Goats Cheese

LadyDee

Which goats cheese would be best for toasted paninis. I'm planning a lunch of toasted paninis with goats cheese, red peppers and caramalised red onion chutney, salad and french fries, but I'm not sure of the type of cheese to use.

Any recommendations please?

squiggles

The lovely members on the old style board might be able to help with your question.

redfox

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Jojo_the_Tightfisted

The circular ones - slice through the middle to create good, thick slices.

But all soft/semi soft ones would work. They're just the combination of best texture and richer flavour for the other ingredients and cooking method.

buildersdaughter

I agree, and they are the most common form of goats' cheese.

flea72

I wouldn't put goats cheese in a panani, as it doesnt melt and go goey. Brie , camembert or mozzarella would work better

LadyDee

My daughter suggests Mozzarella. I'll try a couple of different cheeses to see which works best.
Thanks for your suggestions.

Wraithlady

Goats cheddar (available from most supermarkets, either St Helens or own-brand - I know Tesco's do one). Doesn't brown like cow cheese, but is fine in toasted sandwiches. The soft versions tend to go granular when heated.

VfM4meplse

flea72 wrote: »

I wouldn't put goats cheese in a panani, as it doesnt melt and go goey. Brie , camembert or mozzarella would work better

On the grounds of taste, if nothing else.