Besides goat cheese, this spread is made with cheddar cheese and heavy whipping cream.
Years ago, I became a fan of Trader Joe’s Goat’s Milk Creamy Cheese. It’s a simple mix of goat cheese, goat’s cream, salt, and cheese cultures. Over the years I found many ways to use it, but my standby has been using it as a spread. Lately, I’ve been in the mood to try my hand at creating a goat cheese spread of my own with a little added flavor interest.
I’ve experimented, using my food processor, turning chilled goat cheese into delicious concoctions. Here is one rendition; it teams goat cheese with a little mild cheddar, seeded sweet cherry peppers, and cream. I like to serve it with dill spiked Triscuits or thinly sliced baguette.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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