I confess I’m not good with cheeses. In fact, I only count the common cheeses – cream cheese, mascarpone, cheddar, Gruyere, Parmesan – as friends. All the others are perfect stranger to me. Imagine the agony that I go through when I have to purchase a type of cheese which I am not familiar with; I spent a long time at the counter and asking within me, “Where on earth is xxxx?”
For FFWD this week (yes, I’m on time! Finally!), goat cheese is used. All right, I know this is quite a common cheese but yours truly has no clue but I thought it is a good chance to get acquainted with this new friend.
Tourteau de chevre, according to Dorie, is a cheesecake of sorts and that the cheese was chevre, goat cheese. Unlike the usual American cheesecake we so commonly eat, this is not soft, creamy, moist or even rich. Instead, it’s a fairly dry cake (like a sponge cake, and the hubs thought it smells like butter cake) that you cut into wedges and eat out of hand.
The special thing about this cake is that the bottom is made of tart dough and then top it up with chevre batter, making it different from the cheesecake that we are familiar with.
Something that baffled me. The batter was to be put into a 400F oven for 15 minutes and subsequently the temperature to be reduced to 350F and the batter baked for another 35 minutes. A dark brown , cracked top is what you want to see in the end. For mine, Not only does it not crack, it doesn’t achieve the dark brown status even though I have put in an extra 30 minutes!
Nonetheless, the cake turns out fine. I wasn’t a great supporter of goat cheese (not yet) and prefer the usual cheesecake that I consume. Friends like it though and that’s more important.
Join us for French Fridays with Dorie!