White Cheese - Goat

This soft, tangy cheese is made from organic goat milk sourced from free-grazing goats in the lush Balkan Mountains of Bulgaria. With its creamy texture and balanced flavor, White Goat Cheese is perfect for enhancing traditional Middle Eastern dishes and modern recipes. Naturally rich in protein and calcium, it’s a nutritious option for a variety of meals.

Nutritional Highlights:

• High Protein and Calcium: Supports muscle and bone health.
• Easier Digestion: Suitable for those sensitive to cow milk.
• Rich Flavor: Adds depth and creaminess to your favorite dishes.

Usage Ideas: Regional Favorites: Crumble into fresh salads or pair with za’atar and olive oil for a flavorful dip.

Cooking Inspiration: Use as a stuffing for grape leaves or in baked casseroles. Quick Snacks: Spread on warm tandoor bread or pita, garnished with fresh mint or parsley.

Western-Style Ideas: Blend into creamy dips or spread on crusty bread with a drizzle of honey.

Recipe Suggestion: Stuffed Grape Leaves with White Goat Cheese

What You Need:

• 200g Natureland White Goat Cheese, crumbled
• 20 grape leaves (fresh or jarred, rinsed)
• 1/2 cup cooked brown rice (Natureland Italian Brown Rice or Natureland Jasmine Rice)
• 2 tbsp chopped fresh dill
• 1 tbsp Natureland Olive Oil
• 1/4 tsp Natureland Sea Salt
• 1/4 tsp black pepper

Instructions:

1. Prepare the Filling: Mix goat cheese, cooked brown rice, dill, olive oil, salt, and pepper in a bowl.
2. Stuff the Grape Leaves: Place a small spoonful of the filling at the base of each leaf. Roll tightly, folding in the sides as you go.
3. Cook: Arrange the stuffed leaves in a single layer in a pot. Cover with water and a drizzle of olive oil. Simmer gently for 30 minutes.
4. Serve: Arrange on a platter and garnish with lemon wedges.