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Cooking with our goat’s cheese

Goat’s cheese is versatile. It is not only the typical closure of an extended menu. Our goat’s cheese suits also likewise as starter, entrée and even as dessert. In the following, we have compiled some of the best recipes with our cheese.

Here you can download a compilation of our recipes with goat’s cheese:

Cream cheese soup with Eifelwürze

2 diced spring onions
40 grams butter
200-300 millilitres cream
1 bundle tarragon
500 millilitres pure veal stock
150-200 grams Eifelwürze

Fry onions until they become lucent, add one half of tarragon and stew it all briefly; pour in veal stock and let it slightly boil down; remove tarragon and add cream; grind cheese thinly and add it to boiling soup; add salt, pepper, and a shot dry wine to taste. For garnish, use tarragon and diced vegetables. To scent, pour in a few drops of Pernod. 

Baked Eifelmilde on salad

2 pc. Eifelmilde
500 grams mixed salad
2 tomatoes
6 tablespoons olive oil
1 small sprig rosemary
2 tablespoons Balsamic vinegar
1 bundle chives
pepper, salt

Slice tomatoes; preheat oven at 200 degrees Celsius. Slice Eifelmilde and then put it on fireproof plates; add rosemary and 2 tablespoons olive oil; bake it in oven for about 8 minutes. After that, arrange salad and tomatoes around Eifelmilde; sprinkle it with remaining oil and vinegar, and dredge it with cut chives; add salt and pepper.
TIP: Also tastes great scalloped with honey!

Salad dressing with Eifelfrische

100 grams Eifelfrische
40 millilitres yoghurt (possibly made from goat’s milk)
1½ tablespoons sherry vinegar
3-4 tablespoons olive oil
1 teaspoon chopped thyme
pepper, salt

Strain Eifelfrische and stir it together with yoghurt into a smooth paste; first, mix in vinegar, then little by little olive oil; salt and pepper to taste; finally intermix thyme. Now you have as salad dressing going well with crisp salads like corn salad, romaine or iceberg lettuce.

Zesty cheese balls made from Eifel goat’s cheese

300 grams Eifelfrische
1 puréed garlic clove
1 small onion (chopped)
2 tablespoons dry wine
80 grams black olives
100 grams ground Eifelwürze
pepper, salt

Mix all ingredients, cool it and then form balls of about 20 grams each.

50 grams sunflower seeds
50 grams pumpkin seeds

Turn over balls in seeds and arrange them decoratively on a plate.
The cheese balls are perfectly suited for buffets as well as for party snacks.

Mousse made from Eifelfrische

250 grams Eifelfrische
250 grams whipped cream
pulp of vanilla bean
juice of half a lemon 
2 tablespoons honey or mead
30 grams sugar

Stir goat’s cheese into a smooth paste; add sugar, honey, lemon juice, and vanilla pulp; slowly fold in whipped cream and cool it for 30 minutes. Scoop out egg-shaped balls with help of two tablespoons and put them on a plate; cover balls with apple confit.

2 diced, tartish apples
250 millilitres white wine
a little peach liquor
30 grams sugar
2 leaves gelatine
fine mint strips

Refine diced apples in white wine and liquor until firm to bite; add batched gelatine and let it cool off.

Eifel cheese candy

1 pc. Eifelmilde
1-2 slices pumpernickel
1-2 teaspoons sesame
1 pc. fresh thyme
30 grams flour
1 egg
30 grams butter

Slice goat’s cheese; crumb it in ground pumpernickel, sesame, and fresh thyme; slowly fry it in warm (not hot) butter.

Grape jelly with Eifelfrische

500 millilitres white wine (Gewürztraminer)
500 millilitres sparkling wine or champagne
400 grams cored and peeled grapes (blue and green)
120 grams sugar
half a cinnamon stick
1 pc. star anise
16 leaves gelatine
250 grams Eifelfrische
(place on plastic wrap, shape as roll, and cool for 15 minutes)
half a grated vanilla pod
50 grams sugar powder

Boil up white wine, sugar, cinnamon stick and star anise and steep it; batch gelatine and melt it in tepid sparkling wine; give it together with grapes to white wine; let it cool off and then fill it, in layers with cheese, into moulds; cool it overnight.
To topple, dip moulds shortly into hot water.

Andalusian vegetables au gratin (with Eifelfrische)

1 sliced courgette
1 sliced aubergine
1 sliced tomato
60 grams Eifelfrische mixed with thyme
olive oil
fresh rosemary
freshly ground pepper and salt
1 diced spring onion

Gently roast sliced vegetables on both sides in olive oil; add rosemary and diced spring onion; stack it all in a small porcelain bowl, spread out Eifelfrische on top and cook it au gratin in oven.

Tart made with Eifelfrische

600 grams Eifelfrische
125 millilitres whipped cream
freshly ground pepper and salt
200 grams pickled black walnuts (off the jar)
oil to grease cake setting ring

for decoration:
blue and green grapes
roasted flaked almonds

Stir Eifelfrische and whipped cream with hand mixer into a creamy smooth paste; salt and pepper to taste; slice black walnuts.
Slightly grease cake setting ring (of 16 centimetre diameter); place it on a board; by turns, stack paste and sliced walnuts; final stack should be paste.
For serving, unhinge tart carefully from ring; decorate with grapes and roasted flaked almonds.

Cheesecake “Eifelgold”

for shortcrust:
300 grams flour
150 grams butter
80 grams sugar
1 pinch salt
1 egg

for cheese paste:
6 eggs
250 grams sugar
750 grams Eifelfrische
125 millilitres sour cream
1 pinch salt
1 lemon
50 grams starch flour
80 grams raisins
100 grams butter

For shortcrust, mix all ingredients and knead dough until firm; keep it cool for 1 hour.
Meantime, stir 6 yolks with sugar to foam; then add Eifelfrische, sour cream, and salt; afterwards, stir lemon’s juice as well as ground paring, starch flour, raisins, and butter; finally, mix foam.
Now fill paste upon shortcrust covering a baking tray and bake it at 220 degrees Celsius for about 40 minutes. After that, take it out of the oven, leave it for 10 minutes and then put it back into the oven for another 10 minutes (The cake will need more time, if the baking tray is made of tin).