Sit down for a good dinner with a few French people, and by the time the cheese course comes around, the conversation will often get either cerebral or gastronomical. A little bit like this blog, which lately has really felt like an ongoing and lovely cyber-meal with friends from all parts (you guys). And I have been kind of cerebral in my posts lately, so I’m feeling the need to switch gears to talk about something that has always brought much rejoicing in our lives, namely: goat cheese.
I’ve had a long love affair with goat cheese. When I was a child in Normandy in the 80s, some of the most memorable foods I can remember eating and loving were oysters at Christmas time, my mother’s green (watercress) soup, and the small round goat cheese in the blue box named Chevrita, which I could easily have eaten in one sitting if left to my own devices.
Fast forward 30 years later. Pregnant with Pablo, I had very few cravings... but I did have one in particular. You guessed it, goat cheese again. In every form!
So, unsurprisingly, since he has been feasting on it his entire existence via amniotic fluid (isn’t it amazing fetuses can taste flavors at 21 weeks? The education of taste starts early! Interesting article on this baked apples with goat cheese).
This is the real deal. I swear, a bite of their Bonne Bouche transports me right back to France.
So you imagine my delight when Vermont Creamery contacted me recently to 1/ let me know they read and like my blog (so cool), 2/ ask me if I wanted to participate in their Kids & Kids campaign by creating some kid-friendly recipes with goat cheese (even cooler), 3/ kindly offered me some samples for inspiration (full disclosure!) ;-).
This challenge has certainly gotten my culinary juices going, so I’ll be happily sharing some goat cheese recipes of all kinds in the coming weeks, and I’ll be hosting my first giveaway, so stay tuned for a chance to win some delicious cheeses!
We went cherry picking last weekend in the Leona Valley
Outside of the fact that Pablo loves to say the word "gazpacho" (and who doesn't?), he now loves to help make it (a toddler friendly recipe). And he loves to drink it. It's easy to make, nutritious and vitamin-packed, delicious and fun. Need I continue or are you sold?
The sweet and tangy flavors of this cold soup and the incredibly creamy and delicate herbed chèvre Vermont Creamery makes, were truly a match made in heaven. Ever so flavorful spoonfuls of summer.
For more information on Vermont Creamery and the Kids & Kids campaign (with another cool giveaway!), check out their website, Facebook page and Pinterest board. And try their cheeses, in this soup, or just straight. Cuz they’re that good.
Cherry gazpacho with herbed goat cheese
2-3 sprigs of dill, stems removed.
Freshly ground pepper to taste
About 4 oz herbed goat cheese (plain works too)