This is the home-made goat cheese recipe we serve at home, in nearly every cheese platter that we offer our guests.   In addition, it is easily whipped up for a quick gourmet spread for crackers or crudites offered at parties with left-over baguettes.  It can also be used to stuff mushroom caps or as a filling for miniature puff pastry turnovers., if you want to offer some fancy hors d’oeuvres.  Or it can be simply presented on its own, in a French canning jar, for one of the offerings on a cheese course, which is how we like to serve it most often.


  • 12 oz. goat cheese, softened at room temperature
  • 3 T. olive oil, although the French might substitute salted butter, softened
  • 1 /2 tsp Creole Seasoning
  • 1 T. herbs du Provence
  • 1  T.  garlic salt


Place all ingredients in a bowl and combine with a fork until all ingredients are well incorporated, scraping sides of the bowl occasionally to ensure all ingredients are combined.  Sprinkle with French sea salt and freshly ground pepper.  Serve in a French canning jar.