Author Topic: Goat Cheese  (Read 1319 times)

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Offline Bende

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Goat Cheese
« on: April 08, 2012, 09:09:14 PM »
Like everyone else, I love goat cheese, but have been hesitant about working it into my pies.  I feel like its just not meant to be, since its a dry cheese that won't melt well.  Any advice?  I really want to recreate the Mozza bacon, leek and goat cheese pie which I had a few months back. 

Perhaps there are varieties of goat cheese that are better suited for pizza?

Thanks guys,


Offline pizzaboyfan

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Re: Goat Cheese
« Reply #1 on: April 08, 2012, 10:04:58 PM »
You are right about the potential for drying out the goat cheese.
Try putting it under the other ingredients.
Leeks, mushrooms, bacon, thin sliced potatoes, even whole tomatoe chunks or strips will provide protection from drying.
You can also pull the pie just before it's fully cooked, do a crumble or whatever , and put the pie back in just enough to melt the cheese without drying it out. 


Offline tikidoc

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  • Location: Mineral, VA
Re: Goat Cheese
« Reply #2 on: April 10, 2012, 08:19:04 PM »
I make a pizza with caramelized onions (lots of them), fresh goat cheese, olive oil and sea salt.  It is wonderful.