Make the most of goats' cheese

Make the most of goats' cheese

Posted 22nd Feb 2016

Goats' cheese is a versatile ingredient in vegetarian, meat and even sweet dishes, and to celebrate this tangy cheese we've put together a selection of our favourite recipes guaranteed to delight at the dinner table this National Dairy Week (22nd to 28th February)

Smoked Salmon and Goats' Cheese Roulades

Serves 6

6 slices smoked salmon
125g Delamere Dairy spreadable goats' cheese
2 teaspoons chives, chopped
1 lemon, rind finely grated
6 tablespoons Delamere Dairy plain goats' yoghurt
2 teaspoons dill, chopped

1. Roll out a piece of clingfilm a few centimetres larger than the smoked salmon. Place a slice of fish on the top of the clingfilm.

2. Mix the cheese, chives and lemon together and spread over the salmon.

3. Roll the salmon tightly using the clingfilm and twist at both ends to make a tight roulade. Chill for 2 hours.

4. Mix the yoghurt and dill together.

5. To cut the roulade, keep the clingfilm on and cut through the salmon at 2 centimetre intervals.

6. Unravel the clingfilm once the roulade is on the plate as this helps it to keep circular and not squashed.

Tip: Serve with mixed salad leaves, toasted crusty bread and a spoonful of the dill yoghurt.


Tomato and Goats' Cheese Crumble

Serves 4

1kg tomatoes
5 tablespoons olive oil
Salt and pepper
200g Delamere Dairy medium goats' cheese
50g pine nuts
100g fresh white breadcrumbs
50g Parmesan cheese, grated

1. Pre-heat the oven to 190°C/220°C Fan/Gas Mark 6. Chop the tomatoes. Heat 2 tablespoons of the olive oil in a pan and add the chopped tomatoes, season and cook for 10 minutes until softened, stirring occasionally.

2. Spoon half of the tomatoes into an ovenproof dish and crumble half of the goats' cheese on top. Repeat the layers.

3. Heat the remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs. Remove from the heat and stir in half of the Parmesan. Scatter this mixture over the tomatoes and cheese in the dish and top with the remaining Parmesan.

4. Bake for 20-25 minutes until golden.

Tip: Serve with green salad.


Pear and Ginger Bread and Butter Pudding

Serves 4

2 teaspoons ground ginger
70g Delamere Dairy goats' butter, softened
400g unsliced white farmhouse bread, roughly torn into chunks
2 pears, peeled, cored and cut into thick slices
350ml Delamere Dairy goats' milk
75ml double cream
4 free-range medium eggs, beaten
110g white caster sugar

1. Pre-heat the oven to 180°C/200°C Fan/Gas Mark 5. Mix 1 teaspoon of the ginger with the butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish.

2. Beat together the milk, cream, eggs, sugar and remaining ginger and pour over the bread and pears. If you have too much mix to pour in at once, allow to stand for a couple of minutes so some of the liquid is absorbed by the bread, then pour on the remaining mixture.

3. Transfer to the oven and bake for 25-30 minutes, or until the custard is set and the top is golden.


Goats' Cheese, Apple and Walnut Cake

Serves 10

2 medium free-range eggs
110g light muscovado sugar
90ml olive oil
175g self-raising flour
1 teaspoon baking powder
100g raisins
100g walnuts, coarsely chopped
2 medium Bramley apples, peeled, cored and thinly sliced
150g Delamere Dairy medium goats' cheese, crumbled

1. Pre-heat the oven to 180°C/200°C Fan/Gas Mark 5. In a food mixer, beat together the eggs and sugar until light and fluffy, then gradually add in the oil.

2. Sift the flour and baking powder and fold into the beaten egg mixture.

3. Stir in the raisins, walnuts and apple until combined.

4. Lightly grease a springform cake tin and pour in half of the cake mix. Scatter over the cheese, leaving a 1 centimetre gap around the edge and cover with the remaining cake mix. Bake for 45-60 minutes, or until golden and a toothpick inserted into the centre comes out clean.

5. Set aside to cool for 10 minutes then turn the cake out onto a cooling rack.

Tip: Serve dusted with a little icing sugar.


Recipes all courtesy of




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