Fromage de Chèvre en Vinaigrette

Goats’ Cheese with Vinaigrette

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.