is simply made by letting raw milk curdle, before pressing the curds and contains a similar fat content to that of feta cheese (18-21%).
With its rather basic processing, the extra bonus of using goat’s cheese is that it contains very little salt which is a bonus for anyone keen to keep their salt intake as low as possible.
Another great thing about goat’s cheese is that you need very little, and hence can enjoy relatively small amounts as a spread or salad addition for maximum flavour for far fewer calories and fat than if you used heavy haloumi or cheddar cheese.
Recipe of the Week: Beetroot, Fennel & Goats Cheese Salad
1 beetroot, thinly sliced
1/2 fennel bulb
2 tbsp. walnuts
25g goats cheese
1 cup mixed leaf salad
1 tbsp. olive oil
1 1/2 tbsp. balsamic vinegar or glaze
1. Mix all the ingredients in a bowl and serve.