The Creamy Pyramid	Pyramid Original Goat Cheese

Fresh Logs	Original Goat Cheese Sundried Tomato & Garlic Goat Cheese Garlic & Herbs Goat Cheese Cucumber & Chives Goat Cheese Cranberry & Orange Peel Goat Cheese Honey Goat Cheese Blueberry & Vanilla Goat Cheese

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Cherry Pecan Goat Cheese Brownies

Tangy goat cheese and sweet brownies are a match made in heaven, experience them in these satisfying brownies made using Chavrie Original Goat Cheese for a frosting that is appetizing and refreshing. Give your standard brownie mix a sophisticated feel with our brownie cheesecake, perfect for an indulgent dinner dessert.

PREPARATION
1-2 Hours

SERVES
2-3

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

For the Brownie Mix:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/3 cup chopped pecans

For the Goat Cheese Frosting

3 oz salted butter (room temp)
4 oz Chavrie goat cheese (softened)
3 cups of powdered sugar
1 tsp of vanilla extract
1/2 cup cherry preserves, divided (stirred to break down preserves)

INSTRUCTIONS

Heat oven to 350° F. Spray a 9 x 9 pan with baking spray.
In a large bowl beat the butter, sugar, and vanilla with a large spoon. Add eggs and beat well.
In a medium bowl stir together the dry ingredients.
Gradually, add dry ingredients to wet, stirring until well combined. Fold in chopped pecans.
Bake 20 – 23 minutes, remove and cool completely.
In a mixer, add butter and goat cheese and mix until smooth.
Add in the powdered sugar 1/2 cup at a time and continue to beat, scraping the sides throughout.
Add in the vanilla extract and continue to mix.
Swirl in 1/4 cup cherry preserves into the frosting. Spread frosting over the brownies and place in the fridge for at least 2 hours to set. Preferably overnight.
Remove brownies from fridge and place on a cutting board.
Cut brownies into 12 servings. Top with remaining cherry preserves and serve.

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Blueberry Goat Cheese Cheesecakes

Creamy and tangy goat cheese turns into a luscious, light, fluffy mixture that is sweet as it is fresh with rich, with the added flavor of fragrant blueberries. Held together in a crumbly, shortbread pastry, this delectable and adorable cheesecakes are made all the more special with Chavrie Blueberry Vanilla Goat Cheese!

PREPARATION
1 Day

SERVES
3-4

CHEESE
Chavrie Blueberry & Vanilla Goat Cheese

INGREDIENTS

12 ounces Chavrie Blueberry Vanilla Goat Cheese
3/4 cup granulated sugar
1 tablespoon fresh juice from 1 lemon
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 cup heavy whipping cream
1 package frozen puff pastry shells
1/2 cup blueberries

INSTRUCTIONS

Combine the goat cheese, sugar, lemon juice, vanilla, and salt in a standing mixer. Mix, using the paddle attachment, at low speed until smooth.
Switch to the whisk attachment and slowly pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes.
Pour into a 9 x 9 pan and chill over night.
Cook puff pastry shells according to package instructions
Remove the center of the pastry shell and place one layer of blueberries inside, on the bottom.
Fill with Chavrie goat cheese filling.
Top with pastry shell center piece and/or additional blueberries.

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Goat Cheese Crostini with Prosciutto & Figs

Chavrie Goat Cheese Original's creaminess and thin slices of prosciutto make for a delicious lunch, or a beautiful appetizer! Pair them with delectable whole figs for a touch of stylish sweetness.

PREPARATION
30 mins

SERVES
2-4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 Baguette
3 Figs
1 Chavrie Goat Cheese Original
1 Honeycomb
12 slices of prosciutto
¼ cup of Olive Oil
1 cup of Basil Leaves

INSTRUCTIONS

Preheat oven to 375°F.
Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread Chavrie Goat Cheese Original on each crostini.
Fold the slices of prosciutto neatly and place on top of each crostini.
Lay fresh basil leaves, sliced fig on top of each crostini to taste.
Drizzle honey for the finished product.

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Cuban Sandwich with Chavrie Goat Cheese

A classic Cuban sandwich with baked ham, pork, whole-grain mustard and pickles. The new twist is all coming from fresh Chavrie Goat Cheese!

PREPARATION
10 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

4 hoagie rolls
2 Tbsp. Whole grain mustard
1/4 lbs. baked ham, thinly sliced
1/4 lbs. roast pork, thinly sliced
1 pkg. 4 oz. Chavrie® Goat Log quartered lengthwise
8 ea. dill pickle slices
1 Tbsp Olive oil

INSTRUCTIONS

Slice the rolls horizontally in half, leaving 1 edge intact.
Lay the bread open and spread each side with the mustard.
Divide the ingredients evenly among the slices of roll.
On a flat surface layer the ham, pork and cheese for each sandwich
Roll the sliced meat around the cheese and place in the open roll
Add 2 slices of pickles
Heat your panini maker or sandwich press.
Drizzle each sandwich with olive oil
Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
Serve warm.

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Goat Cheese Log Rolled in Walnuts and Parsley

This appetizer will win over any crowd. It’s fast, easy to make, and delectable! Infuse a wonderfully creamy, mild and savory Chavrie Goat Cheese log with fresh parsley, and roll it in crunchy walnuts for an incredibly appetizing spread that everyone will love.

PREPARATION
5 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 (4 oz.) Chavrie Fresh Goat Cheese Log, Original
1 cup walnut pieces
1 tbsp. chopped parsley

INSTRUCTIONS

Chop walnuts slightly.
Toss chopped walnuts with the chopped parsley.
Remove Chavrie Goat Cheese log from its packaging and set aside.
Evenly distribute the chopped walnut and parsley mixture on a sheet of parchment paper.
Roll Chavrie Goat Cheese log into the chopped walnut and parsley mixture and wrap with the parchment paper.
Firmly roll wrapped Chavrie Goat Cheese log so the chopped walnut and parsley mixture adheres to the cheese.
Place in the refrigerator to chill.
Unwrap Chavrie Goat Cheese log 30 minutes before serving.
Serve with your favorite breads or crackers.

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Crab Empanadas with Chavrie Goat Cheese

Light and crisp pastry, enhanced by savory onion, jalapeno, and red pepper spice and the warmth of garlic, perfectly complemented by a delicious crabmeat filling. Pair these delectable empanadas with a goat cheese spread made with Chavrie Goat Cheese Original for a tangy twist!

PREPARATION
50 mins

SERVES
5

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

For Filling:

1 Tbsp. Olive oil
1 Tbsp. Spanish onion, chopped
3 cloves garlic, minced
1 Tbsp. Jalapeno, minced
¼ C Red Pepper (chopped)
8 oz. Picked lump crabmeat
1 – 3.5 oz. Chavrie log
1 tsp. Chopped cilantro
1 Tbsp. Italian parsley (chopped)
7 oz. Corn (drained)
1 tsp. Cumin
Salt and freshly ground black pepper to taste

For Empanada dough

2 bx. Frozen Pie dough (thawed)
1 qt. Vegetable oil for frying

INSTRUCTIONS

In a saute pan on medium, heat olive oil and saute onion, garlic, jalapeño, and red pepper. Set aside to chill.
In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator.
Lay thawed pie dough on a lightly floured flat surface, cut 3 inch circles.
To assemble, spoon about 1/2 to 3/4 Tbsp. of the filling in the center of each empanada dough round.
Fold over to form a half-moon pie shape and crimp the edges to seal.
Place finished empanadas in the refrigerator on sheet tray to chill.
Preheat deep fryer to 350°F.
Deep Fry until golden brown and crispy.

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Cranberry Turkey Cutlets with Chavrie Goat Cheese

Experience this delectable turkey topped with creamy Chavrie Goat Original cheese and tangy, sweet cranberries. It's the perfect people pleaser entree for the holidays, or any meal year-round!

PREPARATION
30 mins

SERVES
2-3

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (17.6 oz) turkey cutlets
4 tsp. extra virgin olive oil
1 pkg. 5.3 oz. Chavrie Pyramid
¼ cup finely chopped pecans
5 tbsp. whole berry cranberry sauce

INSTRUCTIONS

Heat broiler. Brush one side of cutlets with olive oil; place oiled side down on broiler pan. Brush tops with remaining olive oil.
Broil about 4 inches from heat for 5 minutes. Turn and broil 3 minutes or until no longer pink in center.
Meanwhile, mix Chavrie and pecans in small bowl. Spoon mixture over top of broiled cutlets and broil an additional minute or until cheese is warm.
Top with cranberry sauce.

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Spinach & Mushroom Pizza with Chavrie Goat Cheese

A simple and healthy spin on a traditional recipe, this pizza combines fresh Chavrie Original Goat cheese, spinach, mushrooms and tomatoes delicately for a satisfying sharable meal!

PREPARATION
10 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 each prepared pizza shell
4 Tbsp. olive oil
1 bag baby spinach
1 lb. fresh wild mushrooms
1 cup diced plum tomatoes
1-11 oz. log Chavrie® Goat Cheese Log
1 cup diced plum tomatoes

INSTRUCTIONS

Preheat the oven to 400 degrees F
Lightly brush pizza shell with olive oil
Pour remaining oil into a medium skillet over medium heat
Slice and sauté the mushrooms until tender
Add spinach and sauté only enough for the spinach to wilt
Season with salt and pepper
Spread the mushroom and spinach mixture over the pizza shell
Slice the Chavrie® log into 1/8 inch slices and lay evenly on top of the pizza
Top the pizza with the diced tomatoes
Bake in the oven until golden brown and the pizza edges begin to crisp
Cut pizza and serve

Tip: The pizza can be drizzled with additional olive oil after removing from the oven.

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Watermelon Balsamic Bites

Watermelon Balsamic Bites make a perfect appetizer! Made with juicy watermelon, fresh Chavrie Goat Cheese, and topped with a balsamic vinegar glaze, they're the perfect way to experience delicious bites of summer.

PREPARATION
10 mins

SERVES
2-3

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 pkg. (4 ounce) Chavrie Goat Log
1/4 each fresh watermelon
1 tablespoon parsley, chopped
1 tablespoon balsamic vinegar glaze, reduction
Cracked black pepper, to season
Sea Salt, to season

INSTRUCTIONS

Slice watermelon about 3/8 inch thick.
Cut each slice in 1 1/2 inch squares.
Season each square with salt, pepper and chopped parsley.
Place a 1/4 inch slice of Chavrie Goat Log between 2 slices of seasoned watermelon.
Top with a drop of balsamic glaze and more sea salt.
Arrange neatly on platter and serve.

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Appetizer Strudel with Chavrie Goat Cheese

This Strudel with Chavrie Goat Cheese is great as an appetizer, or for breakfast and brunch. The sweetness of the apples and the tangy creaminess of the goat cheese is a match made in heaven you just have to try.

PREPARATION
30 mins

SERVES
3-4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 bx. Phyllo dough
½ lbs. Butter (melted)
1 ea. Granny Smith apple (peeled, cored, halved, and thinly sliced)
1 jar Fig jam
1 pkg. Chavrie

INSTRUCTIONS

Preheat oven to 375° F.
Remove the phyllo dough from the box, unfold, and cover with a damp towel.
Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered.
Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end.
Place the apple slices on the jam in a uniform layer.
Split the Chavrie log in half and top the apples with the rounded side facing up.
Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll.
Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter.
Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.

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Cherry Bread Pudding with Chavrie Goat Cheese

This bright, flavorful cherry-filled bread pudding made with Chavrie Goat Cheese is tasty and spectacular. It's the perfect comfort food dessert, with its signature sweet taste and delicate texture.

PREPARATION
30 mins

SERVES
3-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 egg
¼ cup sugar
¼ cup Chavrie Goat Cheese
½ cup half-and-half or milk
1 tsp. vanilla
2 sweet Hawaiian dinner rolls, torn in 1″ pieces (from 12-oz. pkg.)
¼ cup dried tart cherries

INSTRUCTIONS

Heat oven to 325° F. Butter 2 oven-proof dishes or ramekins, 8 to 10 oz. capacity each.
Whisk together the egg, sugar and Chavrie Goat Cheese in a medium bowl.
Whisk in the half-and-half and vanilla.
Stir in the roll pieces and dried cherries until well coated.
Let stand 5 minutes.
Spoon evenly into dishes. Bake 25 to 28 minutes or until set and knife inserted near center comes out clean.
Cool 15 minutes. Serve topped with a small scoop of ice cream.

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Mini Duck Confit and Chavrie Pizzas

Making a pizza at home can be simple and fun! These Mini Duck Confit and Chavrie Pizzas made with fresh game, juicy caramelized onions and Chavrie Goat Cheese bring a restaurant-quality taste to your kitchen.

PREPARATION
15 mins

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 ounces) Caramelized Onion
Chavrie Pyramid
1 pound prepared pizza dough
Olive oil, for brushing pans
6 ounces duck confit

INSTRUCTIONS

Preheat the oven to 375°F.
Put the dough out onto a well-floured surface and form the dough into 4-6 small circles using a rolling pin or stretching by hand.
Spread the top of each circle with Caramelized Onion Chavrie.
Top the cheese with evenly spaced pieces of duck confit.
Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.

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Salad with Bacon and Chavrie Goat Cheese Dressing

This classic Salad with Bacon and Chavrie Goat Cheese Dressing is simple and savory, perfect for a light lunch with a tastier kick of warm, smoky bacon and tangy creamy goat cheese.

PREPARATION
10 mins

SERVES
8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 5.3 oz. Chavrie Goat Pyramid
4 slices bacon
½ cup olive oil
2 tbsp. white balsamic vinegar
1 pkg. ready to eat Mesclun salad mix or Field greens
Salt and pepper to taste

INSTRUCTIONS

Cut bacon slices into ¼ inch strips and sauté over medium heat until crispy.
Drain off excess fat.
Deglaze the sauté pan with the white balsamic vinegar and remove from heat.
Add Chavrie Goat Cheese Pyramid and olive oil and mix well.
Season with salt and pepper.
Pour prepared dressing into saucier.
Arrange salad mix on plates and drizzle with prepared dressing while slightly warm.

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Stuffed Mushrooms with Chavrie Goat Cheese

Enjoy these Stuffed Mushrooms with Chavrie Goat Cheese, each of them piled high with savory whipped goat cheese, spiked with fresh parsley, and topped by crunchy baked breadcrumbs. In this recipe, we also used sausage for a hearty, meatier filling.

PREPARATION
30 mins

SERVES
8-12

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

24 ea. 2-2 1/2 inch stuffing mushrooms
8 oz. bulk (loose) Italian sausage
½ C Italian style bread crumbs
1 pkg. 5.3 oz Chavrie Pyramid plain or Basil and Roasted Garlic
2 Tbsp. Chopped fresh parsley

INSTRUCTIONS

Preheat oven to 350°F.
Clean mushrooms with a soft brush or cloth.
Remove the stems of the mushrooms and chop in food processor.
Mix sausage , bread crumbs. 2/3 package of Chavrie and chopped mushroom stems.
Stuff each mushroom cap with about 1 Tbsp. of sausage mixture.
Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.

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Tarragon Chicken with Mushrooms and Chavrie Goat Cheese

This creamy Tarragon Chicken with Mushrooms and Chavrie Goat Cheese is the perfect blend of bold pairings: tart goat cheese and anise-flavored tarragon. Complement it with tender shiitake mushrooms for a balanced, delightful recipe.

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

4ea. (8 oz. each) Chicken breast, boneless, skinless
To taste Sea salt and black pepper
2 Tbsp. vegetable oil
1 Tbsp. unsalted butter
2 cups Shiitake mushrooms, sliced
3 oz. Shallots, minced
1 cup dry white wine
2 tsp. Dijon mustard
2 Tbsp. Fresh tarragon, chopped
1 pkg. 5.3 oz. Chavrie Pyramid
1 pkg. (7 oz.) Alouette Crème Fraîche

INSTRUCTIONS

Season chicken with salt and pepper.
Heat oil and butter in large sauté pan until the butter is melted. Sear chicken, 2 mins. on each side, and remove from pan.
Add mushrooms and shallots, and sauté until mushrooms become tender.
Add wine, mustard, Chavrie and Alouette Crème Fraiche to center of the pan stir until blended, reduce to low heat.
Return chicken to the pan and simmer for 10 mins.
Place chicken on serving dishes.
Add tarragon to sauce and salt and pepper to taste.
Top chicken breasts with finished sauce.

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Sundried Tomato Chavrie Tapenade Canapes

These Sundried Tomato Chavrie Tapenade Canapes are absolutely divine! Toasty water crackers, topped with Chavrie Sundried Tomato & Garlic Goat Cheese and a delicious kalamata olive tapenade make for the perfect party appetizer you won't be able to stop reaching for!

PREPARATION
10 mins

SERVES
6-8

CHEESE
Chavrie Sundried Tomato & Garlic Goat Cheese

INGREDIENTS

1 pkg. (4 ounce) Sundried Tomato Chavrie Goat Log
1 jar olive tapenade
1 sleeve (about 12) water crackers
1 can sliced black olives for garnish
Fresh thyme for garnish

INSTRUCTIONS

Lay crackers out on a flat surface and spread about 1 teaspoon of tapenade on each.
Slice Sundried Tomato Chavrie Goat Log into 12 even slices using a cheese wire, if possible.
Top each prepared cracker with a slice of Sundried Tomato Chavrie Goat Log.
Garnish with sliced olives and fresh thyme sprigs and serve.

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Tropical Fruit Salad with Chavrie Goat Cheese

This creamy, satisfying tropical Fruit Salad with Chavrie Goat Cheese is perfect as either a fresh summer salad or sweet dessert with a zesty citrus kick and a dash of pineapple punch. Nutty coconut milk and crispy toasted coconut adds a welcome crunch to this lively mix.

PREPARATION
10 mins

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1-7 oz. can Pineapple chunks drained
1-4 oz. can Mandarin orange segments drained
1-7 oz. Can Tropical fruit salad drained
2 oz. Coconut milk
1 pkg. Chavrie Pyramid
1/4 C Toasted coconut to garnish

INSTRUCTIONS

Mix all ingredients together omitting the coconut and place in a serving dish and chill.
Sprinkle toasted coconut over the top.

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Wild Rice Stuffing with Chavrie Fresh Goat Cheese Log

This delectable Wild Rice Stuffing recipe combines wild rice, vegetables, chestnuts and dried cranberries with creamy and tangy Chavrie Fresh Goat Cheese, to create a unique and delicious side for any family meal!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 (4 oz.) Chavrie Fresh Goat Cheese Log, Original
4 cup water
1 cup wild rice
½ cup onions (minced)
½ cup celery (diced)
½ cup carrot (diced)
6-8 chestnuts
½ cup dried cranberries
4 each Cornish hens
salt and pepper to season

INSTRUCTIONS

Cook the rice in boiling water following directions on the package.
In a separate pan, sauté together the carrots, onions and celery.
When rice is almost cooked, add the sautéed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool.
Pre-heat oven to 375° F.
Prepare the hens by seasoning the interior body cavity with salt and pepper.
Spoon liberal spoonfuls of the wild rice mixture into the hens.
Divide the Chavrie logs into 4 slices.
Insert one slice of Chavrie log into each hen.
Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers.
170 degrees, allow hens to rest.

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Tomato Soup with Chavrie Goat Cheese

This Tomato Soup, made exclusively with Chavrie Goat Cheese, is a simple and easy way to make soup that uses just a few ingredients and is full of bright, tangy flavor. Who knew goat cheese could be swirled into a creamy tomato goodness just before serving?

PREPARATION
15 mins

SERVES
5

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 ea. 8oz. can Condensed Tomato Soup
8 oz. Vegetable stock or water
1 pkg. 5.3oz. Chavrie Pyramid

INSTRUCTIONS

Mix all ingredients together in a sauce pot.
Bring to a boil and serve.

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Waldorf Salad with Chavrie Goat Cheese

Fruit, nuts, and cheese are the perfect combination over greens, try them in this brightly flavored Waldorf Salad, made with Chavrie Goat Cheese for a tangy kick of fresh cheesy goodness.

PREPARATION
10 mins

SERVES
2

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. Red Delicious apples
1 ea. Stalk of celery
½ tsp. Lemon juice
1 pkg. 5.3oz. Chavrie Pyramid
½ C Walnut pieces

INSTRUCTIONS

Core and dice apples.
Dice celery.
Mix apples, celery and lemon juice with Chavrie.
Serve on a bed of lettuce and top with walnut pieces.

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Tzatziki with Chavrie Goat Cheese

Try this Tzatziki made with Chavrie Goat Cheese for a traditional tzatziki sauce with a new twist, fresh goat cheese! It's perfect to serve over blackened salmon with olive oil soaked grilled vegetables.

PREPARATION
30 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. Large English cucumber (peeled, diced 1/2 inch)
1 pkg. Chavrie Goat Cheese
1/2 tsp. Garlic, chopped fine
1 Tbsp. Mint, chopped
1 Tbsp. Dill, chopped
1 oz. Lemon juice
Salt and pepper to taste

INSTRUCTIONS

Drain cucumbers for 10 minutes in a colander.
Meanwhile combine all remaining ingredients.
Fold in the drained cucumbers.
Refrigerate overnight before serving.
Serve with pita chips.

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Vichyssoise with Chavrie Goat Cheese

Experience this traditional French classic creamy potato and leek soup with a rich goat cheese garnish in this Vichyssoise, made with Chavrie Goat Cheese! You can even save and use the tougher green parts of the leek to make salads or stir-fry.

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. Leeks (chopped and washed)
1 C Sliced white mushrooms
2 Oz. Vegetable oil
1 Qt. Chicken stock
1 ea. Large Russet Potato (peeled and diced)
2 pkg. Chavrie Goat Cheese (reserve 1 pkg. for garnishing)

INSTRUCTIONS

Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked.
Add the Chavrie and season with salt and pepper.
Pour entire contents in a blender and puree or puree with a hand held mixer.
Strain through a fine chinois.
Chill in the refrigerator overnight and serve very cold.
Garnish with a dollop of Chavrie in each chilled bowl.

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Vegetable Lasagna with Chavrie Goat Cheese

Fresh veggies, goat cheese and parmesan add so much fabulous flavor to this Vegetable Lasagna, made with Chavrie Goat Cheese that you won't miss the meat! This fun twist on an epic classic is definitely hearty and will make a vegetarian crowd very happy.

PREPARATION
1 hour

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 small summer squash
1 ea. eggplant peeled
Kosher salt
1 12 oz. jar roasted red peppers drained
1 pkg. Chavrie pyramid
1/3 C pitted olives
2 tsp. chopped thyme
2 ea. eggs
1 jar tomato sauce
1 box ready to use Lasagna noodles
Freshly ground black pepper
1/4 C grated Parmesan

INSTRUCTIONS

Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
Slice the peppers lengthwise into 1 1/2-inch strips.
Preheat the oven to 375 degrees F.
Mix the Chavrie, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
Spread 1 cup of the tomato sauce into the bottom of an 8×11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash, peppers and pasta.
Spread sauce evenly over pasta.
Dollop spoonfuls of the cheese mixture over the sauce cover.
Repeat with the remaining eggplant, squash, goat cheese, and sauce.
Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
Let lasagna stand for 10 minutes before slicing.

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Stuffed Turkey Burgers with Chavrie Goat Cheese

These Stuffed Turkey Burgers have a melty Chavrie Goat Cheese surprise inside a luscious burger! Complete them with crispy greens and low-carb vegetables drizzled with extra virgin olive oil and a dash of balsamic vinegar.

PREPARATION
30 mins

SERVES
6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-4oz. Chavrie Goat log
2½ lbs. Ground Turkey
2 ea. Eggs
½ tsp. Thyme leaves
½ tsp. Chopped garlic
6 ea. Hamburger rolls

INSTRUCTIONS

Slice Chavrie goat log into 6 equal disks.
In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper.
Mix gently to bring all the ingredients together; do not over mix.
Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie disks onto patties, pressing down lightly.
Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference.
Place in rolls and serve with your favorite accompaniments.

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Stuffed Grape Leaves with Chavrie Goat Cheese

Inspired by Turkey's stuffed grape leaves, this Stuffed Grape Leaves with Chavrie Goat Cheese recipe ingeniously wraps goat cheese in the briny leaves with a delectable garlicky tomato rice blend, to serve cooled with olive oil and dill.

PREPARATION
1 hour

SERVES
4-5

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

½ C minced onions
2 Tbsp. olive oil
1 tsp. chopped garlic
1 ea. tomato, chopped
1 oz lemon juice
1 C cooked long grain rice
1/4 C chopped dill
1 pkg. 4 oz. Chavrie Goat Log
1 (16-ounce) jar grape leaves

INSTRUCTIONS

Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
Stir in the rice.
Remove the pan from the heat and stir in the dill.
Set aside to cool to room temperature, then refrigerate.
Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
Heat the oven to 350°F.
Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf, along with a thin slice of Chavrie.
Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
Repeat with the remaining rice mixture.
Place the rolled grape leaves into a casserole dish.
When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
Cover and bake for 45 minutes.
Let cool to room temperature and refrigerate.
Serve well chilled.

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Tart Tatin with Chavrie Goat Cheese

This Tart Tatin with Chavrie Goat Cheese celebrates combination of sweet baked apples with the creamy mild flavor of fresh goat cheese, creating a warm tart that melts in your mouth and satisfies every sense.

PREPARATION
30 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
5 each Granny Smith Apples, peeled, cored and halved
1 each lemon juiced
6 tbsp. unsalted butter
1 cup sugar
1 each prepared pie dough shell

INSTRUCTIONS

Preheat the oven to 400 degrees F.
In a large bowl toss the apple halves with the lemon juice and set aside.
Melt the butter in a 9 -inch skillet over high heat. Add the sugar and cook until the sugar melts and then caramelizes to an amber color, swirling the skillet if necessary for even browning (be very careful the sugar will be extremely hot).
Remove the skillet from the heat.
Arrange the apples, rounded sides down, over the caramelized sugar.
Return the skillet to the heat. Cook over medium-low heat until the apples are almost tender 10 to 15 minutes.
Top cooked apples in the skillet with the prepared pie dough tucking in the sides.
Bake for 15-20 minutes in the oven until golden brown.
Remove from oven and let it rest to cool for 10 minutes.
Run a knife around the edges of the tart and then place a large plate or platter over the skillet.
Using a dry towel or oven mitts, CAREFULLY grasp platter and skillet and invert, letting tart settle onto the platter and giving skillet a quick tap if necessary.
Carefully lift off the skillet and place any apples remaining in the skillet on top of the tart.
Spread the Chavrie Goat Cheese Pyramid into any gaps between the apples while still warm to let the goat cheese melt. Tart can be placed back in the oven to assist in the melting of the cheese.
Serve warm.

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Spicy Ginger & Lemon Grass Dipping Sauce with Chavrie Goat Cheese

This thai-inspired spicy ginger & Lemongrass Dipping Sauce, made with Chavrie Goat Cheese has a sweet-and-savory tang that is not only great to dip sticky rice into, but also drizzled on grilled meats, lettuce wraps, and everything in between!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 cup peanut butter
1/2 cup soy sauce
1 stalk fresh lemongrass (pulverized)
1 tsp. chopped ginger
2 tbsp. corn syrup
1 pkg. 5.3 oz. Chavrie pyramid, original

INSTRUCTIONS

Puree all ingredients in blender.
Strain through a fine mesh strainer and chill.

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Tabbouleh Salad with Chavrie Goat Cheese

A traditional Middle Eastern salad, this Tabbouleh Salad with Chavrie Goat Cheese is super easy to make, graciously gourmet and healthy on the stomach. The addition of fresh goat cheese adds a lovely zing of light and fresh flavor.

PREPARATION
30 mins

SERVES
6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

2 cups bulgur wheat
3 cups boiling water
2 tbsp. chopped parsley
1 tsp. chopped mint
1 cup red onion (minced)
1 each tomato diced
4-6 oz. olive oil
1 oz. lemon juice
1 11 oz. Chavrie Goat Log, original
Salt and Pepper to taste

INSTRUCTIONS

Place bulgur wheat in a large bowl and pour the boiling water over and cover with aluminum foil or a large lid.
Let stand for 30 minutes until the liquid is absorbed.
Mix in the remaining ingredients omitting the Chavrie Goat Log.
Season with salt and pepper and chill well.
Dice the Chavrie Goat Log and fold into the mixture.

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Stuffed Tomatoes with Chavrie Goat Cheese

These Stuffed Tomatoes, made with Chavrie Goat Cheese make an easy, quick appetizer. The goat cheese layers add a deliciously creamy texture and go spectacularly well with the savory salty bacon!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 small-to-medium tomatoes
1 pkg. 5.3 oz Chavrie Pyramid, Original
2 tbsp. sliced pimento-stuffed olives, well drained
2 green onions, thinly sliced
1 tsp. fresh thyme
4 tsp. cooked bacon pieces
fresh thyme leaves (optional)

INSTRUCTIONS

Cut tomatoes in half crosswise. Scoop out insides with spoon. Turn tomatoes upside down on several layers of paper towels to drain. Separate pulp from seeds; chop pulp.
Pat dry with paper towels.
In small bowl, mix Chavrie, tomato pulp, olives, and onions. Spoon into drained tomato halves. Sprinkle top with bacon pieces.
Garnish with fresh thyme leaves, if desired.

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Shortbread Cookies with Chavrie Fresh Goat Cheese Log

Kick your Shortbread Cookies up a notch with the addition of a Chavrie Fresh Goat Cheese Log! Top them with sweet raspberry jam, delectable orange marmalade and exquisite fig spread for an indulgent after dinner dessert.

PREPARATION
15 mins

SERVES
3-4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 (4 oz.) Chavrie Fresh Goat Cheese Log, Original
1 box short bread cookies
Raspberry jam
Orange marmalade
Fig spread
Almond butter
Walnuts or almonds for garnishing
Cinnamon or nutmeg for dusting

INSTRUCTIONS

Spread your favorite jams or spreads on the short bread cookie.
Remove Chavrie Fresh Goat Cheese Log from the packaging and slice about ¼ inch thick disks.
Top each of the prepared cookies with a single slice of Chavrie Fresh Goat Cheese Log.
Top with nuts, spices, dried fruit or the jam used.

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Shrimp Madagascar with Chavrie Goat Cheese

This Shrimp Madagascar with Chavrie Goat Cheese recipe is a perfect appetizer for any occasion. It's easy to make, yet gourmet and delicious. The goat cheese adds a nice layer of tang to the sauce!

PREPARATION
10 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 oz) Chavrie Goat Cheese
2 tbsp. vegetable oil
24 ea. 16-20 size Shrimp raw peeled and deveined
2 tbsp. Green Madagascar peppercorns crushed
2 oz. Pernod (licorice flavored liquor)
1 cup shicken stock
1 tbsp. Dijon mustard
1 tbsp. Chopped green scallion

INSTRUCTIONS

Heat a large heavy sauté pan over medium high heat and pour in oil.
Season shrimp with salt and pepper.
Sauté the shrimp in the oil for 1 minute on each side.
Remove shrimp from the sauté pan and set aside.
Pour out oil from the pan.
Add peppercorns back to the sauté pan and heat for 30 seconds.
Deglaze with Pernod*.
Add Chavrie Goat Cheese and chicken stock and bring to a boil.
Reduce until sauce is thick enough to coat the back of a spoon.
Whisk in mustard and return to a simmer.
Place shrimp back into simmering sauce to heat.
Place 6 shrimp on each plate and ladle sauce over each shrimp.
Garnish with chopped scallions.

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Soufflé Recipe with Chavrie Goat Cheese

Perfect little souffles! Make this Soufflé Recipe with Chavrie Goat Cheese for wonderful tasty soufflés that are perfect, puffy and flavorful. Make them for breakfast, brunch, or dessert.

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 Tbsp. Butter to coat the ramekin (soufflé dish)
1 Tbsp. All purpose flour to coat ramekin (soufflé dish)
1 pkg (5.3oz). Chavrie goat cheese
2 Tbsp. Butter
2 Tbsp. All purpose flour
4 oz. Milk
1 Tbsp. Parmesan cheese (grated)
4 ea. Egg yolks
1 tsp. Dry mustard
3 ea. Egg whites

INSTRUCTIONS

Preheat oven to 400° F.
Butter and flour a 8 oz. soufflé ramekin and refrigerate until ready to use.
Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute.
Add milk and simmer on low heat for 3-5 minutes stirring frequently.
Remove the saucepan from the heat and stir in the Chavrie, Parmesan cheese and dry mustard.
Season to taste with salt and white pepper.
Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.
Whip the egg whites in a mixer to a soft peak.
Gently fold ½ the whipped egg whites into the Chavrie mixture, mixing well then repeat with the remaining half of the whipped egg whites.
Transfer into the butter floured ramekin and bake in the preheated oven for 15 – 20 minutes until the soufflé rises and is golden brown.
Serve immediately.

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Spaetzle with Chavrie Goat Cheese

This Spaetzle with Chavrie Goat Cheese is a unique twist on this classic German side dish, made with a goat's cheese! Serve it alongside your favorite meat or main course and discover a new way to top your recipes.

PREPARATION
15 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. eggs
1 tbsp. chopped parsley
1 pinch nutmeg
8 oz. all- purpose flour
1 pkg. 5.3 oz. Chavrie pyramid, original
2 oz. butter
Salt and pepper to taste

INSTRUCTIONS

Combine eggs, salt, pepper, nutmeg and parsley. Mix well.
Work in the flour and Chavrie by hand to form a smooth consistency.
Let rest for 10 minutes.
Meanwhile bring a large pot of salted water to a boil.
Using a spaetzle press, drop dough in boiling water.
When spaetzle float they are cooked.
Remove spaetzle with a spider and shock them in cold water.
When chilled drain well.
To serve spaetzle sauté in butter.

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Macaroni and Cheese with Chavrie Goat Cheese

This version of a classic, combines creamy Chavrie Goat Cheese with the subtle spice of Cayenne and ground white pepper. The macaroni is mixed with the goat cheese sauce, and then topped with spices and Nutmeg. You can even serve it with a green salad and loaf of crusty bread!

PREPARATION
30 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. 5.3 oz. Chavrie Pyramid
1 C Milk
2 Tbsp. Flour
1 oz. Butter
½ tsp. Cayenne
½ tsp. Salt
¼ tsp. Ground white pepper
1 pinch Nutmeg
2 C. Uncooked Macaroni

INSTRUCTIONS

Cook Macaroni al dente rinse and reserve in stainless steel bowl.
Heat butter over medium heat in a 4 qt. capacity heavy gauge sauce pot add flour and stir well and cook for 5 minutes.
Add milk and bring to a simmer for 5 minutes.
Season with salt, pepper, cayenne and nutmeg fold in Chavrie.
Fold pasta with cheese sauce adjust seasoning.
Pour into a gratin dish or casserole.
Bake at 300F until heated and the surface is browned.

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Cranberry Chavrie Bacon and Apple Salad

This Cranberry Bacon and Apple Salad is bursting with delicious red apples and crispy bacon, perfectly complemented by Cranberry & Orange Peel Chavrie Goat Cheese, all drizzled with sweet and tangy walnut oil and apple cider vinegar blend. It's a refreshing balance of sweet and savory flavors, gorgeous for special occasions, and easy to make everyday.

PREPARATION
10 mins

SERVES
2-4

CHEESE
Chavrie Cranberry & Orange Peel Goat Cheese

INGREDIENTS

1 pkg. (4 ounces) Cranberry & Orange Peel Chavrie Goat Cheese Log
2 each red delicious apples
1/4 cup crispy bacon, chopped
1 teaspoon parsley, chopped
2 tablespoons walnut oil
1 tablespoon apple cider vinegar

INSTRUCTIONS

Dice apples and place in a medium sized mixing bowl.
Add bacon, parsley, walnut oil and cider vinegar to apples and toss.
Carefully crumble the Cranberry & Orange Peel Chavrie Goat Cheese Log into apple mixture and gently fold together.
Serve immediately.

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Herbed Cheesecake with Chavrie Goat Cheese

Cheesecake isn't just for dessert! This savory Herbed Cheesecake made with Chavrie Goat Cheese is firm, yet silky, a texture that is perfect to use on bread or crackers as a spread.

PREPARATION
20 mins

SERVES
12

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

For the Shell:

1 Cup Bread Crumbs
4 oz. Grated parmesan
1 Tbsp. Melted butter
1 tsp. Chopped rosemary

For the Filling or Batter:

2 lbs. Chavrie Goat Cheese Original
3 ea. Eggs
2 Tbsp. Flour
2 Tbsp. Milk
½ tsp. Chopped parsley
½ tsp. Chopped thyme
½ tsp. Chopped chives
Salt and pepper to season

INSTRUCTIONS

For the Shell:

Preheat oven to 350°F.
Blend all ingredients together until mixed well.
Press into the bottom of a 9 inch baking dish or false bottom pan.
Bake for 10 minutes to crisp up the shell.

For the Cheesecake:

Blend Chavrie Goat Cheese with eggs and mix well.
Add the remaining ingredients and mix.
Scatter the spinach evenly over the bottom of the pre-baked shell.
Pour custard into the shell.
Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
Use Roast Garlic and Herb Chavrie omit the herbs in batter.

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Fig Bars with Goat Cheese

The creamy, mild flavor of Chavrie Goat Cheese with the fruity tang of fig and the delicious sweetness of jam creates a mouthwatering delicacy. A tiny treat perfect for entertaining guests.

PREPARATION
3 hours to overnight

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
1 sheet prepared pie dough
1 each egg
1 cup fig jam

INSTRUCTIONS

Preheat oven to 350°.
Place 1 sheet of pie dough in a 9×13 inch baking dish and trim any excess edges to cover only the bottom of the pan.
Spread the fig jam evenly over the sheet of pie dough.
Mix the Chavrie Goat Cheese with the egg and pour mixture over the fig jam.
Bake 8-12 minutes, until set.
Cool in refrigerator at least 3 hours, or overnight.
Remove from the refrigerator when completely chilled and cut into 1 x 3 inch bars.
Arrange on a serving platter and garnish with sliced figs and grapes.
Drizzle each bar with honey before serving.

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Marinara Dip with Chavrie Goat Cheese

Less is more as they say, and in the case of this simple Marinara Dip made with fresh Chavrie Goat Cheese, that is definitely true! Creamy goat cheese baked in marinara, with black peppercorns, and crispy breadcrumbs is perfect to spread on a beautiful baguette and even garnish with fresh, fragrant basil.

PREPARATION
10 mins

SERVES
2-3

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-11 or (2) 4 oz. log Chavrie Fresh Goat Cheese Log
1 Tbsp. Olive oil
1 tsp. Fresh chopped garlic
1 28 oz. Can Tomato sauce
1 pinch Dried oregano
1 -2oz. can Sliced Black Olives
1 Tbsp. Bread Crumbs
Cracked Black peppercorns

INSTRUCTIONS

Preheat oven to 400 degrees F.
Sauté chopped garlic in olive oil ( do not brown) in a sauce pot.
Add tomato sauce, olives and oregano.
Simmer until thickened.
Set aside to cool.
Slice the Chavrie Fresh Goat Cheese Log lengthwise into 4 slices.
Place slices in a greased 9 inch casserole alternating sauce and cheese.
Season with cracked black peppercorns.
Top with bread crumbs.
Bake until bubbly and slightly brown about 20 minutes.
Serve with garlic bagel chips or garlic crostini.

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Leek Gratin with Chavrie Goat Cheese

Indulge in this mild-flavored Leek Gratin with Chavrie Goat Cheese to offer a refreshing taste variation in this baked side dish that is usually reserved for potatoes and Cheddar! When you’re looking for leeks, choose those that have a crisp, bright green top and blemish-free white bulb.

PREPARATION
10 mins

SERVES
10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
1 bunch leeks
2 tbsp. butter
1-4oz. can of sliced mushrooms
1 tbsp. flour
1 cup. milk
1 tbsp. parsley (chopped)
2 tbsp. Panko bread crumbs

INSTRUCTIONS

Preheat oven to 375° F.
Begin by removing the dark green tops of the leeks.
Split the whiter bottoms in half lengthwise.
Cut the white bottoms into ¼ inch pieces.
Wash cut pieces with cold water and drain.
Melt the butter in a sauté pan over medium high heat.
Sauté the cut leeks in the butter until translucent and slightly tender.
Add the flour to the leeks and stir for one minute.
Add the milk and Chavrie Goat Cheese and bring to a simmer.
Remove from the heat.
Arrange sliced drained mushrooms in the bottom of a greased casserole dish.
Spoon leek mixture over the top of the mushrooms.
Mix the chopped parsley and Panko bread crumbs and sprinkle over the leek mixture.
Bake in the oven for 12-15 minutes until golden brown and bubbly.

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Spinach Quiche with Chavrie Goat Cheese

This Spinach Quiche, made with Chavrie Goat Cheese, is hearty yet healthy. For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in the tart shell.

PREPARATION
15-20 mins

SERVES
8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 oz.) Chavrie goat cheese
4 Eggs
6 oz. Heavy cream or (Alouette Crème Fraiche)
6 oz. Half and Half
½ tsp Cayenne
½ tsp. Salt
¼ tsp. Ground white pepper
1 9-inch pie crust pre-baked
1 pkg. Frozen spinach, thawed and drained
1 pinch Nutmeg

INSTRUCTIONS

Blend Chavrie with eggs and mix well.
Add cream and half and half to make custard and season with salt, pepper, cayenne and nutmeg.
Scatter the spinach evenly over the bottom of the pre-baked pie crust.
Pour custard into the shell stirring with a fork to evenly distribute the spinach.
Bake at 350° F for 45 minutes, until a knife blade inserted into it comes out clean.
Let rest and serve warm.

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Roasted Red Pepper Quesadillas with Chavrie Goat Cheese

Serve this easy and healthy Roasted Red Pepper Quesadillas, made with Chavrie Goat Cheese for a gourmet twist on this delectable Mexican classic! Impress all your guests and prepare in 45 minutes or less.

PREPARATION
45 mins

SERVES
6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

12 ea. Tortilla shells
1-6 oz. jar roasted red peppers
1 pkg. Chavrie Pyramid Original
3-4 Tbsp. Butter or vegetable oil

INSTRUCTIONS

Lay out 6 tortillas on a table.
Divide the Chavrie up evenly among the tortillas and spread out to the edges.
Drain the peppers and slice in 1/4 inch strips.
Evenly distribute the roasted red peppers strips among the cheese on the tortillas.
Top each with the remaining tortillas.
Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.
Place on a towel to drain.
Cut each quesadilla into six wedges and serve with your favorite salsa.

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Roasted Red Pepper Dip with Chavrie Goat Cheese

Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy Roasted Red Pepper Dip with Chavrie Goat Cheese. Serve it with vegetables, toasted brioche, breadsticks or pita crisps.

PREPARATION
30 mins

SERVES
8-10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 ea. 8oz. jar Roasted red peppers drained
1 pkg. 5.3 oz Chavrie Pyramid

INSTRUCTIONS

Blend together in a food processor or blender.
Serve with your favorite tortilla chips.

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Pumpkin Panna Cotta with Chavrie Goat Cheese

This Pumpkin Panna Cotta with Chavrie Goat Cheese is an update on the classic Italian dessert by incorporating fresh goat cheese and a pairing of hearty pumpkin puree and a delightfully autumnal spicy pink of cinnamon.

PREPARATION
Overnight

SERVES
10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
3 cup milk
1 cup sugar
¼ tsp. vanilla extract
1 cup pumpkin puree
1 pinch cinnamon
4 tsp. powdered gelatin
4 tbsp. cold water

INSTRUCTIONS

Combine all ingredients except the gelatin and water in a sauce pan and bring to a quick simmer.
Soften the gelatin in the cold water.
Add gelatin to the warm mixture in the sauce pan and stir well.
Strain mixture through a fine mesh strainer.
Pour strained mixture into martini glasses or the ramekins of your choice.
Refrigerate overnight.
Serve with nutmeg, spiced whipped cream and toasted pumpkin seeds.

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Potato Gratin with Chavrie Goat Cheese

This Potato Gratin with Chavrie Goat Cheese is a traditional recipe with a unique twist of fresh goat cheese, creating a delicious side that compliments any meal! The tangy goat cheese melts right into the potatoes, creating a comforting and creamy texture.

PREPARATION
30 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 oz) Chavrie Goat Cheese
8 ea. medium peeled russet potatoes cut in 1inch pieces
1 tsp. chopped garlic
1 cup milk
4 oz. butter
½ cup crosscut scallions

INSTRUCTIONS

Place cut potatoes in a large saucepan, with enough salted cold water to cover the potatoes by 1/2 inch.
Bring to a simmer and cook for 20 to 25 minutes until they are tender but not falling apart.
While the potatoes are cooking, in a small saucepan heat the milk, butter, chopped garlic and Chavrie Goat Cheese over moderately low heat.
Stir mixture until the butter and goat cheese are just melted and smooth. Keep the mixture warm.
Drain the potatoes well and while still warm, mix with an electric mixer for 2 minutes.
Fold in the Chavrie mixture, the scallion, and salt and pepper to taste, and mix until the potatoes are fluffy and smooth 1-2 minutes.
Transfer the mixture to a 9 inch baking dish. (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled).
Bake in a 350 degree oven until golden brown 20-25 minutes.

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Raita with Chavrie Goat Cheese

This Raita with Chavrie Goat Cheese is a yogurt-based sauce or dip popular in Indian cooking. Its traditional used as a cooling agent in spicy Indian food. This is our twist on a classic sauce. You may use lamb or chicken!

PREPARATION
10 mins

SERVES
2

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 ea. Red Delicious apple
1 pkg. Chavrie pyramid
1tbsp. minced onion
1 tbsp. chopped mint
1 tsp. lemon juice
1 tbsp. olive oil
Salt and pepper to season

INSTRUCTIONS

Dice the apple into ¼ inch pieces.
Mix with the remaining ingredients and chill.

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Mint Dipping Sauce with Chavrie Goat Cheese

This easy Mint Dipping Sauce with Chavrie Goat Cheese appetizer is packed with flavor! Don't forget to set out a bowl of chips, a crunchy baguette, or fresh crudites to try this tasty topping.

PREPARATION
30 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1/2 C light Corn syrup
1 Tbsp. White Vinegar
1 tsp. Garlic chopped
1 C Fresh mint leaves
1 pkg. 5.3 oz. Chavrie Pyramid

INSTRUCTIONS

Mix vinegar and corn syrup in a glass bowl and heat in a microwave for 10-20 seconds.
Place mint and garlic in a blender.
Pour hot corn syrup mixture into the blender and puree.
Add the Chavrie pyramid and puree for a few more seconds.
Pour into a small serving dish and chill.
Use as a dipping sauce for Tandori’s.

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Roasted Asparagus with Chavrie Goat Cheese Dijon Sauce

Roasted asparagus tastes so good when cooked with a light coating of olive oil, salt and pepper! This Roasted Asparagus with Chavrie Goat Cheese Dijon Sauce adds to the goodness by topping roasted asparagus with capers, a quick and easy Dijon sauce with goat cheese.

PREPARATION
20 mins

SERVES
6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 1/2 lb. Fresh asparagus spears, trimmed, cleaned
2 tsp. Extra-virgin olive oil
1 pkg. 5.3 oz Chavrie Pyramid, Original
1 tbsp. Whipping cream
1 tsp. Dijon mustard
2 tbsp. Capers, drained

INSTRUCTIONS

Blanch asparagus for 1 – 1 1/2 minutes.
Heat oven to 400° F. Arrange asparagus in single layer in shallow baking pan.
Drizzle with olive oil. Bake 5 minutes or until desired doneness.
In small microwavable bowl, mix Chavrie, cream and mustard.
Microwave on High 30 seconds. Stir; microwave another 30 seconds or until warm.
Stir in capers.
Serve sauce with asparagus.

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Quick Goat Cheese Dip with Chavrie Goat Cheese

This Quick Goat Cheese Dip, blends Fresh Chavrie Goat Cheese into your favorite garlic and herbs, for a gourmet yet easy dip for delightful dinner entertaining! Impress guests and friends with this tasty treat.

PREPARATION
30 mins

SERVES
8-10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

½ -.6 oz. packet Garlic and herb salad dressing
1 pkg. 5.3 oz Chavrie Pyramid

INSTRUCTIONS

Blend together.
Serve with your favorite tortillas chips.

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Portobello Panini with Chavrie Goat Cheese

These Portobello Panini with Chavrie Goat Cheese sandwiches pair the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust arugula. Drizzle them with olive oil for a tastier kick.

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

½ C. extra-virgin olive oil, plus more for drizzling
1 lbs. Portobello mushrooms
1 pkg. Chavrie Goat Log slice in 4 equal slices lengthwise
2 Tbsp. truffle oil
1 small focaccia loaf
1 small bunch arugula

INSTRUCTIONS

Preheat grill to high.
Remove the gills from the Portobello mushrooms and marinate with olive oil.
Grill the mushrooms until cooked, remove from the grill and set on a paper towel to drain.
Cut the focaccia into 4 pieces, slice them horizontally, and drizzle with some olive oil.
Lay the 4 bottom slices of focaccia on a flat surface. Layer mushrooms evenly on each slice.
Place a slice of Chavrie on each.
Top with arugula.
Drizzle with truffle oil.
Put the tops on and gently press each sandwich to flatten it slightly. Drizzle some more olive oil over the tops.
Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly.
Serve immediately.

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Orange & Sage Salad with Chavrie Goat Cheese

This simplistic yet delicious Orange & Sage Salad with Chavrie Goat Cheese combines the distinct taste of fresh goat cheese with the sweet, tartness of oranges and the earthiness of sage, for a light and fresh treat.

PREPARATION
10 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-4 oz.log Chavrie Fresh Goat Cheese Log
6 ea. Fresh sage leaves
1 ea. Orange
1 oz. Balsamic Vinegar
1 oz. Olive Oil

INSTRUCTIONS

Slice Chavrie Fresh Goat Log into 8-10 slices.
Arrange Goat cheese slices in a single line in a shingled fashion on a rectangle platter.
Zest one Orange and reserve the zest for garnishing.
Remove peel and section each orange into segments.
Drizzle olive oil and vinegar on cheese.
Top with orange segments.
Garnish with orange zest.
Serve at room temperature with sliced baguettes or your favorite crackers.

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Peas and Tarragon with Chavrie Goat Cheese

These Peas and Tarragon with Chavrie Goat Cheese are the perfect unique side dish to make for your next dinner party! Tender peas, fresh tarragon and creamy goat cheese can complement any delicious meal.

PREPARATION
30 mins

SERVES
5-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 lb. peas
1 pkg. 5.3 oz. Chavrie Pyramid , Original
1 tsp. chopped tarragon

INSTRUCTIONS

Blend Chavrie, and tarragon in medium sauce pot.
Bring to a gentle simmer.
Add peas and simmer until thoroughly heated about 5 minutes.
Serve in a casserole dish.

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Mini Pizzas with Chavrie Goat Cheese

These bite-sized Mini Chavrie Pizzas are deliciously easy to make and make for a healthy, tangy take on the Italian classic! Use juicy plum tomatoes and creamy Chavrie Goat Cheese for a warm taste that melts in your mouth.

PREPARATION
15 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 ounces) Chavrie Pyramid
1 pkg. uncooked prepared pizza crust
2 each plum tomatoes, sliced
1 bunch basil
1 tablespoon parsley, chopped

INSTRUCTIONS

Preheat the oven to 375 degrees F.
With a small pastry cutter, cut individual circles from prepared pizza crust.
Spread Chavrie over the top of each mini pizza.
Top the cheese with sliced plum tomatoes.
Cut the fresh basil and sprinkle over the top of the sliced tomatoes.
Sprinkle with chopped parsley.
Bake until golden brown and cheese is bubbly, about 10 minutes.

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Mushroom Soup with Chavrie Goat Cheese

Delicious and frangrant, this Mushroom Soup with Chavrie Goat Cheese is so comforting on the cool Autumn day! Experience the warm and woodsy taste of earthy mushrooms with tangy goat cheese and buttery chicken stock.

PREPARATION
20 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 oz) Chavrie Goat Cheese
1 ea.. Shallot (chopped)
1 Oz. Butter
2 Tbsp. Flour
2 C. Chicken stock
2 C. Milk
1 lb. Mushrooms white or assorted wild (sliced)

INSTRUCTIONS

Sweat shallots in butter until tender (without color) in a heavy gauge sauce pot.
Add mushrooms and sauté until tender.
Add flour and stir well while remaining on the heat.
Add chicken stock and milk. Bring to a boil simmer for 20 minutes.
Carefully pour contents into a blender. And puree well ( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam..)
Return to sauce pot and bring to a simmer add the Chavrie Goat Cheese and season with salt and pepper.

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Mashed Potatoes with Garlic, Sage & Chavrie Goat Cheese

Mashed Potatoes with Garlic, Sage & Chavrie Goat Cheese are a traditional recipe with a unique taste of fresh goat cheese, garlic and sage, creating a creamy potato side that compliments any family meal.

PREPARATION
10 mins

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
3 ea. medium size baking potatoes (peeled and cut in 1 inch pieces)
4 tbsp. olive oil
1 tsp. garlic (minced)
1 /4 tsp sage

INSTRUCTIONS

In a medium saucepan cook the potatoes in salted water until tender, about 15 minutes.
Drain the potatoes and return them to the saucepan.
While still warm, add the olive oil, garlic and Chavrie Goat Cheese.
Whip the potatoes with hand held mixers until the ingredients are blended and the desired consistency is obtained.
Season with salt and black pepper.

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Lamb Roulade with Chavrie Fresh Goat Cheese Log

Enjoy a unique recipe on a special occasion! This Lamb Roulade made with fresh Chavrie Goat Cheese is perfect for a special evening, combining the warmth of lamb and the freshness of spinach.

PREPARATION
20 mins

SERVES
2

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 (4 oz.) Chavrie Fresh Goat Cheese Log , Original
2 each 8 oz. lamb loins
2 tbsp. olive oil
4 oz. baby spinach
1 tbsp. garlic (chopped)
2-3 tbsp. cooking oil
Salt and pepper to season

INSTRUCTIONS

Heat 2 tbsp. olive oil in a sauté pan over medium high heat.
Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.
Set aside to cool.
Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.
Season the loin with salt and pepper.
Squeeze the excess water from the spinach and spread evenly over the lamb loin.
Split the Chavrie Fresh Goat Cheese Log in half lengthwise and then in half again to create 4 lengthwise quarters.
Place 2 quarters end to end on each prepared lamb loin.
Roll and truss each prepared loin.
Preheat oven to 375°F.
In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.
Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.
Remove from the oven and let rest for 10 minutes.
Remove string and slice into 1/2 medallions.
Divide among 2 plates and serve.

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Mediterranean Dip with Chavrie Goat Cheese

Relish in this savory Mediterranean Dip with Chavrie Goat Cheese, heavy on aromatic basil pesto, perfectly salted Kalamata olives, juicy red tomatoes and, of course, supremely creamy goat cheese!

PREPARATION
30 mins

SERVES
10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 pkgs. 5.3 oz. Chavrie Pyramid, Original
¼ cup refrigerated pesto
½ small tomato, seeded, diced
2 tbsp. sliced pitted Kalamata olives
2 green onions, thinly sliced
thin slices French baguette or assorted crackers

INSTRUCTIONS

Spread Chavrie evenly in shallow serving bowl. Spread pesto almost to edges. Top with tomato, olives, and onions. Serve with baguette slices or crackers.

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Asian Chilled Pasta with Chavrie Goat Cheese

This Asian Chilled Pasta made with creamy Chavrie Goat Cheese is simple to put together and will become a family favorite! A zesty treat with the lively taste of ginger, rice vinegar and soy sauce.

PREPARATION
20 mins

SERVES
5-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

For the Dressing:

1 cup peanut butter
1/2 cup soy sauce
1/2 cup rice vinegar
1 stalk fresh lemongrass (pulverized)
1 tsp. chopped ginger
2 tbsp. corn syrup
1 pkg. 5.3 oz. Chavrie pyramid, original

For the Pasta Salad:

1 lb. Asian pasta or angel hair pasta
1 cup red pepper chopped
1 ea. scallion
1/4 inch crosscut
1 tsp. ginger chopped
1 tsp. garlic chopped
1 tsp. cilantro
1 tsp. sesame seeds
1 oz. sesame oil
2 oz. rice vinegar
1 ea. 4 oz. Chavrie Goat Log

INSTRUCTIONS

Mix all dressing ingredients together, mix well and set aside.
Boil the pasta Al dente and rinse under cold water.
Mix all the remaining ingredients for the pasta salad crumbling in the Chavrie.
Gently fold in 1 -2 cups of the dressing and chill.

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Hummus Recipe with Chavrie Goat Cheese

Each layer of flavor in this Hummus and Chavrie Goat Cheese dip is simply divine! The hummus is creamy with a healthy table spoon of roasted lemon juice. Crudites and crackers make this unofficial meal satisfying and complete!

PREPARATION
5 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. Chavrie Goat Cheese
1 pkg. Hummus
1 Tbsp. Lemon juice
1 Tbsp. Chopped Cilantro

INSTRUCTIONS

Combine all ingredients and mix well.
Transfer mixture to a serving dish and refrigerate.
Serve with your favorite chips.

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Maple Syrup and Chavrie Goat Cheese Dip

This silky smooth Maple Syrup and Chavrie Goat Cheese dip is whipped with sweet maple syrup for a sugary spread that’s perfect for slathering onto pumpkin bread, pancakes, or apple pie. It’s similar to cream cheese frosting, but with a little more kinky tang to it!

PREPARATION
2 mins

SERVES
4-5

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. 5.3 oz Chavrie Pyramid
2 tsp. Maple syrup
1 tsp. light brown sugar

INSTRUCTIONS

Mix all ingredients together.
Serve with shortbread cookies.

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Jalapeno Queso with Chavrie Goat Cheese Dip

This hot and spicy Jalapeno Queso with Chavrie Goat Cheese Dip, complete with diced tomatoes and hot sauce, is perfect to soak crunchy chips into for the ideal party platter, or spread on warm and hearty bread for a quick appetizer before dinner.

PREPARATION
5 mins

SERVES
2

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz) pkg. Chavrie Goat Cheese
1 8oz. can diced tomatoes, drained
1 ea. jalapeno pepper diced
2 tsp. hot sauce

INSTRUCTIONS

Mix all ingredients in a glass bowl and slowly heat in the microwave until piping hot.
Salt and freshly ground black pepper to taste.

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German Potato Salad with Chavrie Goat Cheese

The goat cheese melts into the dressing of this German Potato Salad made with Chavrie Goat Cheese and hot Yokon gold potatoes, which reign supreme in this warm, creamy recipe, made even tangier with minced onions, apple cider, and spicy dijon mustard.

PREPARATION
30 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

2 lbs. Yukon gold potatoes
1/2 lbs. Bacon cut in ¼ inch strips
3/4 C Onion minced
1/3 C Apple cider vinegar
1/4 C Sugar
1 Tbsp. Dijon mustard
1 tsp. Salt
2 4 oz. Chavrie® Goat Log
2 Tbsp. Chives, cut ½ inch for garnish

INSTRUCTIONS

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
Set aside in a warm place.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
Pour off the rendered fat, reserving 1/4 cup in the pan.
Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
Top with crumbled Chavrie Goat Log, bacon and garnish with the chives.
Serve warm.

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Guacamole with Chavrie Goat Cheese

In this easy Guacamole with Chavrie Goat Cheese recipe, we mix in a little creamy goat cheese goodness with the avocados, for a tangy version of a classic favorite. Serve it with tortilla chips and crunchy vegetables like kohlrabi and carrots.

PREPARATION
10 mins

SERVES
3-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

3 ea. Ripe Avocados
½ tsp. Lemon juice
2 Tbsp. Lime juice
1 tsp. Cumin
1 tsp. Tabasco
1 pkg. 5.3 oz Chavrie Pyramid
1 ea. Diced Tomato
Season with Salt and Pepper

INSTRUCTIONS

Split the avocado in half remove the core and scoop pulp into food processor bowl.
Puree until smooth.
Add lemon juice, lime juice , cumin, Tabasco and Chavrie mix well.
Season with salt and pepper.
Remove from the food processor and fold in the diced tomato.
Serve immediately with tortilla chips.
Cut your prep time by simply blending Chavrie with prepared guacamole.

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Grilled Steak with Creamy Herbed Chavrie Goat Cheese Topping

This Grilled Steak with Creamy Herbed Chavrie Goat Cheese Topping recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. 5.3 oz. Chavrie Pyramid, Original
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh parsley
1 tbsp. fresh basil chiffonade*
4 beef tenderloin, T-bone, or sirloin steaks
1 garlic clove, crushed
salt and pepper

INSTRUCTIONS

In small bowl, mix Chavrie, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie sauce over steaks.
To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

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Goat Cheese Spread with Chavrie Goat Cheese

This tangy and original sweet-and-savory spread made with Chavrie Goat Cheese is the perfect appetizer for a gourmet dinner to remember! The candied fruits and freshness of the goat cheese are perfectly balance by herbed parsley and aromatic olive oil.

PREPARATION
30 mins

SERVES
8-10

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. 5.3 oz. Chavrie Pyramid
2 tbsp. chopped dried tart cherries
2 tbsp. diced dried apricots
1 tbsp. finely diced crystallized ginger
1 tsp. extra virgin olive oil
1 tsp. minced fresh parsley
20 thin slices French baguette

INSTRUCTIONS

Heat broiler. Spread Chavrie in small shallow oven-proof dish.
Sprinkle with cherries, apricots and ginger. Drizzle with olive oil.
Broil 3 inches from heat for 2 to 3 minutes or until cheese is warm.
Sprinkle with parsley. Serve with baguette slices.

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Grilled Salmon with Chavrie Goat Cheese Caper Sauce

Serve up this moist and silky Grilled Salmon with Chavrie Goat Cheese Caper Sauce, for a protein-packed meal that is easy, fast, healthy and flavorful! Dress up the dish with a delicious dip that livens up flavor with zesty capers and lemon.

PREPARATION
30 mins

SERVES
6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 ½ lb. salmon fillet, about 1 inch thick
3 tbsp. mayonnaise
2 tbsp. chopped fresh dill weed
1 pkg. 5.3 oz. Chavrie Pyramid
2 tsp. grated lemon peel
2 tbsp. fresh lemon juice
3 tbsp. capers, drained

INSTRUCTIONS

Heat grill to medium heat. Spread 1 tablespoon of the mayonnaise on surface of the salmon. Sprinkle with 2 teaspoons of the dill.
Place on grill skin side down. Cover and cook 10 to 12 minutes over medium heat or until fish flakes easily with fork. (Skin will probably adhere to grill. Slide wide spatula between skin and flesh to remove from grill.)
Meanwhile, in a small bowl, combine remaining mayonnaise and dill weed, Chavrie Goat Cheese, lemon peel, lemon juice, and capers. Serve over salmon.

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Gnocchi with Chavrie Goat Cheese

These Gnocchi with Chavrie Goat Cheese are a great twist on a the Italian classic dish. Make them at home by following this quick and painless recipe. The fresh goat cheese adds a creaminess that is out of this world!

PREPARATION
30 mins

SERVES
6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. Baking potatoes
2 ea. Egg yolks
1 ea. Egg
1 pkg. 5.3 oz. Chavrie Pyramid
2 -4 oz. all purpose flour
Pinch Nutmeg
Season with Salt and Pepper

INSTRUCTIONS

Bake the potatoes at 350°F until tender.
Split in half and scoop out the pulp.
Rice the pulp and mix with egg yolks, egg and Chavrie mix well.
Incorporate the flour until a stiff dough is formed.
Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.
Cook in boiling salted water.
Serve the gnocchi tossed with butter or olive oil and chopped parsley.

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Green Beans with Chavrie Goat Cheese

These unique Green Beans, made with Chavrie Goat Cheese add a unique and add a zing to traditional side dishes. The goat cheese adds a layer of tangy taste to this classic recipe for a unforgettably delicious twist!

PREPARATION
5 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3oz Chavrie Pyramid, original
1 lb. cut green beans

INSTRUCTIONS

Remove Chavrie from package in a medium sauce pot.
Bring to a gentle simmer.
Add green beans.
Place in a casserole dish.
Bake for 5-7 minutes.
Garnish with chopped parsley.

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Frittata with Chavrie Goat Cheese

Succulent potatoes, goat cheese and fresh herbs pair with eggs in this easy and elegant Frittata with Chavrie Goat Cheese. The earthiness of the potatotes pair beautifully with tangy goat cheese, and a handful of fresh herbs ties it all together!

PREPARATION
30 mins

SERVES
6-8

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

3 Tbsp. Olive oil
¼ C minced onion
2 C cooked and diced potatoes
12 Eggs
2 tsp. chopped parsley
2 tsp. chopped chives
1 pkg. 4 oz. Chavrie Goat Log
Salt and pepper to season

INSTRUCTIONS

Preheat oven to 325° F.
Heat the olive oil in a 10 inch non stick skillet over medium heat.
Sauté the onions for one minute add the diced potatoes.
Season the eggs with salt and pepper and mix well. Add the parsley and chives, pour them over the onions and potatoes, stir to mix.
Reduce the heat to low and cover and cook until the eggs are nearly set or firm 10 -15 minutes.
Remove the cover.
Slice the Chavrie Goat Log into ¼ inch slices and place them in pizza topping fashion on the nearly cooked eggs.
Return to the oven uncovered to finish cooking 5-6 minutes.
When cooking is complete slide frittata onto a serving plate, cut in wedges and serve.

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Grape Salad with Chavrie Goat Cheese

There’s nothing better than the sweet, juicy black and white grapes, toasty crunchy almonds, creamy goat cheese with celery stalk for garnish in this Grape Salad with Chavrie Goat Cheese. Add some peachy white balsamic or lemon juice and you're all set!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 C ea. Red and White grapes (split in half)
1 ea. Celery Stalk (diced)
1 pkg. Chavrie
1/2 C Slivered Almonds
1 tsp. Lemon juice

INSTRUCTIONS

Mix all ingredients together and refrigerate overnight.
Before refrigerating place in a decorative mold for serving. Then refrigerate and unmold the next day to enhance the presentation.

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Chilled Cucumber Avocado Soup with Chavrie Goat Cheese

This Chilled Cucumber Avocado Soup with Chavrie Goat Cheese is quite unique and absolutely delicious. The creamy fresh goat cheese and velvety avocados complement the crisp cucumbers with a touch of sweetness from coconut milk!

PREPARATION
10 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3oz) Chavrie goat cheese
3 ea. Seedless cucumber (peeled and cubed)
2 ea. Ripe avocados
¼ C Unsweetened coconut milk
3 ea. Lime juice
1 tsp. Cumin
1 tsp. Tabasco
1 Tbsp. Ginger minced
Salt and Pepper to season

INSTRUCTIONS

Split the avocado in half, remove the pit and scoop pulp into a blender.
Add cucumber pieces.
Puree until smooth.
Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie, blend well.
Season with salt and pepper.
Chill well before serving.

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Fennel Appetizer Salad with Chavrie Goat Cheese

The combination of creamy goat cheese, fresh herbs, delicious walnuts, thin and crunchy vegetables, with rich olive oil, lemon, and a little salt in this Fennel Appetizer Salad, made with Chavrie goat cheese is very addictive! Learn how to prepare it minutes.

PREPARATION
15 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 oz) Chavrie goat cheese
2 ea. Gala apples
1 ea. Celery stalk
1 ea. Fennel bulb
½ tsp. Lemon juice
½ C Walnut pieces

INSTRUCTIONS

Remove core and slice apples.
Remove core and slice fennel.
Cross cut celery.
Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
Fold in Chavrie.
Serve on a bed of baby salad and top with walnut pieces.

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Easter Bread with Chavrie Fresh Goat Cheese Log

This delicious Easter Bread topped with Chavrie Fresh Goat Cheese is bursting with amazing fresh flavors and will be a perfect addition to your holiday dinner table, potlucks or garden parties.

PREPARATION
2 hours

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 4 oz. Chavrie Fresh Goat Cheese Log, Original
1/2 cup milk
2 pkg. dry yeast
5 cups or 1 lb 4 oz. bread flour
6 eggs
3 tbsp. or 1 oz. sugar
1 tsp. salt
12 oz. butter (softened)
1 egg for egg wash

INSTRUCTIONS

In sauce pan, heat milk to scald and let cool to room temperature.
Add the first cup or 4 oz. of bread flour and yeast and let rise until doubled in volume.
Using the paddle attachment in mixing bowl, begin adding eggs gradually while mixing on slow speed.
Add remaining dry ingredients to form a soft dough.
Begin adding butter on slow speed until all butter has been added and incorporated well.
Divide the dough into five equal pieces and place in a round cake pan.
Cut the Chavrie Fresh Goat Cheese Log into 5 pieces and place a piece in the center of each separate section of bread dough.
Let dough rise for 30 minutes.
Preheat oven to 375° F.
Brush with egg wash and bake for 50 minutes – 1 hour, until golden brown.

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Crème Brulée with Chavrie Goat Cheese

Add some fun to your crème brûlée texture and flavor! Delicious Chavrie Goat Cheese puts an amazing spin on an everyday classic, with an irresistible sweet crust made with warm caramelized sugar.

PREPARATION
20 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2- 5.3 oz pkgs. Chavrie Goat Cheese
1 pint Heavy cream
1 ½ C Sugar divided (1/2 C for caramelizing)
7 ea. Egg yolks
½ tsp. Vanilla extract

INSTRUCTIONS

Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
In a medium bowl, whisk together 1 cup sugar, Chavrie Goat Cheese and the egg yolks until well blended.
Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. or 1 -9 inch crème brulee dish.
Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, caramelize the sugar and form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.

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Curried Appetizer Soup with Chavrie Goat Cheese

Tangy in its mildest rendition, Delicious and fragrant, this Curried Appetizer Soup with Chavrie Goat Cheese is very comforting soup especially on a cool Autumn day! Bringing you the memories of a forest on a rainy day!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea Leeks (chopped and washed)
1 C Sliced white mushrooms
2 oz. Vegetable oil
2 ea Granny Smith apples (cut in wedges)
24 oz. Apple cider or juice
7 oz. Coconut milk
2 tsp. Curry powder
1/2 tsp. Turmeric
2 pkg. Chavrie (reserve 1 pkg. for garnishing)

INSTRUCTIONS

Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot.
Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to boil and simmer for 20 minutes. Add the Chavrie and season with salt and pepper.
Pour entire contents in a blender and puree or puree with a hand held mixer.
Strain through a fine chinois. And keep warm.
Serve hot.
Garnish with slices of apple or a dollop of Chavrie.
Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese is bubbly. Serve immediately.

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Creamy Polenta with Chavrie Goat Cheese

This Creamy Polenta with Chavrie Goat Cheese is easy to make and perfectly complements any meat dishes you can possibly ever want. You can’t know how good this smells until you cook it. Guests will kiss you!

PREPARATION
25 mins

SERVES
2

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 cups water
2 cups milk
1 cup medium polenta
1 tbsp. choped lemon zest
1 tsp. Kosher salt
1 pkg. Chavrie Pyramid

INSTRUCTIONS

In medium pot with high sides combine the water, milk and bring to a boil over high heat.
Reduce the heat to low and slowly pour in the polenta while whisking constantly.
Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
Stir in the Chavrie, lemon zest and kosher salt.

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Cranberry Chavrie Belgium Endive Salad

This Cranberry Belgium Endive Salad, made with Chavrie goat cheese and a lively sour dressing, is the crunchy and colorful fresh side you'll be dying to try. Serve it as an appetizer or snack amongst friends, and see how hooked they'll be on this perfect sweet and savory mix.

PREPARATION
15 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

3 heads Belgium endive
2 ounces white balsamic vinegar
1/4 cup walnut oil
1 pkg. (4 ounces) Cranberry Chavrie Goat Log
1 tablespoon parsley, chopped
1/2 cup walnuts, chopped
Salt & pepper to season

INSTRUCTIONS

Remove core from endive and separate and reserve 12 leaves for garnish.
Cut remaining endive into 1/2 inch pieces.
In a mixing bowl combine cut endive, walnuts, walnut oil, and balsamic vinegar. Season with salt and pepper.
Carefully crumble Cranberry Chavrie Goat Log into bowl and gently toss with seasoned endive.
Arrange whole leaves decoratively on serving platter and top with salad and serve.

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Cupcake with Chocolate Frosting & Chavrie Goat Cheese

We're obsessed with using goat cheese as a gourmet substitution for cream cheese in this Cupcake with Chocolate Frosting & Chavrie Goat Cheese. The sweetened cheese adds an amazing depth of flavor and complements the richness of the cupcake!

PREPARATION
10 mins

SERVES
6-8

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
8 oz. white cream cheese (any brand)
1 ½ cup confectioners sugar
4 oz. white chocolate morsels

INSTRUCTIONS

In a stainless steel electric mixer bowl mix Chavrie Goat Cheese Pyramid, white cream cheese and sugar. Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.
While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.
Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.
Use to decorate cupcakes or carrot cake.

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Creamy Risotto with Chavrie Goat Cheese

The simple addition of a little goat cheese makes this Creamy Risotto with Chavrie Goat Cheese extra tangy and comforting. Throw on the parsley, the pesto and a little minced onion and you’ll want to save the entire dish for yourself!

PREPARATION
5 mins

SERVES
4-5

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3oz) Chavrie Basil and Roasted Garlic Goat Cheese
5 C Chicken stock or broth
1 Tbsp. Olive oil
½ C Minced onion
1 cup Arborio rice
½ C White wine
2 tsp. Flat leaf parsley finely chopped
2 Tbsp. Pesto

INSTRUCTIONS

Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
Heat olive oil in a thick-bottomed saucepan.
Add minced onions and cook until translucent.
Pour in the arborio rice, cook for 4 minutes, stirring until well coated.
Turn the heat to high and add the white wine, simmer until mostly absorbed.
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
Stir in Italian parsley, and Chavrie.
Season with salt and pepper serve immediately.

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Asparagus Soup with Chavrie Goat Cheese

This easy Asparagus Soup with Chavrie Goat Cheese is made with juicy white leeks, chicken stock, fresh asparagus and creamy goat cheese. This is a simple and easy-to-make soup that tastes just like spring!

PREPARATION
45 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 ea. Leeks white only (chopped and washed)
1 Oz. Butter
2 Tbsp. Flour
2 C. Chicken stock
2 C. Milk
2 Bunches Asparagus cut in 1 inch segments (you can use stems but remove the woody section)
1 pkg. 5.3oz. Chavrie Pyramid

INSTRUCTIONS

Sweat leeks in butter until tender (without color) in a heavy gauge sauce pot.
Add flour and stir well while remaining on the heat.
Add chicken stock and milk. Bring to a boil simmer for 20 minutes
Add asparagus and simmer until tender.
Carefully remove asparagus with a slotted spoon and place in blender. Add the cooking liquid and blend well.( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam..)
Strain through a fine chinois. Bring to a simmer add the Chavrie and season with salt and pepper.
The soup can be served with crab and garnished with blanched asparagus spears.

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Baby Greens with Creamy Chavrie Goat Cheese Vinaigrette

This Baby Greens Salad with Creamy Chavrie Goat Cheese, crunchy sweet croutons, and delicious baby salad greens topped with the honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

PREPARATION
30 mins

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5 oz.) baby salad greens, washed and dried
1/3 cup purchased vinaigrette dressing
½ tsp. honey (optional)
½ pkg. 5.3 oz. Chavrie Pyramid, Original
1 cup purchased croutons

INSTRUCTIONS

Place salad greens in large salad bowl. In small bowl, mix vinaigrette, honey (if desired) and Chavrie until smooth.
Pour over greens, toss to coat. Add croutons, toss to mix.

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Chestnut & Clementine Trifle with Chavrie Goat Cheese

Make this ultimate Chestnut & Clementine Trifle with Chavrie Goat Cheese with soft sponge, caramelized clementines, a sprinkle of sage, zesty orange liqueur and a chestnut crunch. We think it would be the crowning glory on your Christmas or festive dinner table!

PREPARATION
Refrigerate 1 hour - overnight

SERVES
4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 (5.3 oz.) Chavrie Goat Cheese Pyramid, Original
6 oz. chestnut pieces
2 tbsp. sage (chopped)
1 lb. prepared pound cake
6-8 Clementine (skin removed and sectioned)
¾ cup orange liqueur (Grand Marnier)

INSTRUCTIONS

In the bottom of a trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit.
Soak the pound cake with about 1/4 cup of the orange liqueur.
Arrange chestnuts and Clementine pieces over the soaked pound cake and sprinkle with chopped sage.
Spread 1/2 of the Chavrie Goat Cheese Pyramid over the Clementine layer.
Repeat layering.
Garnish with any remaining chestnut and Clementine pieces and sage.

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Baked Goat Cheese Log with Chavrie Goat Cheese

Say hello to this baked goat cheese! This Baked Goat Cheese Log with Chavrie Goat Cheese is warm and easy to spread, packed with a little sweetness and crunch. The best part? This appetizer requires only five ingredients.

PREPARATION
Refrigerate 1 hour - overnight

SERVES
3-4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-11 oz. Chavrie Fresh Goat Cheese Log
1 sheet frozen puff pastry dough
1 egg (for egg wash)
1 cup dried cherries
1 fresh rosemary roughly chopped

INSTRUCTIONS

Thaw puff pastry as directed.
Spread 1 sheet puff pastry on flat work surface; arrange dried cherries in center in a 6 inch square shape.
Sprinkle chopped rosemary over cherries.
Place Chavrie Fresh Goat Cheese Log in the center of prepared puff pastry round side down.
Brush egg wash onto uncovered sides of pastry.
Begin wrapping sides of pastry around the Chavrie Fresh Goat Cheese Log gently pressing at the overlap to seal well.
Pinch ends of pastry firmly around the cheese and trim excess pastry.
Place on a sheet tray and refrigerate a minimum of 1 hour.
Preheat oven to 375° F 10 minutes before baking.
Bake 10-15 minutes, until golden brown.
Cool 10 minutes before serving.

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Chicken Tandori with Chavrie Goat Cheese

The tandoori masala provides all the flavor and spiciness needed for this Chicken Tandori with Chavrie Goat Cheese, which counteracts it with a tangy, creamy texture. Flavorful, grilled, Indian spiced chicken, crispy minced onion and turmeric can even be piled onto yogurt topped naan flatbreads!

PREPARATION
30 mins

SERVES
4-5

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

For Marinade:

2 Oz. Vegetable oil
½ C Minced onion
½ tsp. Chopped ginger
2 Tbsp. Curry powder
½ tsp. Turmeric
2 oz. Coconut milk
1 pkg. Chavrie Goat Cheese

For Chicken Skewers:

1 ea. Boneless skinless chicken breast
20 ea. 9 inch Bamboo skewers

INSTRUCTIONS

For Marinade:

Sweat onions in vegetable oil until tender (without color) in a heavy gauge sauce pot
Add the remaining ingredients. Bring to a boil.
Remove from the heat and let stand for twenty minutes
Strain the mixture to remove any large particles of onion and refrigerate

For Chicken Skewers:

Place Chicken breast in the freezer for 2 hours to partially freeze and firm.This will make it much easier to slice in even thin strips
Slice the chicken breast lengthwise about 1/8 inch thick
Thread the chicken strips on skewers
Brush the tandori marinade on both sides of the chicken and refrigerate for two hours or overnight
Grill for 2-3 minutes on each side on the hottest portion of the grill

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Chicken Cordon Bleu with Chavrie Goat Cheese

Traditionally made with swiss cheese, this new twist on Chicken Cordon Bleu with Chavrie Goat Cheese will impress anyone at your dinner table. Creamy and full of flavor, try this spin on a classic dish!

PREPARATION
10 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-11 oz or (2) 4 oz. log Chavrie Fresh Goat Cheese Log
4 – 6 oz. Boneless, skinless chicken breast halves
4 ea. slices serrano ham
1 tbsp. chopped fresh parsley
1 cup all purpose flour
3 ea. eggs
2 tbsp. milk
2 cups Panko or bread crumbs
2 cups vegetable oil
Salt and pepper

INSTRUCTIONS

Preheat the oven to 350 degrees F.
Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side.
cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side.
Repeat with the remaining breasts. Wash hands well.
Season each pocket with salt and pepper.
Place a slice of ham in each pocket.
Cut Chavrie Fresh Goat Cheese Log in quarters and wrap each cheese slice with ham.
Place each wrapped quarter into each pocket that was made in the chicken breasts.
Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes.
Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
Beat the eggs and water together.
Dredge each of the stuffed chicken breasts first in flour, then egg wash and then in the Panko or bread crumbs.
In a large, oven-proof skillet, heat the oil over medium-high heat.
Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
Split each chicken breast in half and serve.

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Chicken Wontons with Chavrie Goat Cheese

Goat cheese has a tart taste and mild texture, which makes it great for stuffing inside something, especially when paired with a mild chicken like in this Chicken Wontons with Chavrie Goat Cheese recipe. Mild yet flavorful, the goat cheese compliments the chicken perfectly.

PREPARATION
30 mins

SERVES
4-5

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

½ lbs ground Chicken
1 tsp. lime juice
1 Tbsp cilantro, leaves chopped
1 tsp. ginger chopped
1 Tbsp. curry paste (your preference)
1 pkg. 4 oz. Chavrie Goat Log
1 pkg. Square wonton wrappers
1 C water
Vegetable oil

INSTRUCTIONS

Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
Split the Chavrie Goat Log in half and cut ¼ inch half moon shaped pieces.
Lay out 10 wonton wrappers in a row. Put 1 half moon shaped piece of Chavrie Goat Log into the center of each square. Top with 1tsp. of chicken mixture.
Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop’s hat. Repeat with the remaining wontons.
Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes.
Remove and let the excess oil drain.

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Black Olive & Tomato Tian with Chavrie Goat Cheese

Thinly sliced zucchinis, eggplants and tomatoes are beautifully layered in this flavorful Provençal Black Olive & Tomato Tian with Chavrie Goat Cheese, perfect with goat cheese and even paprika sauce.

PREPARATION
45 mins

SERVES
4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 C Quality olive oil
½ C minced onions
½ tsp. Garlic cloves, minced
2 Tbsp. Sliced black olives drained
¼ tsp. Chopped thyme
1 ea. potato, peeled
1 ea. Beef steak tomatoes
1 tsp. Kosher salt
½ tsp freshly ground black pepper
1 pkg. 4 oz. Chavrie Goat Log

INSTRUCTIONS

Preheat the oven to 375°F.
Brush a small 3-4 inch casserole dish with olive oil.
In a medium sauté pan, heat 1 tablespoon of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
Add the garlic and cook for another minute.
Add the olives and chopped thyme.
Spread the onion mixture on the bottom of the baking dish.
Slice the potato and tomatoes in 1/4-inch thick slices.
Layer them alternately in the dish on top of the onions.
Drizzle with 1 more tablespoon of olive oil.
Slice the Chavrie® Goat Log in ¼ inch slices and place in shingle fashion on the top for the finishing layer.
Cover the dish with aluminum foil and bake for 25 to 30 minutes.
Uncover the dish, and continue baking to slightly brown the cheese.
Remove from the oven and keep warm to let the potato absorb some of the moisture for at least 15 minutes.
Serve warm.

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Butternut Squash Soup with Chavrie Goat Cheese

This easy, creamy Butternut Squash Soup with Chavrie Goat Cheese is perfect for chilly evenings! Topped with tangy goat cheese, serve it with crispy bacon for a crunchy warm twist on this simple, cozy classic.

PREPARATION
45 mins

SERVES
6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

2 ea. 5.3 oz. Chavrie Goat Cheese Pyramid, Original (reserve 1 pkg. to garnish)
1 ea. butternut squash
½ qt. water
½ qt. milk

INSTRUCTIONS

Peel and remove seeds from the squash cut in large 2 inch pieces.
Place squash in heavy gauge sauce pot and cover with the milk and water.
Bring to a boil and simmer for 20 minutes until very tender.
Add 1 package Chavrie Goat Cheese Pyramid and bring back to a simmer.
Remove from the heat.
Carefully remove squash with a slotted spoon and place in blender. Add enough of the cooking liquid to cover the squash puree in the blender. Be very careful: you must leave the center cap of the blender off so you do not trap the steam (cover loosely with a towel).
Pour into a 1 gallon sauce pot and keep warm.
Reserve and repeat until all the squash has been pureed.
Adjust to desired consistency with the remaining cooking liquid. Season with salt and pepper.
To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie Goat Cheese Pyramid garnish with fresh herbs.

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Caramelized Onion Chavrie Crouton

This Caramelized Onion Chavrie Crouton soup has gorgeous flecks of caramelized onion and is lusciously velvety-textured without a drop of cream! Pair it with a big green salad for a meal that will completely satisfy.

PREPARATION
10 mins

SERVES
2

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. preferred onion soup mix
Any other ingredients listed on package
4 french bread croutons
1 pkg. (5.3 ounces) Original Chavrie Pyramid

INSTRUCTIONS

Preheat broiler to high.
Prepare onion soup as directed and keep warm.
Spread Caramelized Onion Chavrie Pyramid evenly over croutons.
Place prepared croutons under broiler until edges are brown and bubbly.
Ladle onion soup into bowls and top with crouton to serve.

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Caramelized Onion Prosciutto Risotto

In this soothing Caramelized Onion Prosciutto Risotto with Chavrie Goat Cheese, you get a bite of beautifully browned, sweet, soft caramelized onion flavor in every forkful. This comfort food classic will make any meal all the more tasty and satisfying!

PREPARATION
15 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

7 cups chicken broth
3 tablespoons olive oil
1/2 cup onion, minced
Salt and pepper to season
2 cups Aborio rice
1/2 cup dry white wine
1 pkg. (5.3 ounce) Caramelized Onion Chavrie Pyramid
2 ounces prosciutto, julienne
1 tablespoon parsley, chopped to garnish

INSTRUCTIONS

Bring the chicken broth to a boil and keep warm over low heat.
Heat 3 tablespoons of olive oil in a medium sauce pot over medium-high heat.
Add chopped onions and cook until translucent, about 5 minutes.
Add the rice and stir quickly for about one minute until it is well coated.
Add wine and cook until it is nearly all evaporated.
Ladle 8 ounces of the warm broth and cook stirring constantly until the rice has absorbed the liquid.
Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before next addition.
Stir in Caramelized Onion Chavrie goat cheese and prosciutto until well incorporated.
Garnish with chopped parsley before serving.

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Roasted Beet and Walnut Salad with Chavrie Goat Cheese

This Roasted Beet and Walnut Salad with Chavrie Goat Cheese is a classic, elegant salad perfect for any occasion! Learn how to prepare this yummy fresh, sweet, and crunchy combination that makes the perfect addition to any meal.

PREPARATION
15 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 1/2 pounds red beets, washed
1 cup extra-virgin olive oil, divided into 2 -1/2 cups
1/4 cup white balsamic vinegar
1/4 cup walnut oil
1 pkg. (4 ounces) Chavrie Goat Log
1 tablespoon parsley, chopped
1/2 cup walnuts, chopped – reserve a few whole pieces for garnish
Salt & pepper to season
Fresh parsley sprigs for garnish

INSTRUCTIONS

Preheat the oven to 425 degrees F.
Spread aluminum foil onto flat surface.
Place beets on foil and drizzle olive oil generously over beets and season with salt and pepper.
Seal aluminum foil around the beets and place on a baking sheet.
Roast beets for 45 minutes to 1 hour, or until tender.
Remove from the oven, unwrap the beets and cool.
When the beets are cool enough to handle, peel and dice very small.
Place the diced beets in a bowl. Mix with chopped walnuts, balsamic vinegar and chopped parsley. Season with salt and pepper.
Divide the beet salad evenly into 4-6 serving dishes.
Top each dish with sliced Chavrie Goat Log.
Garnish with whole walnuts and parsley.

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Chavrie Goat Cheese Stuffed Shells

Make these mouthwatering Chavrie Goat Cheese Stuffed Shells, by stuffing traditional pasta shells with a ricotta and goat cheese mixture. Top with grated parmesan and garlic for a creamy, tangy twist on classic stuffed shells.

PREPARATION
15 mins

SERVES
2-4

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

10-12 uncooked jumbo pasta shells
1 jar (15 ounces) tomato sauce
1 cup ricotta cheese
3 tablespoons Parmesan cheese, grated
1 pkg. (5.3 ounces) Chavrie Pyramid
1 each egg
1 tablespoon parsley, chopped
1 teaspoon garlic, chopped
1/2 teaspoon oregano, chopped

INSTRUCTIONS

Preheat oven to 350°F.
Prepare shells according to the directions on the box. Rinse under cold water.
In a medium bowl combine the Chavrie, Parmesan cheese, ricotta cheese, egg, garlic and herbs. Stir until well blended.
Pour the Chavrie cheese mixture into a pastry bag and fill each pasta shell with cheese mixture.
Pour tomato sauce in baking dish and arrange shells over the top.
Cover with foil, and place in oven and bake for 40 to 50 minutes.
Remove from oven and let rest 10 minutes before serving.

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Chavrie Goat Cheese Stuffed Meatloaf

Flavorful ground beef stuffed with ooey gooey goat cheese is a heavenly combination, make it with this Chavrie Goat Cheese Stuffed Meatloaf for the whole family to enjoy! We guarantee this delicious dish will become an instant favorite.

PREPARATION
20 mins

SERVES
2-4

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1 tablespoon vegetable oil
1 cup yellow onions, chopped
1/2 cup red pepper, diced
1/2 cup green pepper, diced
2 pounds ground chuck (or ground pork, veal meatloaf mixture)
2 each eggs, beaten
1 pkg. (4 ounce) Chavrie Goat Log

INSTRUCTIONS

Preheat the oven to 350 degrees F.
Heat the oil in a medium saute pan.
Add the onion and peppers and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, and eggs, and mix lightly.
Place half of the mixture into a small non-stick loaf pan. Place the entire Chavrie Goat Log on top and then place the remaining mixture on top to cover.
Press gently to ensure that cheese is completely covered.
Bake for 50 to 65 minutes, until the internal temperature is 155 to 160 degrees.
Remove from the oven and let rest for 15 minutes before serving

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Chavrie Goat Cheese Caprese Mint Salad Stacks

Not only are these Chavrie Goat Cheese Caprese Mint Salad Stacks perfect for a light lunch, but imagine how awesome they would be at your next gathering served as an appetizer. Your guests will think you’re a genius for coming up with such a creative and delicious nibble!

PREPARATION
10 mins

SERVES
2

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

3 each plum tomatoes
1/4 cup olive oil
1 pkg. (4 ounces) Chavrie Goat log
1 tablespoon parsley, chopped
1 bunch fresh mint
Salt & pepper to season

INSTRUCTIONS

Slice plum tomatoes into 3/8 inch slices.
Season each slice with salt and pepper.
Slice Chavrie Goat Log into 3/8 inch disks using a cheese wire.
Begin stacking with tomato slice and alternating with cheese and mint leaves.
Each stack can be as many layers as you like.
Season with salt and pepper.

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Chavrie Goat Cheese Log Rolled in Dried Cranberries

This simple and easy to make Chavrie Goat Cheese Log Rolled in Dried Cranberries is the perfect holiday appetizer! Plus it’s gluten-free if you serve with your favorite gluten-free crackers! The holidays just got a little bit easier with this simple appetizer recipe.

PREPARATION
5 mins

SERVES
4-6

CHEESE
Chavrie Original Goat Cheese

INGREDIENTS

1-11 oz or (2) 4 oz log Chavrie Fresh Goat Log
2 Cups Dried cranberries

INSTRUCTIONS

Remove Chavrie Fresh Goat Log from packaging and set aside.
Evenly distribute cranberries on a sheet of parchment paper.
Roll log into the cranberries and wrap with the parchment paper.
Firmly roll wrapped log so cranberries adhere to the cheese.
Place in refrigerator to chill.
Unwrap log 30 minutes before serving.
Serve with your favorite breads or crackers.

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Caramelized Red Onion Tarts with Chavrie Goat Cheese

These bite-sized Caramelized Red Onion Tarts with Chavrie Goat Cheese are perfect appetizers for any occasion. The tart goat cheese and the sweet onions and currants create a wonderful flavor of sweet and savory!

PREPARATION
30 mins

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3oz) Chavrie goat cheese
2 Med. Red onions (minced)
2 Tbs. Vegetable oil
2 Tbs. Unsalted Butter
1 Tbs. Sugar
2 Tbs. Red wine vinegar
1 Tbs. Red Currant or Grape Jelly
12 ea. Neutral/Savory tart shells

INSTRUCTIONS

Heat oil and butter over medium heat in heavy gauge skillet.
Add minced onions and cook until translucent about 10 minutes.
Add sugar, jelly and vinegar and cook to a syrupy consistency (15 minutes) stirring occasionally.
Remove from heat and let cool to room temperature.
Place tart shells on baking tray, spoon 1 Tbs. of caramelized onion in each tart shell, spread Chavrie evenly on top of each tart.
Before serving heat in a 350° F oven, bake until slightly brown on edges (approximately 8-12 minutes) or brown under a broiler for 3-4 minutes.

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Chavrie Goat Cheese Brandied Fruit Trifle

Crispy-edged lady fingers drizzled with French Brandy, deliciously juicy blueberries and cranberries, tangy goat cheese, and delectable dried figs. Simple and yet elegant in presentation, this Chavrie Goat Cheese Brandied Fruit Trifle can easily pass at a dinner party or for breakfast with a hot cup of tea.

PREPARATION
10 mins

SERVES
4-6

CHEESE
Chavrie Pyramid Original Goat Cheese

INGREDIENTS

1 pkg. (5.3 ounces) Chavrie Pyramid
1/2 cup dried figs, split and stem removed
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup dried apricots, diced
1 cup brandy
1/4 cup sugar
2 cup water

INSTRUCTIONS

In a small saucepot over medium-high heat, simmer brandy, sugar and water until sugar has dissolved, remove from heat.
Meanwhile place each type dried fruit in separate bowls.
Pour equal amounts of brandy syrup over dried fruit and let marinate /reconstitute for 1 hour.
Begin to assemble the trifle bay alternating layers of Chavrie and dried fruit.
Chill and serve.

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