Every morning is a race. I have to prepare sandwiches. I have to prepare salads. A salad under thirty minutes is the goal… I feel like Rachel Ray sometimes. And I don’t mean just a green salad with tomatoes and croutons, but a well composed salad… with grains, a handful of herbs and sometimes some grilled vegetables. A sensible medley that are cut and tossed altogether with a flavored vinaigrette to complete the salad. This is the challenge every morning. One of the humps I must go through in order for the entire day to go smoothly. A salad in thirty minutes or less. Otherwise, I’ll be behind on time.
One thing I learned over the years in making a salad is that goat cheese is a life saver. Goat cheese crumbles by MontChevre is the brand I encounter and use at work all the time. If it wasn’t for this goat cheese, I don’t know what I would do. Honestly, goat cheese is not something I gravitate towards when I think of eating cheese. It’s not something I eagerly perk up my head and say, “oh yes, please do give me another slice of goat cheese!” If I can help it, I’d like all my cheese to be made from cow milk, not from goat.
However, to appreciate goat cheese, one must understand its characteristics. Goat cheese is usually packaged in clear plastic as a log. It is a clean, white cheese that is neutral tasting up until the pungent aftertaste kicks in. After the swallow, it registers in the head in this way, “ah, this wasn’t cream cheese after all, it was goat cheese.” Perhaps, unappealing at first, but then because the goat cheese may have complimented the cracker a bit, one keeps eating more. And this is how the goat cheese is introduced into our palate. From here on, it becomes part of our taste repertoire that we learn to include it in our arsenal of must shop for cheeses, even for the holidays.
Part of being a food enthusiast is understanding the characteristics of the ingredients we encounter. Even if they aren’t our favorites, we must still strive to learn and figure out how their certain characteristics can harmoniously play into a dish. With goat cheese, I often can sprinkle the crumbles over a composed salad, what I refer to as a quickening snow effect. That pungent creaminess associated with goat cheese nicely compliments sweetness, from cranberries to strawberries; in addition, goat cheese can tame down the unctuousness derived from the oils usually added to moisten salad. Nowadays, I look forward to goat cheese as crumbles which can be readily sprinkled onto any salad because the I believe that quickening snow effect elevates the salad into a thing of beauty.