French Goat Cheese – Cheese of the Month

Goat Cheese Katsu Salad
Soba Noodle, Edamame, Spring Greens 
Creamy Sesame & Sweet Soy Dressing
Goat Cheese Katsu:

Dip chilled goat cheese medallion in egg white, then in panko breadcrumb/black sesame seed mixture. Fry in hot peanut oil until golden, transfer to paper towel. Season with sea salt.
Soba Noodles with Edamame:

Toss cooked chilled soba (buckwheat) noodles, edamame (shelled boiled green soy bean) and sliced scallions with dressing.

Creamy Sesame & Sweet Soy Dressing:

Heat ½ c. each low-sodium soy sauce and mirin (rice wine) in a sauce pan, with 1 t. each minced garlic and ginger. Reduce by half. Add honey to taste. Let cool then mix with 1/4 c. tahini (sesame seed paste).

Assemble Goat Cheese Katsu Salad:

Place baby leaf spring greens on a platter, drizzle with dressing. Place soba noodles alongside the spring greens, top with warm Goat Cheese Katsu medallion.

I used the delicious Ile de France Goat Cheese. It is an indulgent, fresh, tangy, snowy white rich cheese made from milk of goats grazing in the French Alps. Looking for ideas for the next time you serve goat cheese? There are many creative cheese recipes in the Ile de France Spring Follies here.

The inspiration for this cheese served with an Asian-style twist came from my favorite local restaurant, Gina Lee’s Bistro, owned by my dear friends Scott & Gina Lee. They serve a delicious Chicken Katsu over Soba Noodles with Asian Vegetables. And if you are a fan of chèvre chaud you might enjoy this pumpkin seed crusted version as well.

35 thoughts on “French Goat Cheese – Cheese of the Month”

  1. This is a really creative idea – I’ve never seen any kind of cheese used for this sort of application before.

  2. Not everyday you see chiizu in Asian-influenced cooking, but the unwritten rules be damned, this looks delicious! And totally laughing at That Girl’s comment 🙂

  3. Thanks for the great ideas on goat cheese. I’ve got some in the fridge waiting to be used.

  4. Am a bit behind in my blogging activity, and haven’t been to your site in a bit. Visiting again today, I’m star-struck all over again. You just have such a beautiful blog, gorgeous photos, easy-to-follow recipes…just fantastic any way you slice it!

  5. How yummy! I love the way you served the cheese Lori Lynn.. That Creamy Sesame & Sweet Soy Dressing sounds delicious!!

  6. What an interesting combination. I love fried medallions of goat cheese, with the warm cheese and the crispy exterior.

  7. I second what loveanewidea said, your blog is gorgeous Lori Lynn. This recipe looks SO yummy, I can’t wait to make it.
    thank you!
    ♥ lori

  8. I would have loved to have been invited for lunch! One doesn’t usually think of pairing cheese with Asian-inspired dishes but that looks great!

  9. Now just imagine a small child pointing with an index finger and looking at mommy and saying “waddat mommy, I want somedat”

  10. LL: This looks wonderful! I’ve made the Goat Cheese Katsu before, but only served it on spring greens with a vinaigrette, but I will have to try this.

  11. Hey Lori Lynn! I love this combination of flavors. Now if you could only enjoy it while lounging on a mountainside picnic in the French Alps. Ahhh….

  12. Oh how beautiful! I do that with the goat cheese and throw it on any old salad. Yours is all grown up and lovely.

  13. Goat cheese in panko breadcrumbs and fried sounds excellent and delicious with the soba noodles. A very nice dish!

  14. MMMMMM…this meal looks excellently tasty & delicious! I love how you combined every flavour beautiful together!! Yummie!

  15. what a lovely post! my taste buds are going with your description + photos. i love the combo of japanese + rustic Alsace flavors!

  16. Beautiful presentation and recipes! Having tasted Ile de France goat cheese, I’m spoiled. Sad to say, our local supermarkets don’t carry it. Ever hopeful, however:)

    Katrina

  17. What a unique combination! I love all of the individual components but never would have thought to put them all together.

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