Recipe: Apple Almond Agave Chevre

We made a version of this at the custom Cuban Hard Cheese, Feta and Chevre class I taught last week.  After the class, I made it again…like this. 

I ate most of it in one sitting.

By myself. 

First, if you have access to your own raw goat milk, make chevre.  If you don’t, go buy a plain log of chevre (i.e. goat cheese) at the store.

Make your chevre into about a 4″ in diameter, 1″ tall pancake.

Then, cut up almonds (unsalted) and dried apples into little pieces.

Next, press the almond and apple mixture into all sides of the chevre.

Cut out a slice…or leave it hole for serving as an appetizer.

Then, drizzle the slice…or the whole thing…with agave nectar.  (I would have used raw, local honey, but I didn’t have any.)

Serve with a fork.  Eat all in one sitting.

Or, since that might not be polite at a party, serve it with thinly sliced apples.


–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, a flock of egg-laying chickens and two pet bunnies. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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