{"id":2628,"date":"2012-03-07T09:25:23","date_gmt":"2012-03-07T17:25:23","guid":{"rendered":"http:\/\/www.nexusnewspaper.com\/?p=2628"},"modified":"2012-03-12T12:34:08","modified_gmt":"2012-03-12T19:34:08","slug":"earthy-edibles-goaty-goodness","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2012\/03\/07\/earthy-edibles-goaty-goodness\/","title":{"rendered":"Earthy Edibles<\/i>: Goaty goodness"},"content":{"rendered":"

Ah, cheese… that velvety, rich substance that adds an extra layer of padding to my body and prevents me from ever becoming a vegan. So many different incarnations of cheese are out there to titillate the taste buds. Aged, smoked, sheep\u2019s milk, ash rind… I have to admit, I\u2019ve been a bit of a cheese-wuss for much of my life, sticking to mild cheddar and mozzarella and never <\/em>branching out.<\/p>\n

That is, until I tried goat cheese for the first time. It was love at first bite. From there I delved into the world of Brie and Camembert, even trying some mild blue cheeses. It was soft, tangy goat cheese, however, that first opened up my eyes, and so it remains that I can\u2019t get enough of it.<\/p>\n

My old roommate, who would make the mother of all cheese plates, inspired this recipe. This woman was serious about cheese. She knew how to pick the richest, most flavourful specimens and would arrange them so beautifully with roasted nuts and dried fruit on her very own oiled cheese board. (Don\u2019t be discouraged if you\u2019ve never heard of a cheese board; you\u2019re not the only one.)<\/p>\n

To save you a few bucks and still make you a hit at a potluck, this goat cheese spread is an awesome addition to any cheese plate.<\/p>\n

\"\"<\/a>
(Photo by Keira Zikmanis\/Nexus)<\/figcaption><\/figure>\n

 <\/p>\n

Lemon, chive, and black pepper goat cheese spread<\/strong><\/p>\n

Prep time five minutes<\/p>\n

Note: Feel free to double this recipe and play with your favourite flavour combinations. I can see this spread being great with finely chopped figs and maple syrup, or roasted garlic and rosemary, instead of the chives, lemon, and pepper.<\/p>\n

 <\/p>\n

Ingredients<\/strong><\/p>\n

\u00bd cup (125 grams) soft, un-ripened goat cheese<\/p>\n

1 tbsp finely chopped chives<\/p>\n

Zest of 1 lemon<\/p>\n

Splash of olive oil<\/p>\n

\u00bc tsp ground black pepper<\/p>\n

2 pinches sea salt<\/p>\n

 <\/p>\n

Directions<\/strong><\/p>\n

To zest the lemon, rub it along the smallest blades of a cheese grater. Be careful to only grate the outer, yellow peel as the white pith underneath is quite bitter.<\/p>\n

Put all ingredients in a bowl and mix well until evenly combined.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ah, cheese… that velvety, rich substance that adds an extra layer of padding to my body and prevents me from ever becoming a vegan. So many different incarnations of cheese are out there to titillate the taste buds. Aged, smoked, sheep\u2019s milk, ash rind… I have to admit, I\u2019ve been a bit of a cheese-wuss […]<\/p>\n","protected":false},"author":3,"featured_media":2629,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,70],"tags":[],"class_list":["post-2628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-march-7-2012"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/2628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=2628"}],"version-history":[{"count":9,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/2628\/revisions"}],"predecessor-version":[{"id":2710,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/2628\/revisions\/2710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/2629"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=2628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=2628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=2628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}