Herbed Goat Cheese

Herbed Goat Cheese, easily adaptable for what's on hand and what tastes good

For being half lab, my dog’s still half wimp when it comes to water.

She was just four days from the pound when she and 50 other dogs scampered into a local pool that opens up for pooches when it closes for people. When someone threw her in, she threw herself out of the water and onto the safe-looking lap of an unsuspecting stranger. Once. Twice. And then once more.

Later, she was invited to swim with just two dogs. Determined to avoid the water, she hid in the surrounding bushes, up-ending a nest of yellow jackets. YOUCH.

But she’s progressed in three years, thanks to regular romps in shallow water at the park and a little stick-fetching at a nearby lake. She even swims now, and happily, especially with a frisbee or tennis ball in sight.

At last year’s dog swim, my goal was to teach her to leap into the water from the side. Time and again, she threw herself into a shallow, cloudy pool with no sign of a bottom. But when it came to the deeper, clear-as-tap-water pool, off she ran, seeking the safety of some lap.

There’s a lesson there, don’t you think, when a dog unable to see the bottom leaps with abandon but turns timid, afraid even, when she can?

End-of-season dog swims are back on the calendar. Who knows this year’s lesson from a water-wimpy but life-smart dog?

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send an easy make-ahead appetizer to e-mail.


Hands-on time: 15 minutes
Time-to-table: 45 minutes
Makes about 3 cups
  • 8 ounces goat cheese, softened (inexpensive logs are perfect here)
  • 2 tablespoons butter, softened
  • 1 cup low-fat cottage cheese
  • 3 egg yolks
  • Zest of ½ a lemon
  • ¼ cup flour
  • Salt & pepper to taste

  • About ½ cup of color and texture, maybe roasted red pepper, green onion, capers, chopped spinach or even a combination

  • About ¼ cup of minced fresh herbs, maybe rosemary or basil or dill or lavender or tarragon or chive or even a combination

Preheat oven to 350F.

Combine goat cheese, butter, cottage cheese, egg yolks, zest, flour and seasonings with a hand mixer (or by hand though the mixture will be heavier). Stir in your choices for color, texture and herb flavor. Transfer to a well-greased quiche pan.

Bake 20 – 30 minutes until just set. Serve warm or at room temperature with crackers or bread. If you like, make in advance and refrigerate, then reheat or return to room temperature.

NUTRITION ESTIMATE Per Tablespoon: 26 Cal (63% from Fat); 2g Tot Fat; 1g Sat Fat; 1g Carb; 0g Fiber; 37mg Sodium; 16mg Cholesterol; Weight Watchers ½ point


That's my my dog Lady, in the lead with the soccer ball

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This sounds just fabulous. I love goat cheese and I already have it on my Costco shopping list!! Thanks.

  2. Speaking as a parent of a half-lab/half Belgian Shepherd, Lady Koira sounds wonderful ... she's overcome a lot! Want to try this wonderful goat cheese recipe, and am just now taking out of the oven your Raspberry Morning Cake. It smells delicious, looks beautiful. Thanks again, A. xoxo

  3. I think if you offered your beautiful Koira some of that yummy looking herbed goat cheese, she would do anything you want! :):) OK, maybe she wouldn't, but it would probably work with a lot of people. It looks devine!

  4. This sounds yummy! Thanks for the suggestions for add-ins, too. Great for making it your own!

  5. Thanks, all. Lady's a really fun dog, lots of energy and playfulness. OH and the goat cheese, yes it's a good one to make again and again, never the same, always good. I've been playing with it for a couple of years, to lighten it down to something that won't put us all in our graves!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna