Battle of the Chefs - using French goat's cheeses on your menu

Battle of the Chefs is sponsored by French Goat's Cheeses - the chef's choice.

French goat's cheeses are recognised as a delicacy worldwide, with more than 100 shapes, sizes and varieties

to choose from.

In fact, no other country offers such a wide selection of goat's cheese and pub chefs have been quick to capitalise on their versatility to jazz up menus.

Goat's cheese can be grilled, baked or melted and served with salads, vegetables and meat or combined with fruit for delectable desserts. In addition, its distinctive flavour

means that a little goes a long way.

What to buy:

Safe bets:

Ripened goat's log

Spreadable goat's cheese

Tomme de Chèvre

Crottin de Chavignol AOC

More adventurous:

Ashed varieties such as Sainte Maure de Touraine AOC, Selles-sur-Cher AOC and Valençay AOC

Goat's Camembert (tangy and gooey) or Banon AOC and Mothais sur feuille (wrapped in chestnut leaves)

Mini goat's cheeses Cabécou, cork-shaped Bouchon de Chèvre, or barrel-shaped Chabichou du Poitou and Charolais

Tips on using goat's cheese:

1 Don't omit the name of the goat's cheese on the menu - it's like hiding the variety and origin of the wine.

2 French goat's cheeses are available throughout the year, so use all year round.

3 Always include a goat's cheese dish on the starter menu - they are more easily digested than cow's or ewe's milk cheeses.

4 Don't be afraid to experiment - goat's cheese combines well with meat, poultry and fish dishes.

5 Use milder, creamier varieties such as spreadable goat's cheese for desserts.

6 For a stunning cheeseboard, include a few of the unusual-shaped cheeses such as the pyramid-shaped Pouligny Saint Pierre AOC.

Visit www.frenchgoatscheese.com for information, recipe ideas and tasting notes. For details of your nearest supplier phone 0207 312 3610