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Try Satisfying Savory Cheesecake Made With Goat Cheese

Tuesday, October 31, 2006 | 06:00pm

NASHVILLE, Tenn. – Cookies. Fudge. Pies. Cakes. Chocolates. On every party table, at every family gathering, for every office party, they’ll all be there.

 

 

It must be the holiday season.

“This year, bring something different to the party—something to counter all those sweets,” says Tammy Algood. “Bring a tangy, satisfying savory cheesecake made with goat cheese.”

Goat cheese?

“This is not a sweet, dessert cheesecake,” says Algood, “but the kind with herbs and olive oil, surrounded with crackers and perfect as an appetizer or hors d’oeuvre.”

Tammy Algood, food expert and spokesperson for the statewide “Pick Tennessee Products” promotion, creates recipes featuring products grown or processed in Tennessee. “Pick Tennessee Products” is the campaign developed by the Tennessee Department of Agriculture Market Development Division to help consumers identify and choose Tennessee food products. Algood’s recipes are featured on the Tennessee Department of Agriculture’s Web site at www.picktnproducts.org. Algood’s latest recipe features Tennessee goat cheese.

“Cheese is made from milk, so goat cheese has about the same nutritional properties as goat milk,” says Algood. “More people drink goat’s milk than milk from any other single animal, worldwide, where some 440 million goats produce an estimated 4.8 million tons of milk annually. Goat milk has protein, vitamins C, and D like cow milk, but goat milk has more vitamins A, B and Riboflavin. Goat milk is higher in minerals, calcium, potassium, magnesium, thiamin, niacin, iron, and phosphorus. Plus, goat milk products are also highly digestible, which is why goat milk is often recommended for infants who are having trouble eating. As long as we’re going to be eating all these festive foods, we might as well get some good nutrition while we’re at it.”

“This savory cheesecake is very mild, so it’s a good introduction to goat cheese for those who might be wary of its taste,” says Algood. “One of the herb ingredients, by the way—chervil—is sometimes called French parsley. It is a member of the parsley family, but has a little bit of anise flavor to it. You can purchase it dried, but like most herbs, the flavor is best when fresh.

“The red bell pepper strips do more than add wonderful flavor to your dish,” says the food expert, ”they add a lot of festive color when you arrange them on top of your cheesecake. Take this savory cheesecake to your holiday parties, and you’ll serve one party food that no one has to regret eating once the holidays are over!”

Find Tennessee goat cheese and other farm-direct, artisan foods at the “Taste of Tennessee” online store at the Pick Tennessee Products Web site, www.picktnproducts.org.

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