I bought a 7 pound frozen leg of goat Friday. It was sawed into chunks about the size of square tennis balls. Do I lean toward a Jamaican curry, or a Mexican braise? Save for the bone, it is all lean, with no silverskin. I have... (39 replies, last updated by smtucker May 3, 2009)

they be soaked in and for how long? 2. What’s the best kind of cheese to use for this? 3. Am I better off buying caramelized walnuts, or should I make them myself? How would I make them? 4. Do I serve these little nibbles... (3 replies, last updated by alwayscooking March 2, 2009)

(California goat cheese is at it’s seasonal peak) ... or, in his latest cookbook, in goat cheese tortelloni with dried orange and fennel pollen. Google "fennel pollen" and you’ll find a few pointers. Good luck. rien (2 replies, last updated by GG Mora April 23, 2004)

I ordered a disk of goat cheese that was coated in fennel pollen. It was great. Perhaps you could roll balls of goat cheese in the pollen for an appetizer. (11 replies, last updated by danna April 7, 2003)

there’s a bay area goat (or sheep?) cheese maker that comes out yearly with this amazing product and i had it once last November. does anyone know which company it is and where you can get it? thanks! (6 replies, last updated by nja October 29, 2003)

Fennel pollen is also a traditional ingredient in Tuscan cooking. Try it in a seasoning rub for roast chicken or pork. I was just looking through Batali’s Babbo cookbook at a couple of recipes – one where he rolls... (25 replies, last updated by vorpal November 8, 2009)

I’ve fixed these a couple of times and used Hazan’s tomato, onion, butter sauce and it’s great. But I’d like to fix it with a light sauce that really lets the ravioli shine through. They have goat cheese,... (16 replies, last updated by c oliver April 17, 2009)

Looking for a quiche recipe that uses goat cheese (preferably goat cheese and artichoke but I can improvise). Have you found anything good? thanks (2 replies, last updated by Joebob March 19, 2009)

think of). You drink coffee (of course!) with this, it is a light lunch or even as a snack. I have acquired the taste, but it reminds me of salty caramel. By the way “ost” is Norwegian for cheese, and... (13 replies, last updated by Diane August 1, 2003)

A Swedish friend of mine was having a Swedish Goat Cheese sandwich which was carmel in color and thinly sliced rather than the American or for that matter French goat cheese. I had a small taste but not enough to really say, "hey... (3 replies, last updated by ciaogina October 10, 2003)

cheese, Norwegian Geitost. Actually it is more of a caramelized goat milk whey. I wonder what 'goat cheese haters' think of that. paulj (73 replies, last updated by laliz November 23, 2009)

It’s called “Geitost” — it’s brown and slightly sweet because the milk is cooked, caramelizing the milk sugars — sort of a cross between goat cheese and dulce de leche. (15 replies, last updated by otps September 3, 2007)

I bought some lavender goat cheese at the Montrose farmers market last week. I had no idea what I would do with it, but I couldn’t resist the combination. Today I made a fig and lavender goat cheese galette. It is... (11 replies, last updated by ultraviolet August 4, 2009)

We were given some delicious goat cheese... but received a TON! Any suggestions with what to do with LOTS of goat cheese? Thanks! (39 replies, last updated by raygunclan October 29, 2009)

Yestereday, at our Whole Foods, in Mt. Pleasant, SC, I tasted goat cheese from Fromagerie Belle Chevre (Elkmont, Alabama.) I liked it very much. It was mild (as I think goat cheese should be) and delicious. However, I’m not... (32 replies, last updated by thunderbug84 May 7, 2007)