Grace’s goats milk cheese is one of the many unique and freshly sourced cheeses available from Greenfields and guarantees the highest standard of customer satisfaction every time.
An ancient creation, goats milk cheese was only found in Middle Eastern areas for many years. However, as the knowledge of its health benefits and unique taste grew, goats cheese became more popular and is now found in dairies across the world.
Chipping Show 2019 – Silver Award
British Cheese Awards 2018 – Bronze Award
Chipping Show 2016 – Bronze Award
British Cheese Awards 2016 – Bronze Award
Chipping Show 2015 – Silver Award
British Cheese Awards 2014 – Bronze Award
Recipe – Beetroot, Grace’s Goat’s cheese and hazelnut tart
Individual tarts of beetroot, Grace’s Goat’s cheese and hazelnuts – perfect as a dinner party starter.
Makes: 8 Small Tarts
4 tbsp olive oil
3 large red onions, very finely sliced
1 sprig of rosemary, leaves chopped
500g (1lb 2oz) puff pastry
350g (12oz) cooked beetroot
25g (1oz) hazelnuts
250g (9oz) Greenfields Grace’s Goat’s cheese, broken into chunks
Extra-virgin olive oil for drizzling
1. Heat the oil in a saucepan and add the onions. Make sure they are coated with the fat, then add 2 tbsp water, season and cover. Turn down the heat very low and let the onions sweat for about 20 minutes. Check every so often to make sure they’re not catching and burning. Add a splash of water if necessary. When they are completely soft stir in the rosemary. If the mixture is wet turn up the heat to drive off the excess.
2. Roll out the pastry to the thickness of a 10p piece. Using a saucer cut out eight circles about 15cm (6in) in diameter. Place on a floured baking-sheet and prick all over with a fork. Put in an oven preheated to 190°C/375°F/gas mark 5 and cook for 10 minutes. Remove from the oven and, if the centres have risen, gently flatten with a wooden spoon. Turn up the heat to 200°C/400°F/gas mark 6.
3. Cut the beetroot into quarters. Chop the nuts very roughly so that some are just halved or quartered and others stay whole.
4. Top the pastry with the onions, leaving a rim of about 1.5cm (½in), then add the beetroot wedges, then the crumbled cheese. Season and drizzle with extra-virgin olive oil. Put the tray back in the oven and cook for 10 minutes, scattering the hazelnuts over the top three minutes before the end. The cheese should be golden in patches and the pastry cooked but not too dark. Serve immediately.