“I know nobody can use it like I do,†says Esther Haeusermann of the goat cheese she and Hans Stutz make under the Tongola label, by which she means in such quantities, but this could just as easily be interpreted as “with such expertiseâ€.
Esther uses goat milk, cream and cheese, especially the versatile Curdly, in all her baking, milk in coffee, with every meal in the day and as a meal in itself.
The couple use the Curdly instead of butter as a spread. Esther uses it whenever a recipe calls for ricotta cheese, and often in place of yoghurt, mascarpone or quark.
They crumble Curdly or Capris over pasta, make dips with fresh herbs (which can be thinned with cow milk if there is no goat milk to hand) and uses the unsalted Curdly in cheese cakes – baked and unbaked – where it gives a less dense result than cream cheese. Curdly used in pastry gives a very smooth product that “fluffs up†when it is baked.
Ester also makes a version of “dolamades†by wilting leaves of silver beet, then mixing soft goat cheese with egg, semolina, garlic “whatever is around†and then wrapping the mix in the cooled sliver beet.
For a quick meal at the end of a day in the dairy they might put a Capris in beaten egg then coat it with breadcrumbs and fry it, and serve it with salad.
These recipes, which all serve four, are from Esther’s own recipes books of clippings and handwritten recipes. She has translated them from German.
- Recipe: Surprising pizza
- Recipe: Gnocchi malfatti
- Recipe: Less fat tiramisu
- Recipe: Honey infused grapes with warm goat curd
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