I have some local goat cheddar that is okay. I don’t want to use it in a grilled cheese, mac and cheese, or in a quiche, because one of my dining companions won’t like it.
It doesn’t taste as good as a nice feta or chevre.
Any ideas?
1 Like
You just listed most of my ideas for how to camouflage not great cheese 
Can’t you make that person’s grilled cheese with a different cheese and use the goat cheddar in the rest? I’d do the same with the mac (I regularly do this by making two smaller dishes each with a different cheese mixed into the bechamel for each before baking).
I also don’t think you can really tell in quiche if it’s in a smaller quantity and mixed in with something stronger like parm, plus quiche additions like broccoli/mushrooms/spinach.
Aside from that, use where you might use feta, either alone or mixed with it (spanakopita, turkish spinach flatbreads, spinach rice, etc).
In all uses, I’d use some of the goat cheddar and add something else that’s stronger / different to balance it out to it can’t be singled out.
2 Likes
I put a bit in a mixed mushroom frittata, and I’m the one who ended up eating most of it LOL.
I’m learning that sometimes it’s better to just leave the cheese the DCs don’t love out of the recipe completely. LOL
And stick to the cow cheddar, gruyere and occasionally, Parm, Appenzeller or Emmenthaler, they’re used to, in their mac and cheese
I added 2 tbsp ketchup to a Trini mac and cheese, as per some recipes, a couple months ago, and that was a fail for the DCs. I even ended up throwing the rest out on day 3, and it was only a 9 inch square dish of mac & cheese. 
Yep, I could do that. 
Cheese course. With other cheeses, so folk can pick and choose.
I’ve never come across a cheddar that hasnt been cows milk, so I’d love to try it.
3 Likes
I’m used to personalizing meals both for kids and seniors, so I tend to think in smaller portions and treat it as part of prep / assembly
ETA: You could grate & freeze it, and use it in your portions of whatever for longer, if you are afraid it will go bad.
1 Like
Goat dairies make all sorts of traditionally cow milk cheeses here in Ontario
https://www.gordonsgoatdairy.ca/our-products
Some of the goat cheese market is the demographic that can’t handle lactose, or can’t tolerate cow dairy for other reasons.
3 Likes
On bread with some ajvar
2 Likes
My mind went to omelette (great minds think alike)!
1 Like
Cauliflower or broccoli cheese soup.
2 Likes
Risotto
2 Likes
That would have been a fail for me too, lol. Goat cheddar, no problem - but keep the sweet red menace away from my Mac and cheese (and all of my other food while you’re at it!).
2 Likes
I hate ketchup on mac and cheese, or on grilled cheese, or on eggs.
I figured I would follow a recipe for once. I could detect it in the mac and cheese , but it wasn’t horrible. Would I do it again? Probably not. LOL
1 Like
We used to have ketchup on the side with mac when I was a kid, but wasn’t the kind of mac I make now, more white sauce-y. I wouldn’t used ketchup on what I make, but I would on that one! (We also chopped up hot dogs as a treat into that one, and I love ketchup with my hot dogs, which is also anathema to some )
1 Like
It’s really common for Canadians to put ketchup on Kraft Dinner.
Once upon a time, I put ketchup on hot dogs. Not lately. I do like currywurst, which is pretty close to ketchupy hotdogs.
LIKE! love ajvar, and it could be a good pairing, so long as the cheese is room temp or warmed a tad.
1 Like
I tend to pair cheese with honey, maple syrup, red pepper jelly or black currant jam.
I confess, I have not found the right ajvar yet. I have bought 3 or 4 jars over the past 30 years. I get that people that like ajvar like it a lot, and I keep thinking I’ll like it, but ultimately, I like other condiments more. (More ajvar for you guys!)
@dabadger, we chatted about ajvar in 2022. 
