How to Cook Goat Cheese

Goat cheese is a delicious addition to a number of different recipes, but did you know you can actually just cook it on its own? Try making your own breaded cheese balls or rounds—you can bake or pan-fry them for an easy, creamy treat. You could also make a tasty melted goat cheese dip that's perfect for a game-day snack. Feel free to add your own twist to these recipes by substituting in your favorite herbs, seasonings, nuts, and more!

[Edit]Ingredients

[Edit]Baked Goat Cheese Balls

• 1 cup (63.4 g) of panko breadcrumbs
• 2 eggs
• 2 8-oz (224 g) goat cheese logs
• Cooking spray

Makes 16 balls

[Edit]Pan-Fried Rounds

• 8 oz (224 g) goat cheese log
• 2 egg whites
• of water
• 1.5 cups (187.5 g) of breadcrumbs
• of olive oil

Makes 8 rounds

[Edit]Warm Goat Cheese Dip

• 8 oz (224 g) of goat cheese
• 4 oz (120 g) of cream cheese
• 1/4 cup (58 g) of grated parmesan
• of olive oil, plus a little extra
• 1/2 tsp (2.8 g) of salt
• 2 tbsp (6 g) of chives
• 1/4 tsp (0.45 g) of red pepper flakes (optional)

Makes about 2 cups

[Edit]Steps

[Edit]Baked Goat Cheese Balls

1. Divide 2 cheese logs into 8 portions each, then roll them into balls. Take one of the cheese logs and divide it into quarters, then slice each quarter in half again. Repeat that with the other cheese log. Then, roll each of the 16 slices between your hands so it forms a ball.^[1]
   
   
   
   • You can use a butter knife to easily slice through the soft cheese. You can also use plain dental floss for cleaner slices, if you prefer.^[2]
   • If you prefer, you could also bake the cheese in discs instead of balls.^[3]
2. Whisk 2 eggs in a medium-sized bowl. Crack 2 eggs, then use a whisk or fork to beat them until they're well-blended. This should take about 30 seconds or so—just enough so the yolks and whites are evenly mixed together.^[4]
   
   
   • The bowl you use just needs to be big enough so you can easily dip each cheese ball into the eggs.
3. Pour 1 cup (63.4 g) panko into a separate bowl. Italian-seasoned panko tastes best since it has added herbs and seasonings that will complement the goat cheese. However, if you'd like, you can use plain panko and season the breadcrumbs yourself with salt, pepper, and a few shakes of your favorite herbs.^[5]
   
   
   • Feel free to experiment with the breading! For instance, you might replace 1/4 cup (16 oz) of the panko with 1/4 cup (37.5 g) of finely-crushed walnuts or pistachios.
4. Dip each cheese ball into the egg, then the breadcrumbs. Dip each piece of cheese in the beaten eggs, making sure it's coated thoroughly. Then, quickly dip it in the breadcrumbs, rolling it to coat each side.^[6]
   
   
   • The egg will help the breadcrumbs stick to the cheese.
5. Chill the cheese balls in the freezer for 30 minutes. As you bread each cheese ball, transfer it to a parchment-lined baking sheet. Once you have them all breaded, put the baking sheet into the freezer for about 30 minutes. That way, the cheese won't completely melt when you bake it.^[7]
   
   • The parchment paper will make cleanup easy, and it will also help prevent the cheese from sticking to the pan when you cook it.
6. Preheat your oven to . While your goat cheese balls are chilling in the freezer, turn your oven to about . Allow the oven to preheat for at least 10-15 minutes.^[8]
   
   • Preheating the oven ensures you'll get a consistent baking temperature each time you make this recipe.
7. Remove the cheese from the freezer and spray it with cooking spray. Once the cheese has chilled, pull the baking sheet out of the freezer. Then, lightly coat the cheese in cooking spray to help it brown in the oven.^[9]
   
   
   • Olive oil spray has the best flavor, but you can use whatever you have on hand.
8. Bake the cheese on the center rack of your oven for about 8 minutes. It won't take long for the goat cheese to get warm and melty, so check it after about 6 minutes. If the breadcrumbs aren't quite toasty enough, let it cook for a total of about 8 minutes, then remove the cheese from the oven.^[10]
   
   • Be sure to use an oven mitt when you're removing the baking sheet from the oven—it will be hot!
   • If you're baking the cheese in discs instead of balls, cook it for about 5-6 minutes.
9. Use a spatula to transfer the warm cheese to a plate to cool. Carefully slide each cheese ball off of the baking sheet and onto a plate. That way, the bottom of the cheese balls won't burn on the hot pan.^[11]
   
   • Serve the cheese balls while they're hot! They're great on their own, but you can serve them with your favorite dipping sauce, like marinara or buffalo sauce. You could also drizzle them with honey for a sweet treat.
   • If you have any leftover cheese balls, store them in an airtight container for up to a week.^[12] To reheat them, place them back in the oven at for 6-8 minutes.

[Edit]Pan-Fried Rounds

1. Beat 2 egg whites with of water. Separate 2 egg whites into a medium-sized bowl. Then, use a fork or whisk to beat the 2 egg whites with the water until they're slightly frothy.^[13]
   
   
   • Use a bowl that's big enough to dip the cheese rounds into.
   • Either discard the egg yolks or refrigerate them to use in another recipe.
2. Pour 1.5 cups (187.5 g) of breadcrumbs into a medium-sized bowl. Seasoned breadcrumbs will give this the best flavor, but if all you have are plain, try adding about 1/2 tsp (2.8 g) salt and a pinch of pepper to season them yourself.^[14]
   
   • If you'd like, you could also sprinkle about 1 tbsp (3 g) of dried parsley, thyme, or rosemary into the breadcrumbs to give the cheese rounds an herbal flavor.
3. Slice the goat cheese into 8 rounds. Take your goat cheese log and slice it into quarters, then slice each quarter into halves again. You can use a butter knife to cut through the cheese, but if you want more precise cuts, try pressing a piece of unflavored dental floss into the cheese to slice it.^[15]
   
   • If the cheese rounds start to crumble, simply use your hands to press them back into shape.
4. Dip each cheese slice into the eggs, then the breadcrumbs. First, dip the cheese into the bowl with the egg whites. Then, quickly move the cheese to the second bowl, rolling it so it's thoroughly coated.^[16]
   
   
   • Place each cheese round onto a parchment-lined plate or baking sheet as you dip them.
5. Chill the cheese in the fridge for at least 15 minutes. Once you've breaded all the cheese, move the baking sheet or plate into the refrigerator. Let the cheese cool for about 15-30 minutes so it will hold its shape during cooking.^[17]
   
   • Don't bread the cheese too far ahead of time or the breadcrumbs might get soggy.
6. Heat of olive oil in a skillet. Place a small skillet or saute pan on medium-high heat, then add the olive oil and let it heat up. However, keep an eye on the oil carefully, because if it starts to smoke, you'll need to toss it out and add fresh oil. Otherwise, your food will taste scorched.^[18]
   
   
   • A or skillet will work well for this. If all you have is a larger skillet, add a little extra oil—enough so the bottom of the pan is coated.
7. Brown 4 cheese slices for 45 seconds on each side. Take half the cheese and put it in the pan. Let it sizzle and brown for about 45 seconds, then carefully flip it with a spatula. Cook the other side for about 45 seconds as well, then remove the cheese and place it on a plate lined with paper towels.^[19]
   
   
   • The paper towels will help absorb any extra oil left from the pan.
8. Repeat for the remaining cheese slices. After you remove the first batch of cheese, carefully add the next 4 slices to the pan. Cook them the same way—about 45 seconds on each side.^[20]
   
   
   • If the oil looks brown, pour it out and add fresh oil to the pan. However, since you're cooking the cheese for such a short amount of time, it will most likely be fine to use the same oil for the second batch of cheese.
9. Serve the cheese while it's still warm. These gooey, creamy cheese slices are best served right away, so dig in and enjoy! They're delicious on their own, but you can also serve them with a marinara dipping sauce or add them to a yummy salad!^[21]
   
   • These treats don't usually last long, but if you do have any leftovers, keep them in the fridge in an airtight container for up to a week. To reheat them, place them back in a skillet on medium-high heat—but you can skip the oil this time since the breadcrumbs are already browned.^[22]

[Edit]Warm Goat Cheese Dip

1. Bring the goat cheese and cream cheese to room temperature. Place 8 oz (224 g) of goat cheese and 4 oz (120 g) of cream cheese on a plate and let them sit out on your counter for about 30 minutes. It will be a lot easier to mix the cheeses if they have a chance to soften first.^[23]
   
   • You don't have to worry about the temperature of the parmesan cheese, but it won't hurt anything if you set it out now, too.
   • If you're in a hurry, microwave the cheeses for about 30 seconds to soften them.
2. Preheat your oven to . While you're waiting for the cheese to come up to room temp, set your oven to . That way, when you put the cheese in, the oven should already be at the correct heat.^[24]
   
   • It usually takes about 10-15 minutes for an oven to preheat.
3. Oil a oven-safe dish. Take a little olive oil and spread it inside of a small, oven-safe skillet or casserole dish. Use paper towels, a silicone brush, or even your fingers to ensure the bottom and sides of the skillet are evenly coated.^[25]
   
   
   • A small iron skillet or casserole dish is perfect for this!
   • Don't put a skillet in the oven if it has a plastic handle. If you have the information that came with the pan, read it to check whether it's oven-safe.
4. Mix all of the ingredients in a food processor. Place the softened cream cheese and goat cheese in a food processor, along with 1/4 cup (48 g) of parmesan cheese, of olive oil, 1/2 tsp (2.8 g) of salt, and 2 tbsp (6 g) of finely chopped chives. If you like a little spice, you can also add about 1/4 tsp (0.45 g) of red pepper flakes, but you can leave them out if you want.^[26]
   
   • Don't be afraid to make this your own! Try adding different seasonings like roasted garlic, rosemary, thyme, or sundried tomatoes.
5. Puree the cheese mixture for about 30 seconds. Pulse your food processor a few times to get the olive oil and the cheese mixed together. Keep blending until the cheese looks smooth and slightly whipped and the chives are evenly distributed.^[27]
   
   • If you don't have a food processor, heat the cheeses for about 30 seconds in the microwave, then stir them together. If the cheese needs to be a little warmer, heat it in 15-second increments, stirring after each one.
   • You could also substitute whipped cream cheese, which should be easier to stir by hand—but you'll probably still need to heat the goat cheese a little.
6. Spoon the cheese mixture into your skillet. Use a large spoon to scoop the cheese out of the food processor and into the skillet you oiled earlier. Goat cheese doesn't spread much when it's cooking, so use the back of the spoon to press the cheese evenly over the bottom of the skillet.^[28]
   
   
   
   • The cheese will cook fastest around the sides of the pan. To help it cook evenly, spread the cheese so it's piled a little higher around the outside of the pan and a little lower in the center.
7. Bake the cheese for about 15 minutes. Place the skillet in the oven and let the cheese cook until it's heated through. It should take about 15-20 minutes, but keep an eye on it to make sure it doesn't burn.^[29]
   
   • Keep in mind that goat cheese might not brown quite as much as other types of cheeses. If you want to add a little extra golden color, try turning on your broiler for the last 1-2 minutes of the cooking time.^[30]
8. Serve the dip warm with baguette slices or crackers. This goat cheese dip is best served while it's piping hot. Try spreading it on toasted baguette slices or your favorite crackers. You could also use it as a dip for sliced veggies like carrots or celery.^[31]
   
   • This would also be delicious spread on a sandwich or burger!
   • Store any leftover cheese dip in an airtight container in the refrigerator for about a week.^[32] To serve it, heat it in the microwave for about 30 seconds at a time until it's warm.

[Edit]Video

[Edit]Things You'll Need

[Edit]Baked Goat Cheese Balls

• Butter knife or dental floss
• Parchment paper
• Baking sheet
• 2 medium-sized bowls
• Whisk or fork
• Spatula
• Plate

[Edit]Pan-Fried Rounds

• Butter knife or dental floss
• 2 medium-sized bowls
• Whisk or fork
• Plate
• Skillet
• Spatula
• Paper towels

[Edit]Goat Cheese Dip

• Measuring spoons and cups
• Food processor
• Large spoon
• skillet

[Edit]References

1. ↑ https://www.irisandhoney.com/2018/02/17/baked-goat-cheese-balls/
2. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
3. ↑ https://foodess.com/herbed-baked-goat-cheese-fritters/
4. ↑ https://peasandcrayons.com/2018/10/baked-goat-cheese-balls.html
5. ↑ https://foodess.com/herbed-baked-goat-cheese-fritters/
6. ↑ https://www.irisandhoney.com/2018/02/17/baked-goat-cheese-balls/
7. ↑ https://www.irisandhoney.com/2018/02/17/baked-goat-cheese-balls/
8. ↑ https://foodess.com/herbed-baked-goat-cheese-fritters/
9. ↑ https://peasandcrayons.com/2018/10/baked-goat-cheese-balls.html
10. ↑ https://foodess.com/herbed-baked-goat-cheese-fritters/
11. ↑ https://peasandcrayons.com/2018/10/baked-goat-cheese-balls.html
12. ↑ https://www.stilltasty.com/fooditems/index/17270
13. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
14. ↑ https://www.inspiredtaste.net/648/fried-goat-cheese-arugula-salad/
15. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
16. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
17. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
18. ↑ https://www.inspiredtaste.net/648/fried-goat-cheese-arugula-salad/
19. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
20. ↑ https://www.foodnetwork.com/recipes/ina-garten/salad-with-warm-goat-cheese-recipe-1945703
21. ↑ https://www.aspicyperspective.com/fried-goat-cheese-salad/
22. ↑ https://www.stilltasty.com/fooditems/index/17270
23. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
24. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
25. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
26. ↑ https://foolproofliving.com/baked-goat-cheese-dip/
27. ↑ https://www.nospoonnecessary.com/baked-sundried-tomato-herb-goat-cheese-dip/
28. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
29. ↑ https://themerrythought.com/recipes/baked-goat-cheese-dip/
30. ↑ https://www.nospoonnecessary.com/baked-sundried-tomato-herb-goat-cheese-dip/
31. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
32. ↑ https://www.stilltasty.com/fooditems/index/17270