January Cheese of the Month: CHEVOO Smoked Sea Salt & Rosemary Goat Cheese
Each month, we introduce you to a delicious, unique cheese that you might not have discovered otherwise. We'll work with local suppliers and independent producers all year long to help curate farmers-market-quality cheese you're sure to enjoy. Whether you’re a cheese novice or connoisseur, this will be a fun way to try a variety of cheese. No subscription required! Simply add it to your cart like you would any other product.
Created by two Aussie expats, CHEVOO (“SHAY-voo”) is named after the primary ingredients: goat cheese (Chèvre) and extra virgin olive oil (EVOO). Marinated goat cheese was a staple in their home in Australia and were inspired to create a new, unique range in the U.S. CHEVOO is made from the highest quality goat curd, hand-blended with a combination of spices, herbs, chilies, and pollens, then paired with EVOO that’s been infused for eight weeks with crushed botanicals.
Smoked Sea Salt & Rosemary Goat Cheese
Elevate home-cooked meals into something special with CHEVOO, a combination of the primary ingredients: goat cheese (Chèvre) and extra virgin olive oil (EVOO). Made from the highest quality goat curd, the delicate cheese is gently blended with smoked sea salt and cracked pepper in a rosemary-infused EVOO blend. It boasts a complex, yet harmonious, combination of flavors that are seamlessly balanced. Perfect for slathering on bread, crumbling over salads, or melting into roasted veggies.
Add to your next Smith Brothers Farms delivery order!
Fettuccine with Blistered Tomatoes & Goat Cheese
What You Need
- 10 oz. Cucina Fresca Fettuccine
- 1-1/2 tsp. minced garlic
- 5 oz. cherry tomatoes
- 2 oz. CHEVOO Smoked Sea Salt & Rosemary Goat Cheese
- Zest of 1/2 a lemon
- Salt and pepper, to taste
Preheat oven to 425F. On a rimmed cookie sheet, toss tomatoes with a drizzle of the oil from the goat cheese, and place in the oven for 10 to 15 minutes or until browned.
Bring two quarts of water to a boil and salt well. Add the pasta, cooking until al dente. Reserve a cup of the pasta water and set drained pasta aside.
In a large skillet, use about two teaspoons of the olive oil from the goat cheese and heat over medium heat until shimmering. Add garlic and sauté until fragrant, about 30 seconds. Add lemon zest and sauté until fragrant, about another 30 seconds. Add in pasta and toss. Lower heat to medium-low and add two goat cheese curds and a few tablespoons of the pasta water. Toss frequently until combined. If the sauce looks dry, add pasta water in small increments until a shiny sauce forms. Add tomatoes and pepper to taste and toss once more. Serve immediately.
Baked Goat Cheese Salad
What you need
- 1/2 cup unsalted roasted sunflower seeds
- 1/2 tsp. chili powder
- 1/2 tsp. table salt
- 4 cups greens (spring mix is especially good for this salad!)
- 4 oz. CHEVOO Smoked Sea Salt & Rosemary Goat Cheese, olive oil reserved
- 1/2 cup plain breadcrumbs
- 1/4 cup olive oil
- Salt and pepper, to taste
- 2 tbsp. champagne vinegar
Preheat oven to 400F. In a rimmed baking sheet, toss sunflower seeds, chili powder, and salt. Spread on the pan to even layer, and place in oven. Bake for five minutes or until seeds are lightly browned. Remove from the oven, set seeds aside to cool, and wipe down the baking sheet.
Remove goat cheese curds from the olive oil and press into small ½-inch thick rounds. Coat rounds with breadcrumbs, pressing lightly to help them stick. Flip rounds over and coat the other side as well.
Grease baking pan lightly and place goat cheese rounds on the pan. Bake for eight to ten minutes or until golden and bubbly. While goat cheese is baking, place vinegar in a medium bowl and add salt and pepper to taste. Drizzle olive oil into vinegar and whisk quickly to combine. Place greens and the cooled sunflower seeds in a large bowl and add dressing. Toss to combine. Remove goat cheese from the oven and serve warm on top of the salad.