Goat Cheese Recipe

Soften and combine

Let the fresh goat cheese sit at room temperature for 15–20 minutes so it softens slightly. In a medium bowl, combine the softened goat cheese and softened cream cheese. Using a fork or small spatula, beat until smooth and well blended, about 1–2 minutes.

Season

Stir in the finely chopped chives, lemon zest, black pepper and sea salt. Taste and adjust seasoning — add a pinch more salt or pepper if desired.

Form the log

Spoon the cheese mixture onto a sheet of plastic wrap (or parchment). Using the edges of the wrap, shape the mixture into a 6–7 inch log, rolling and compressing to form a smooth surface. Twist the ends to tighten and refrigerate for 20–30 minutes to firm up slightly, which makes coating easier.

Prepare coating

While the cheese is chilling, place the toasted chopped walnuts in a shallow bowl. Add the finely chopped parsley, dried thyme, cracked black pepper and lemon zest. Drizzle the olive oil over the mixture and toss until evenly moistened — the oil helps the herbs and nuts adhere to the cheese.

Coat the log

Remove the chilled cheese log from the refrigerator and unwrap. Roll the log in the herb and nut mixture, pressing gently so the nuts and herbs adhere evenly to the surface and ends. If needed, use your hands to press any loose bits into the cheese. Wrap the coated log lightly in plastic wrap and refrigerate at least 30 minutes (or up to 24 hours) to allow flavors to meld and the texture to firm.

Plate and garnish

Remove the coated goat cheese log from the refrigerator 10 minutes before serving to take the chill off. Place on a serving board and drizzle honey over the top or serve honey in a small bowl alongside. Arrange sliced baguette or crackers and fresh fruit around the cheese.

Storage

Store any leftover coated cheese tightly wrapped in the refrigerator for up to 5 days. If nuts become soft, refresh by lightly toasting more nuts and re-coating exposed areas before serving again.