As calamari is to squid, chèvre is to goat cheese -- it's the same damn thing. Low in fat and cholesterol and often rennet-free, goat cheese has the consistency of cream cheese but with a richer, nuttier and, yes, "goaty" taste. Like Silver Spoon, most restaurants use goat cheese in salads or as a gourmet pizza topping. Home chefs can use this tasty fromage stuffed into cherry tomatoes, served with fresh figs and honey or added to mashed potatoes along with garlic, cream, olive oil and chopped black olives to create Mediterranean-style spuds.
The most famous goat cheese in Canada is produced by Woolwich Dairy in nearby Orangeville. Here's a recipe for angel hair pasta with goat cheese and broccoli from their Web site -- www.woolwichdairy.com.
In a skillet or sauté pan, heat 1/2 cup extra-virgin olive oil over high heat. Mix in three cups (about 1/2 pound) broccoli florets and cook for a minute, stirring. Add 3/4 cup strong chicken or vegetable broth and bring to a boil. Add 1 teaspoon chopped fresh thyme, 3 tablespoons unsalted butter, freshly ground pepper and 125 grams goat cheese. Stir mixture until cheese melts and remove from heat. The broccoli should now be cooked but still crisp. Cook 300 grams of pasta separately in boiling water until al dente, drain and toss with the sauce. Serve garnished with toasted pine nuts and fresh thyme sprigs.