What’s so great about chevre anyway? To start, goat cheese (the soft type found in log form) has less fat (6 g vs. an avg. of10 g) and calories (70 – 80 calories vs. 100 calories) per ounce than cow’s milk cheese. You will not lose out on protein and calcium when switching to goat cheese as the numbers are comparable for both; but with lower fat and calories, you get more for less! Another plus is for anyone with a lactose intolerance as goat cheese has been found to be more easily digestible than cow’s milk cheese.
Goat’s milk and cheese also provide a number of other vital nutrients and vitamins like:
- Tryptophan: an amino acid that occurs in proteins; is essential for growth and normal metabolism; a precursor of niacin
- Riboflavin (vitamin B2): plays important roles in the body's energy production
- Potassium: helps prevent high blood pressure and protects against arteriosclerosis
- Contains 25% more vitamin B-6 and is 47% higher in vitamin A than cow's milk
- It has three times the amount of niacin and is four times higher in copper than cow’s milk
To enjoy this wonderful cheese, all you need is a fork. Kelley enjoys relaxing with a glass of wine, a fork, and an open package of goat cheese very frequently; if I’m quick enough, I can get a few crumbles for myself! It’s nice to know that if I am ever in trouble with the wife (Kelley), a quick trip for some champagne and goat cheese will usually get me out of whatever hole I’m in at the time.
Other ways to enjoy chevre include topping a mixed salad with crumbles; spreading on carrots, apple slices, crackers, or anything really; topping on a thin crust pizza; filling celery sticks as you would peanut butter or cream cheese, or using as a spread for sandwiches and wraps. The tanginess contrasts well with the sweetness of grapes and apples, and it really stands out when mixed into salads. But, there are plenty of ways to add goat cheese to cooked meals too.
1/2 low sodium chicken stock
4 ounces goat cheese (chevre), cut into small pieces