Kolios Goat Cheese – 400 g

This 400 g pack is Greek goat's cheese from Kolios, the Greek dairy brand that also makes the feta on our shelves. Turkish shoppers will recognise it as keçi peyniri, a white cheese with the clean, slightly grassy tang that goat's milk gives.

What it tastes like

Goat's milk cheese has a brighter, more lemony flavour than cow's milk cheese, with a light peppery note at the finish. White goat's cheese made in the Greek way is usually firm enough to slice but crumbles when you press it with a fork. It is less salty than some barrel aged fetas, which makes it easy to eat in larger pieces at breakfast.

Goat's milk also behaves differently in the kitchen. The cheese softens in a hot oven but tends to keep its shape rather than melting into strings, so baked slices stay neat on the plate. That makes it a good choice for warm salads and for topping flatbreads, where you want visible pieces of cheese rather than a melted layer.

The exact milk used, the salt level and whether the cheese is packed in brine are shown on the pack. Read the label for full ingredients, nutrition and allergens. Like all cheese, it contains milk.

How to use Greek goat's cheese

Salads

Cut it into thick slabs and lay it over a Greek salad of tomato, cucumber, red onion, green pepper and olives, finished with oregano and olive oil. You can also crumble it over a beetroot salad or a bowl of roasted vegetables, where the sour edge works against the sweetness.

Breakfast

Serve slices with warm bread, honey, black olives and fresh tomatoes. A drizzle of honey and a few crushed walnuts over goat's cheese is a simple pairing that works at breakfast and as a light dessert.

Warm dishes

• Fold crumbled cheese into an omelette with spinach or courgette.
• Bake it in a small dish with cherry tomatoes, garlic and thyme, then scoop it up with bread.
• Use it as a filling for börek or gözleme in place of white cow's milk cheese.
• Stir small cubes through hot pasta with olive oil and chilli flakes.

Building a board

For a Mediterranean style cheese board, put this cheese next to a firm kaşar, a soft labneh and a sheep's cheese, then add olives, dried figs, grapes and walnuts. The goat's cheese gives the board a sharper flavour that contrasts with the milder cheeses. Take it out of the fridge about twenty minutes before serving so the flavour opens up.

If you are serving people who usually eat only cow's milk cheese, start with thin slices. Many find the taste less strong than they expect, especially with honey or fruit alongside. A glass of cold white wine or a pot of fresh mint tea suits it well.

Storage

Keep the pack in the fridge. After opening, store any leftover Greek goat's cheese in an airtight container. If it came in brine, keep it covered in that liquid; if it did not, a little lightly salted water stops the surface drying out. Use it within the time shown on the label.

Buy Kolios cheese online

Robin Food delivers across the UK, with same-day delivery available in many London areas. Pair this cheese with Kolios Feta P.D.O. for a Greek salad night, or compare it with Turkish versions such as Gazi Goat's Cheese and Pınar Goat's Cheese.