These can range from a soft, spreadable young cheese with a mild flavour, to a well-matured, strong, zesty, very goaty-flavoured one.
For eating, I like the strong-flavoured French Crottin de Chavignol, the English Chabis, or Mine Gabhar, which is made in County Wexford, Ireland.
The log-shaped Chèvre, dusted in ashes, is a medium-matured softer goats’ cheese. For a fresh farmhouse goats’ cheese with a milder flavour that also grills very well, Perroche, made in Herefordshire, is superb. But because the quantity of goats’ cheese made on farms fluctuates with the seasons, it is often in short supply.
There are farm-made soft-rind goats’ cheeses labelled Welsh or Somerset, which are fine for cooking.Goats’ cheeses in general are good for cooking. For a strong flavour, choose Crottin de Chavignol; farm-made soft-rind goats’ cheeses labelled Welsh or Somerset will be mellower.
Toasted goats' cheese is a perennial favourite for veggies and non-veggies alike. Here, the blackened onions are the perfect foil for the cheese's rich creaminess.
Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
These can be made with Cheddar cheese and can be made a few days in advance or even frozen.
Vegetarians certainly won't feel short-changed with this sumptuous meat-free version of shepherd's pie: in fact, meat eaters will no doubt love it as much as they do!
Goat's cheese, roasted vegetables, couscous and a fiery dressing combine to make this one of Delia's best and most popular recipes, perfect for a buffet or party.
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.