There are so many varieties of goats cheese to choose from but I’ve used Golden Cross for the simple reason that it's my favourite. You can use whatever is your personal fave.

Goats cheese can be matured at different stages for different times to give you a different taste. So if you like your cheese quite mild in taste and texture, then it would be less matured.

If you prefer more bang for your buck the cheese would be matured for as long as possible, making it the stronger in taste, and texture as well as smell. Experiment – and see what you prefer.

Golden cross goats cheese with spring pickled vegetables

Serves 4

2 Golden Cross goats cheeses (2x150g)

½ baguette

100ml olive oil

1 packet salad leaves

50ml vinaigrette


2–3 shallots

500ml white wine vinegar

1 bunch chives

500g sugar

8-10 baby carrots

Salt to taste

1 head cauliflower

500ml water

1 packet baby onion



Place white wine vinegar, sugar and salt into a pot and bring to the boil. Adding spices here is optional. Some options may include black peppercorns, cinnamon or herbs.

Peel carrots and place in a pot. Trim cauliflower and cut into small florets and place in pot along with carrots and baby onions. Pour over boiling pickle mix. Place on heat for a few minutes to slightly cook. When dressing use equal parts of each vegetable.

Peel and chop shallots finely along with chives and add to vegetables, mixing well.

Put baguette into freezer and leave to freeze. Remove and slice thinly and place on a tray lined with greaseproof paper.

Drizzle over olive oil and cover with a sheet of greaseproof paper. Sandwich with another tray and place in oven at 180C for about 10-15 minutes. Once they’re golden and crispy, they’re done.

Dressing the plate.

Put pickled vegetables on plate topped with three slices of goats cheese per plate. Add vinaigrette to salad and mix well. Place in middle of plate and top with baguette croutons.

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL. Tel: 01412483801 Email : Website :