To all you goat cheese lovers out there, I have a pasta recipe that the sauce is based on goat cheese...?

In my house we have a love/hate relationship with goat cheese. I love it, my husband hates it. I might compare it a little bit to brie but my only other comparison would be the taste of lamb vs the taste of beef.

Curious about your pasta recipe though....please share!

Goat cheese is very mild in taste. Nothing like a blue cheese. It has a wonderful creamy texture. The taste I would maybe compare to an unripe brie. What you should do is go to a local shop that will let you try some goat cheese. If they don't just pick up a small amount, some baguette bread a bottle of wine and enjoy at home!!!!

I love goat cheese! it's excellent on a spinach and pine nut salad too.

Goat cheese is kind of firm for a soft cheese (a bit harder than cream cheese) and has a tangy tart taste to it. It reminds me a bit of feta.

You can just make your sauce as you regularly do (although you might want to cut back slightly on the salt) and sprinkle crumbled goat cheese on top.

It depends on the goat cheese itself. Some goats are strong & others are mild. You can compare it to a creamy, soft feta w/ a kick. I love goat cheese and it's fantastic in pasta. The only way to know is to try it. Be adventerous.

O hits very nice, it's like cheese but salty and very dry.

The sweetness of squash is lovely with it.

Goat cheese is normal cheese, but not so fatty and oily as gloopy as cow cheese- which is always a bit greasy to me.

Goat cheese is tart and usually a bit dry in texture, almost like a dry cottage cheese, and VERY nice with a sweet thing-

try this: goat cheese, spoonful of it, into a hlaved out fig, then add a halved walnut, top with honey and soysauce and grill iunder the flame ( in america it's called taoster oven or something).

This is SOOO good.

So, that's for next time- the pasta with goat cheese is incredibly good- reason is, pasta is creamy and soft, and almost sweet, and the pupkmin too, and the goat cheese almost makes your funny button go creamy, becuase it is the PERFECT opposition of tart sharpness, with the rich creamy pasta and butternut pumpkin.

Goat cheese isn't sharp like sharp cheddar, it's almost like a tangy dry sharpness- and the texture really is the noticable thing- it isn't melty and greasy lie cow cheese- even when you cook with it, the texture is sharpoer and more acidic.

It is the perfect cheese to go with fruit-

brie- smooth, creamy, soft, oozing- goat cheese- tart, sharp, dry, chalky

cheddar- smooth bite, waxy, solid, hard oil and full sharp cheese flavour- goat cheese- slightly bitter, crumblier, thin tall flavour, salty, smooth.

blue cheese- cream, oil, grease, full fat, liquid- goat cheese- pale in flavour lighter texture,refined, white, cleaner.

It's a lovely cheese. And please DO try the fig, walnut goat cheese and honey thing, oh and for added orgasm, wrap the whole thing in a piece of crispy bacon before baking it.

Now I have to go clean my seat.

PS butternut squash, goat cheese, ROCKET ( araugala) and that pasta- OMG..

and if you add crumbled walnuts to it too.......

I would say feta is the closest. Some feta is actually made from part goat's milk. It's a distinct flavour so I'd definitely recommend trying some before you commit to making the sauce.

Would you consider posting the recipe? I'd be interested to try it.

The most common kind of cheese people are referring to when they say goats cheese is chevre. Chevre is very much like cream cheese. I've spread chevre on a bagel and given it to people and they didn't know it wasn't cream cheese.

in my opinion goats cheese has a slightly bitter taste to it its not as sweet as Cheddar