OK, I'm back.
First off, according to my Cheese Bible, chevre can indeed be frozen. It does best left in the original airtight packaging.
Now onto my favorite recipes.
Fancy cheese croutons: cut into 1/4" rounds, dip in egg wash, then panko breadcrumbs. freeze on a wax paper sheet for 30 mins, then pan fry in olive oil until crumbs are crisp (but not to the point where the cheese melts all over) - serve on soup or salad.
Mashed potatoes: Mix in while mashing as a substitute for butter to give a nice tart creaminess.
An adaptation of Chicken Cordon Bleu - instead of stuffing with ham and swiss, use prosciutto and chevre.
Pasta topping - one of my favorites is penne tossed with a balsamic cream sauce and wilted spinach, topped with chicken, chevre and toasted pine nuts.
Appetizer topping - it's lovely as a base for crostini with such yums as roasted red pepper or fig, or as a topper for fruit such as apples, pears, or dried apricots - add a candied walnut on top and you have something really divinely delicious (and pretty.)
Burger stuffing - I like it in a turkey burger, since turkey burgers are pretty blah to me - a couple of tbsp of chevre in the middle amps up the flavor and helps keep it all moist.
