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Food and Wine
, German Wines
by tammy on May 3, 2006
Here are a few other suggestions for enjoying this strong tasting cheese in some dishes you just know need a glass of wine to accompany.
From SFist in the Kitchen Goat Cheese: If you haven't caught the goat cheese bug, or if you want to convert a friend, place rounds of goat cheese on a cookie sheet and bake for ten minutes at 350°. The chalk-like disc will melt into a warm, quivering mound that fits perfectly atop toasted baguette slices or salads. Warm goat cheese ensures that we will never adopt a raw food diet. Well, that and duck. And bacon. And chocolate.
We sprinkled chunks of Redwood Hill Farm goat cheese over a simple pizza of Asparagus and serrano ham, and the small cubes melted slightly and browned as the pizza cooked. If the ham and goat cheese overpower your tongue's salt sensors, wash the pizza down with a crisp Sauvignon Blanc from France's Sancerre or Pouilly-Fumé regions. Sure they're classic matches for goat cheese, but few people can improve on this made-in-heaven combination.
Permalink: German Riesling Meets Goat Cheese
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