Lemon Goat Cheese

If you’ve followed my blog for any amount of time, you know that I’m a cheese lover. A serious cheese lover.

I like all kinds – hard to soft and everything in between. Cow’s milk washed rind cheeses are probably my favorites if you told me I could only eat one variety the rest of my life, which would be sad. But I’m also a huge goat cheese lover.

If I prepare a cheese platter, there will always be some variety of goat cheese on it. There is a goat Brie that is really fabulous. But I also like to play with creamy goat cheese, adding flavors, nuts, herbs, fresh and dried fruits.

On the blog I’ve posted my “Faux Boursin,” which is basically this recipe, shown below, with the addition of fresh and dried herbs. It’s delicious, and you can really customize it to your taste. Plus, it’s much less expensive than buying retail Boursin.

Being that it’s officially spring, I wanted to celebrate with a lemony goat cheese. This is so simple, and I’m not even a huge citrus lover. But the flavor of the goat cheese and lemon zest is fresh and lovely – perfect for Spring! Enjoy!

Lemon Goat Cheese

8 ounces creamy goat cheese, like Chèvre
2 ounces cream cheese
2 tablespoons unsalted butter
Zest of 1 lemon, plus a little more for decoration

Have the first three ingredients at room temperature before you begin. This is the goat cheese I’m using.

You don’t have to include cream cheese; I do it more if I have guests who might not like the full goat cheese flavor. I add butter I because it helps firm up the cheese and makes it more spreadable. Place the goat cheese, cream cheese and butter in a medium-sized bowl. Add the lemon zest.

Then simply using a spatula or spoon, mix the ingredients together. Line an appropriately-sized bowl with plastic wrap and add the cheese.

Force the cheese down to avoid holes, and spread the top flat. Alternatively, you can make a log shape, just as you would a composed butter.

Cover the bowl with plastic wrap and chill in the refrigerator for about 4 hours or overnight.

Remove the plastic wrap, and turn over the bowl onto a serving platter. Remove the plastic liner while the cheese is still cold. Let the cheese come to room temperature before serving. It will have more flavor and spread more easily.

Top with a little lemon zest, if desired, and serve with crackers or bread.

Other things, like herbs, could be included in this cheese, but I like the simplicity of the lemon. No salt or pepper is required. A little fresh tarragon, chives, parsley, or toasted pine nuts would work sprinkled on top. Play around with this recipe to make it suit you!

Welcome spring! I’ve missed you!