Chèvre Comes to Southern Oregon

By: Karen Phillips | July 27 2010
Posted in Rogue Valley - Cook It - Rogue Valley

Goat cheese, or chèvre, has enjoyed a real surge in popularity over the past few years, and it’s no wonder. Cheeses made from goat milk have more protein than those made from cow’s milk; they’re lower in fat, calories and cholesterol; they’re easier to digest – and they’re very, very tasty.

Photo: Karen Philips

Here in Southern Oregon, a number of small goat dairies who make and sell a variety of chèvres for every taste. No matter whether you prefer the creamy, mild flavor of fresh chèvre tortes; the firmer texture and saltier taste of feta; or the complex tang of aged goat cheeses, chances are good that you’ll find something to your liking from one of these dairies.

Pholia Farm, in Rogue River, specializes in aged cheeses. Their cheeses can be found at their farm store, at Rogue Creamery in Central Point, or you can buy direct from their website. They also offer cheesemaking classes out at their farm, if you decide you love chèvre so much that you want to learn to make your own!

Out in the Little Applegate, Siskiyou Crest Goat Dairy makes a variety of fresh and aged cheeses, which can be found on the menus of several local restaurants, or for sale at the Ashland Farmers Market and the Ashland Coop.

Mama Terra Micro Creamery is the newest entry into the local chèvre market. Owner and cheesemaker Robin Clouser specializes in fresh cheeses, including some delicious tortes: plain with sea salt, Tuscan sundried tomato, caramelized garlic, Mediterranean lavender and my current favorite – a summer torte with edible flowers, herbs and bee pollen (pictured).

Looking for a recipe to try with your goat cheese? Try this simple roasted vegetable dish, featuring fresh, ripe summer veggies.

Roasted Summer Vegetables with Goat Cheese

Ingredients:

1 eggplant, peeled and cut into one-inch pieces
2 red or yellow bell peppers, cut into one-inch pieces
1 red onion, halved and cut into one-inch pieces
1 to 2 zucchini, halved lengthwise and cut into one-inch pieces
4 tablespoons olive oil
2 tablespoons lemon juice
8 ounces (1 to 2 bunches) arugula, chopped
1 cup crumbled goat cheese (feta works well)
Salt and pepper to taste

Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons of olive oil, and season with salt and pepper. Transfer to a rimmed baking sheet and roast, turning vegetables occasionally, until the vegetables are tender and browned. Remove from oven and let cool.

In a large bowl, whisk together 1 tablespoon of olive oil and 2 tablespoons of lemon juice; season to taste with salt and pepper. Add roasted vegetables and arugula; toss well. Sprinkle with 1 cup of crumbled goat cheese and serve.

Of course, you don’t have to get that fancy. For a picnic lunch or an al fresco dinner, bring along a chèvre torte, some crusty bread, fresh cucumbers and tomatoes, and maybe a bottle of local Vermentino and – voila! - you have the makings of a perfect summer meal.

What's your favorite way to use goat cheese?