Each month, we introduce you to a delicious, unique cheese that you may not have discovered otherwise. We partnered with a local specialty cheese supplier to help curate farmers-market-quality cheese from independent producers from around the world. Whether you’re a cheese novice or connoisseur, this is a fun way to try a variety of cheese. No subscription needed! Simply add it to your delivery order like you would any other product.
CHEVOO Marinated Goat Cheese
The Cheese of the Month for January is CHEVOO Marinated Goat Cheese. Normally, we'll only have one cheese each month but it was too hard to choose which flavor we wanted to bring on! Below you'll find tasting notes, pairing recommendations, and two recipes featuring the cheeses. We've also included the option to print the recipes!
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 a 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.
(Click the image to enlarge.)
Smoked Sea Salt & Rosemary Goat Cheese
Delicate goat cheese gently blended with smoked sea salt and cracked pepper, in a rosemary-infused extra virgin olive oil blend.
Urfa Chili & Lemon Goat Cheese
Velvety cheese is gently blended with Urfa chili peppers and marinated in a lemon-infused extra virgin olive oil blend.
Fettuccine with Blistered Tomatoes & Goat Cheese
What You Need
- 10 oz. Cucina Fresca Fettuccine
- 1-1/2 tsp. minced garlic
- 5 oz. NatureSweet Cherubs 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 Urfa Chili & Lemon 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.