DAMN, that sounds good. Gonna try it out tomorrow…
Goat cheese is awesome on Wheat Thins and tastes like a milkier version of Phillidelphia cream cheese.
I’m just about to grill some nice, big marinated portabella mushrooms. Then, I’m going to put them on grilled Italian bread with a layer of goat cheese. Delicious.
Yes! Mrs G and I make a “white trash strawberry shortcake platter” for party snacks as follows:
1 Wheat thin
1 blob of goat cheese
1 halved strawberry
It sounds repulsive, but they’re quite good and get wolfed down.
You can make these muffins!
I discovered the recipe on Monday, made the first batch Tuesday and the second batch last night. Very good.
Or you could just eat the whole log of cheese in one sitting. That’s a good option too.
Local shop had feta made from goat milk and sheep milk. The goat-milk feta was sharper. Since I like that in a cheese it was my choice, but only after eating a pound of each. The price per pound made extending the testing period worthwhile. 
Norwegian gjetost is one-quarter to one-half goat’s milk, but it’s also unlike chevre (which I also like). It’s hard, brown, sweet, and creamy. Try it on toast for breakfast–it melts at a low temperature, so even the heat of the toast softens it. “Ski Queen” in a red wrapper is the most common here in the States. Some people compare the after taste to peanut butter.
Y’know, I belong to a Norskie parish and should ask where I can find them.
Another vote for goat cheese is DELISH!
also really good in a sandwich with roasted peppers and zuccini and really good bread. yum.
I like a nice chicken and goat cheese sandwich.
You should try it on Cracked Pepper and Olive Oil Triscuits! So yummy!!
Goat cheese is great stuff. As far as I’m concerned, there’s nothing better in this world than a few slices of fresh crusty baguette spread with soft chevre and topped off with a few strips of Italian-style spicy pickled eggplant. Though roasted beet salad with toasted pecans and crumbled chevre is a close second.
I’d definitely go with a soft unripened chevre first, before working your way up to the stinkier cheeses… I like the log-shaped ones, but they can be on the strong side if you’re not a cheese fiend.
Thanks for the link, BlueKangaroo. I’m setting aside that muffin recipe to try out this weekend. Nom nom.
Mushroom caps - take the stems out, add a leaf or two of fresh Tarragon and stuff the rest with chèvre. Grill, broil or pan fry, covered, about 5 minutes - long enough for the cheese to melt and the mushroom juice to flow, not so long that the mushrooms get all rubbery.
The goat cheese I use on crackers is a relatively mild, spreadable cheese. I love it on those cracked pepper table water crackers.
Two really easy to make but tasty appetizers:
Drizzle olive oil on some nice big peppers, place in oven until nicely charred. Get rid of the seeds and crap in the middle and slice the peppers into slivers. Add sundried tomatoes and crumbled goat cheese and mix.
Cut baguette into thin slices. Put slices tomatoes, goat’s cheese, spinach leaves, crushed garlic, salt, pepper, olive oil, balsamic vinegar on the bread. Place in oven until the baguette is toasted and the cheese is gooey. Add basil.
*bolding mine
This could be either delicious or disgusting, depending on how you parse this sentence! 
garbage disposals on legs?
It’s in most major supermarkets in the upper midwest, and even 30 years ago in supermarkets in Washington, DC (I was pleasantly surprised). Remember to look in the “gourmet” cheese section, usually near the deli section, it’s never with the domestic cheeses. If you can’t find it, try here: CheeseSupply.com
As I said, it’s in a red wrapper, and is almost cubicle. And I forgot to say in my earlier post that it should be sliced as thin as you can.
Apparently, I’m not in a part of the Upper Midwest that is far enough north, being about 50 miles south of Wisconsin. I’m from Minnesota and though my grandmother was Norwegian and Bohemian, her mother was Bohemian and I missed out on stuff like lefse.
And all good cheeses should be sliced thin. Which is why I’ve been exposed to inch-thick slabs of Limburger (with onions on rye). :eek:
ETA: Maybe the Swedes in Geneva, IL, have something similar. Worse, but similar.