Say goat cheese, one dish at a time

Goat cheese is popular among those who are put off or have a low tolerance level to cheese made from cow’s milk. It’s a soft cheese and is often used as a garnish or to flavour soups and salads, for it’s creamy texture and salty kick. However, over the years, chefs have raised the bar, trying to create some lip-smacking dishes with goat cheese, from souffles to baos and mousse to gnocchi. We tell you where you can sample it all.

Chocolate Goat cheese Bao with Fruit slaw

Chef Juliano Rodrigues tells us he drew inspiration from the salty notes of caramel for this dish. He says, “I tried replacing salted caramel as it’s frequently used in desserts. We went with the bao as it is ever evolving from savoury to sweet. So, we decided to replace the caramel with goat cheese for that perfect harmony of sweet and salty.”
COST: Rs 250,
AT: Off The Grid, Andheri (W)

Goat Cheese Peppers  

Mirchi and Mime uses Bhavnagar chillies for their size (it’s bigger than a regular chilli and smaller than other green (simla mirchi), red and yellow peppers) and they have a slightly more pronounced flavour. Prashant Issar, co-founder, says, “We use goat cheese as opposed to other cheese varieties because it is lower in calories and fat content and also it has a distinct flavour that works for this dish.”
COST: Rs 255,
AT: Mirchi and Mime, Powai

Goat Cheese Lollipops

Corn flake crusted goat cheese lollipops with a chewy mejdool date and jalapeño core on homemade poppy seed dusted Grissini. Executive chef and founder Anand Morwani, says, “Goat cheese is an extremely versatile ingredient and can be used in entrees, canapés or even desserts such as a goat cheese panna cotta with some raspberry coulis. In terms of eating experience, it’s super rich in umami and it’s unique savoury flavour lingers on the palate leaving you wanting more. Talking texture, it’s extremely creamy and I would recommend folding it into dishes such as risotto or pastas while finishing, it’s also a great as a stuffing for fresh pasta preparations such as ravioli or cannelloni but also pairs up well with grilled entrees like oregano and thyme dusted lamb chops or stuffed into a butterflied chicken breast rubbed with some sundried tomato pesto.”
COST: Rs 495,
AT: Brewbot, Andheri (W)

Beetroot and Goat Cheese Risotto

Creamy beetroot and goat cheese cooked with risotto rice is basically a healthy take on the usual risotto. Chef Rupesh at T24 Recidency Hotel and Toast Bistro Bar, says, “Due to addition of beetroot, the dish becomes sweet and to balance the flavour of the dish, goat cheese is added to bring in that pungent flavour which goes well with the sweetness and that extra creamy texture to the risotto.”
COST: Rs 495,
AT: Toast Bistro and rooftop bar, Andheri (E)

Potato and Goat Cheese Gnocchi

Dipak Adhikary, head chef at The Good Wife says, “It has been added to the dish to balance the sweetness of the potato.”
COST: Rs 485
AT: The Good Wife, BKC

Goat cheese green chillies and pinenuts phyllo wraps

The crunchy, flaky exterior conceals the delicate goat cheese in the centre ​with a generous drizzle of spicy harissa sauce along with green chillies and pine nuts. Chef Santosh, Pranzi, says, “Goat Cheese, also known as chèvre, is known to become softer when its exposed to heat and this property makes it the perfect ingredient to go with phyllo wraps. It works in the dish to create the ‘crunchy and creamy’ moment.”
COST: Rs 220,
AT: Pranzi, Khar (W)

Double Baked Goat Cheese Souffle With Braised Leek

Chef Rohan, lead chef, Estella, says, “Goat cheese is moist, crumbly and subtly sour. It’s a cross balance between cream cheese and feta. The original recipe of a souffle is always with goat cheese because it lends a distinct flavor to the dish without overpowering the texture of the other elements. This makes for a gorgeous warm small plate with coarse yet creamy textures.”
COST: Rs 450,
AT: Estella, Juhu

Homemade churros, honey and goat’s cheese mousse

Chef Saurabh Udinia, chef de cuisine, Kode, says, “Goat cheese pairs very well with sweet as well as savoury dishes. Earlier it was used only in salads or in dishes served in the cold buffet, I have been using it in my soups, tapas, mains as well as dessert. The cripy texture of the churros goes well with the the light goat cheese mousse.”.
COST: Rs 295, plus taxes,
AT: Kode, Lower Parel

Goats’ Cheese Brulee

Chef Yogen Adep, Chef De Cuisine, The St Regis Mumbai, says, “This Goat cheese crème Brulee recipe focuses on retaining the classic Cream Brulee flavours and textures while introducing just couple of new ingredients like goat cheese and balsamic. It can be served as an appetiser with crisp lavash drizzled with EVO. Though to be fair, it can be eaten after anything.”
COST: Rs 450 plus taxes,
AT: Luna, The St Regis Mumbai, Lower Parel

Goat cheese Tortellini

Chef Clyde Comello, chef de cuisine Theory says, “Goat cheese when exposed to heat softens and does not melt like normal cow milk cheese. This give us that soft texture we need after we blanch our pasta to have the melt in the mouth effect.”
COST: Rs 415 plus taxes,  
AT: Theory, Kamala Mills, Lower Parel