Fromage de Chèvre en Vinaigrette

Goats’ Cheese with Vinaigrette

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This highly seasoned cheese spread is at its best spooned on to halved jacket potatoes and eaten in front of the fire.


  • 100 g( oz) fresh goats’ cheese
  • 2–3 tablespoons olive oil
  • 2–3 teaspoons white wine vinegar
  • 1–2 cloves of garlic, crushed
  • salt, milled pepper
  • cayenne pepper


Mash the cheese in a bowl. Gradually beat in the other ingredients. Taste and adjust the seasoning if necessary. Spoon into a dish.

Serve the seasoned cheese with jacket or boiled potatoes or on toast. It also goes well with parsnips.