Go for the Goat Cheese

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Do you love cheese but feel guilty of calories every time you have some? Do you often feel how great would it be if only you could have the best cheese in the world, which is both tastier and low in calories? Well, there is some good news for you. Goat cheese is exactly the kind of cheese you want! Goat cheese is pleasant and perfectly smooth. It’s great in your appetizers, soups, salads, entrees, and desserts.

  • Goat cheese also has some health benefits when compared to other cheeses. It is a low-fat alternative to regular cheese, containing lesser amounts of fat than other cheese forms. By replacing your regular cheese with goat cheese can help you reduce the amount of saturated fat and cholesterol in your diet.
  • Goat cheese contains fewer calories than any other form of cheese made using cows milk. If you substitute cheddar with goat cheese, you will be effectively reducing 200-300 calories from your diet
  • Goat milk contains significantly lower amounts of lactose than regular milk. This makes it the ideal cheese for people who suffer from lactose intolerance.
  • Goat cheese also contains less than half of the amount of sodium than regular cheese

These recipes will show you what the excitement is all about.

Black Bean and Goat Cheese Dip


  • 1 tablespoon olive oil
  • 1 small onion
  • 2 clove garlic
  • 1½ teaspoon cumin (preferably whole seeds, freshly toasted and ground)
  • 2 can black beans
  • 1 cup chicken stock
  • Salt and freshly ground pepper
  • 2 large poblano peppers
  • 1 bunch scallions
  • ½ cup coarsely chopped cilantro
  • 1 log fresh goat cheese
  • 6 whole-grain tortillas


  1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
  2. Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
  3. Preheat oven to 375°F. In the bottom of a 1- to 1½-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.


Mini Cheese Balls


  • 8 ounces goat cheese
  • 8 ounces plain almond milk cream cheese (such as Kite Hill)
  • 2 teaspoons honey
  • ½ teaspoon grated lemon rind
  • ½ cup roasted salted almonds, chopped
  • 1 teaspoon minced fresh thyme


  1. Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed 2 minutes or until smooth. Freeze 15 minutes.
  2. Place nuts and thyme in a food processor; process until finely ground. Place nut mixture in a shallow dish.
  3. Divide cheese mixture into 36 equal portions (about 2 teaspoons each), rolling to form 36 balls. Freeze 10 minutes. Gently roll each cheese ball in nut mixture, coating well. Serve immediately, or cover and refrigerate until ready to serve.

Serves 18, each serving contains Calories 94, Fat 7.4g, Protein 5g, Carbohydrate 3g, Fiber 0.0g, Cholesterol 6mg, Sodium 136mg, Calcium 28mg.

Bacon and Goat Cheese Jalapeno Poppers


  • 2 ounces goat cheese, softened
  • 2 ounces ⅓-less-fat cream cheese, softened
  • 1 tablespoon grated red onion
  • 3/8 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 8 medium jalapeno peppers, halved vertically and seeded
  • 3 center-cut bacon slices, cooked and crumbled
  • 2 tablespoons red pepper jelly
  • 1 teaspoon water


  1. Preheat broiler to high. Combine first 6 ingredients in a medium bowl; stir well to combine.
  2. Arrange pepper halves on a jelly-roll pan; divide filling among peppers. Broil 7 minutes or until peppers are tender and beginning to brown. Sprinkle with bacon.
  3. Combine jelly and water in a microwave-safe bowl; microwave 30 seconds or until saucy. Drizzle evenly over peppers.

Serves 8, each serving contains  Calories 59, Fat 3.9g, Protein 3g, Carbohydrate 3g, Fiber 0.0g, Cholesterol 11mg, Sodium 195mg, Calcium 21mg, Sugars 2g.

Arugula Salad with Goat Cheese and Homemade Balsamic Dressing


  • 3 tablespoons balsamic vinegar
  • 3 dried Black Mission figs, chopped
  • 3 tablespoons water
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons honey
  • ½ teaspoon minced shallots
  • ¼ teaspoon chopped fresh thyme


  • 8 cups trimmed arugula (about 4 ounces)
  • ¼ cup thinly sliced red onion
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 3 center-cut bacon slices, cooked and crumbled
  • 2 tablespoons crumbled goat cheese


  1. To prepare dressing combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.
  2. To prepare salad, place 1⅓ cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 teaspoon goat cheese. Serve immediately.

Serves 6, each serving contains Calories 91, Fat 4.5g, Protein 3g, Carbohydrate 10.9g, Fiber 1.7g, Cholesterol 5mg, Sodium 147mg, Calcium 88mg.

Goat Cheese Cheesecake Bites


  • ⅓ cup powdered sugar
  • ⅓ cup plain 2% reduced-fat Greek yogurt
  • ½ teaspoon vanilla extract
  • 2 ounces goat cheese, softened
  • 15 thawed frozen mini phyllo shells
  • Blueberry or strawberry preserves


  1. Combine powdered sugar, yogurt, vanilla, and goat cheese; beat with a mixer at medium speed until smooth.
  2. Spoon about 1½ teaspoons filling into each phyllo shell. Spoon ½ teaspoon blueberry or strawberry preserves onto each.

Serves 5, 3 mini cheesecakes each, each serving contains  Calories 150, Fat 5.7g, Protein 3g, Carbohydrate 21g, Fiber 0.0g, Cholesterol 6mg, Sodium 96mg, Calcium 26mg, Sugars 15g.