{"id":18763,"date":"2017-03-16T18:58:50","date_gmt":"2017-03-16T17:58:50","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18763"},"modified":"2017-03-20T14:45:21","modified_gmt":"2017-03-20T13:45:21","slug":"fresh-goat-cheese-spreaddip-with-chives","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18763","title":{"rendered":"Fresh Goat Cheese Spread\/Dip with Chives"},"content":{"rendered":"

\"\"I’ve always loved fresh goat cheese, but it\u00a0has really become my daily fare\u00a0since I met a lovely young woman selling her organic goat cheese at my French farmers market. The taste has nothing to do with any\u00a0shop-bought version\u00a0(organic or not), the cheese freshest possible (produced the same morning)\u00a0and the price is so low, I let her fill up a big tupperware and\u00a0enjoy it almost every single day during the goat milking season, i.e. all year round apart from most of the winter (they became all pregnant – I know there must be a proper word for that in English too… – hence the halt in cheese production until baby goats are born).<\/p>\n

Even though I had frozen big amounts of this cheese\u00a0(the texture changes a bit but they still beat whatever one can find in shops), I ran out of them quite a long time ago and was very impatient to start buying it again. Coming back home the\u00a0very first thing I did was devouring\u00a0a whole one with a spoon, but just after that I made this delicious\u00a0spread that makes me feel springtime is already here and reminds me of my childhood.<\/p>\n

Actually, it’s\u00a0an almost identical copy of the simple fresh cow cheese and chives spread I used to eat often as a child and which is very popular in Poland. In countries where goat cheese is expensive, this goat version would be a luxury, but luckily I live close to France where fresh goat cheese is extremely popular and obviously not expensive. The only\u00a0personal twist I’ve added to my mum’s recipe\u00a0is garlic, but chives\u00a0remain the crucial element that makes this spread\u00a0irresistible.<\/p>\n

I usually have this spread on my favourite breakfast bread (this Finnish super thin “diet” one<\/a>), not only in the morning but also as an afternoon snack. You can also serve it at a party, as a dip with nachos or raw vegetables and it’s delicious on dark\/wholemeal\u00a0bread canap\u00e9s (if you like pumpernickel, you will love the combination).<\/p>\n

If you don’t find fresh goat cheese (or if it’s expensive where you live or if you simply don’t like it), you can use\u00a0fresh cow or ewe cheese (often called cottage cheese, but make sure it’s all natural).<\/p>\n

Here are some other spreads you might like:<\/p>\n

\"Baba<\/a>
Baba Ghanouj\/M’tabal (Aubergine Dip)<\/figcaption><\/figure>\n
\"Yogurt\/Quark<\/a>
Yogurt\/Quark Spread with Caramelised Onion<\/figcaption><\/figure>\n
\"Tzatziki<\/a>
Tzatziki with Fennel<\/figcaption><\/figure>\n
\"Bulgarian<\/a>
Bulgarian Dill Salad\/Dip (Dry Tarator)<\/figcaption><\/figure>\n
\"Taramosalata<\/a>
Taramosalata (Fish Roe Dip)<\/figcaption><\/figure>\n

TIPS: While you can perfectly replace goat cheese with cow cheese (the taste is different, of course), I do not advise replacing chives with thick spring onions. They are too aggressive, too “oniony” and at the same time are not as aromatic as chives (I did try once and regretted my experiment). If you have access to the Japanese ao negi (slightly thicker than chives and less pungent), it will be a perfect replacement and you can use more of if, since it’s more delicate.<\/p>\n

If you have a source of good quality fresh goat cheese, but it’s far away, buy it in big amounts and freeze it in well wrapped portions. Strangely the texture changes only a bit and the taste is practically the same. It becomes maybe less moist, but I still find it delicious\u00a0mixed with yogurt and used as a spread. (My experiments in freezing cheese are sometimes surprising: I have always thought hard cheese freezes well, but I recently saw\u00a0gruy\u00e8re’s texture become horribly crumbly and dry, while the famous French blue cheese roquefort stayed in perfect\u00a0shape… though I must say I always vacuum pack my cheese before freezing it, apart from the fresh one which is too soft).<\/p>\n

Obviously, if you don’t like garlic, skip it. As I said, fresh cheese\u00a0and chives are the key to the delightful flavours.<\/p>\n

Yogurt is used here only to loosen the texture, so\u00a0its amount depends on the texture of the cheese.<\/p>\n

Preparation: 10 minutes<\/em><\/p>\n

Ingredients (makes approximately a 250 ml jar of spread):<\/em><\/p>\n

300 g of fresh goat cheese<\/em><\/p>\n

125 ml natural yogurt (cow or goat milk yogurt will be ok), or more\/less; see the TIPS above<\/em><\/p>\n

6 heaped tablespoons chopped chives (or more)<\/em><\/p>\n

1 big\u00a0clove garlic<\/em><\/p>\n

salt (to taste)<\/em><\/p>\n

Combine the ingredients and refrigerate or eat it straight away.<\/p>\n

This spread will keep for several days in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve always loved fresh goat cheese, but it\u00a0has really become my daily fare\u00a0since I met a lovely young woman selling her organic goat cheese at…<\/p>\n","protected":false},"author":1,"featured_media":18777,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80,130,204,125,13,85,18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18763"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18763"}],"version-history":[{"count":32,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18763\/revisions"}],"predecessor-version":[{"id":19247,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18763\/revisions\/19247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18777"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}