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Recipe Of The Month: Goats' Cheese

Whipped goats’ cheese, baked peaches and parma ham toasts (Serves 4)

4 firm, ripe peaches, quartered and stones removed
1 tbsp olive oil
2 tbsp honey
2 tbsp thyme leaves
200g Tymsboro goats’ cheese
150ml double cream
4 slices sourdough, toasted to serve
8 slices Parma ham, to serve
Large handful rocket, to serve

1- Preheat the oven to 200°C/390°F/Gas 6. Put the peach quarters into a baking dish. Drizzle over oil and honey, scatter with thyme, season and stir. Cook for 15 minutes, stirring halfway through. Remove and allow to cool to room temperature.
2- Remove the rind from the goats’ cheese and then beat until smooth. Add the cream, season with black pepper and stir well to combine.
3- Spread the toast with the goats’ cheese mixture and divide among four plates. Pile on the ham and rocket, and top with baked peaches and the pan juices.

Fig, walnut and goats’ cheese salad (Serves 4)

For the dressing:
1 shallot, finely chopped
1 tbsp honey
2 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
Bunch flat-leaf parsley, roughly chopped

For the salad:
1 head frisée, broken into pieces
1 head chicory, broken into leaves
75g toasted walnuts, roughly chopped
8 small ripe figs, quartered
250g Stawley goats’ cheese, broken into pieces

1- To make the dressing, place all ingredients in a bowl, season generously, stir well and set aside.
2- Put the frisée, chicory and chopped walnuts in a large bowl, pour over the dressing and toss to coat. Divide among four plates, top with fig quarters and goats’ cheese, and serve.

Classic cheesecake with mixed berries (Serves 6–8)

For the base:
100g digestive biscuits, processed to fine crumbs
50g oatcakes, processed to fine crumbs
1 tbsp caster sugar
100g butter, melted

For the filling:
600g full-fat cream cheese
300g Tymsboro goats’ cheese
150g caster sugar
3 medium eggs, lightly beaten
Zest of 1 lemon
50g plain flour
Mixed berries, to serve

1- Preheat the oven to 160°C/320°F/Gas 3. Grease a 20cm springform cake tin and line the base and sides with baking paper. Mix the biscuit and oatcake crumbs, sugar and melted butter until well combined. Transfer to the prepared tin and spread the crumbs to cover the base in a compacted layer. Chill until needed.
2- To make the filling, remove the outer rind of the goats’ cheese, then beat with the cream cheese using an electric whisk until smooth. Stir in the sugar, then gradually add the eggs, beating until fully combined. Stir in the lemon zest. Sift in the flour and fold into the mix.
3- Scrape the mixture into the cake tin, smooth the top and transfer to the oven. Bake for 55 minutes or until just set, with the tiniest wobble in the centre. Turn off the heat and allow to cool in the oven, then refrigerate. Serve with mixed berries.

Roasted squash, barley and goats’ cheese salad (Serves 4)

150g pearl barley
1 butternut squash, cut into wedges
2 red onions, cut into wedges
2 tbsp olive oil, plus extra to drizzle
1 tsp chilli flakes
Juice and zest of 1 lemon
Handful tarragon leaves, finely chopped
Handful flat-leaf parsley, finely chopped
250g Stawley goats’ cheese, broken into pieces

1- Cook the pearl barley according to the packet instructions until just tender. Drain, rinse under cold water and set aside.
2- Preheat the oven to 200°C/390°F/Gas 6. Put the squash on a large baking tray with the onion wedges, oil and chilli flakes, then toss to combine. Bake for 20 minutes, then remove the onion from the tray, return the squash to the oven and cook for a further 20 minutes or until tender.
3- Combine the pearl barley, squash, onion, a drizzle of oil, lemon juice and zest, and herbs in a large bowl. Season and stir. Pile onto a serving platter and dot over the goats’ cheese. Serve at room temperature.

Enjoy your goats' cheese dish with a decadent glass of wine, shop from our edit below.

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