Chevre! The Goat Cheese Cookbook

June 13, 1985|ROSE DOSTI | Times Staff Writer In the book, "Chevre! The Goat Cheese Cookbook" by Laura Chenel and Linda Siegfried (Peaks Pike Publishing: $9.95 paperback), Chenel and Siegfried cover chevre from its nutritional value to uses in recipes. Chenel gives recipes for making goat cheese at home, tips on handling and storage, as well as a description of some of the California goat cheeses available in markets today plus some of their uses. All are excellent eaten any time, as is, with bread, fruit or wine. Chenel prefers the lighter cheeses, such as fromage blanc , before or with meals, but the more complex cheeses, such as taupiniere, for dessert. "That is an individual preference. Goat cheese can be eaten any time," Chenel said. Here are some of the cheeses found in gourmet markets and some supermarkets. Although we describe only Chenel's California-made cheeses, the same information applies to other American and foreign counterparts, when applicable. A Light, Fresh Cheese FROMAGE BLANC (fro mage blang)--A fresh, soft cheese, this is the lightest of the chevres. Curds are drained for one day, then lightly whipped. Fromage blanc is available plain or with chopped herbs. Use as a spread for toast, a dip with vegetables, a topping for potato, or as a filling for crepes. This light, fresh cheese can also be diluted with liquid (cream, wine or broth) to use as a sauce. It is also good as a low-calorie dessert, sweetened with sugar, or with cut fruit or whipped cream added. . . . However, goat cheese, like cow milk cheese, is good food, providing an excellent source of calcium, phosphorus and other trace minerals important for good health. Compared with cow milk, however, goat milk contains higher quantities of potassium, Vitamin A, thiamine and niacin. Goat milk lacks folacin and Vitamin B-12, whereas cow milk is a major source of these two vitamins in the human diet. . . .