Whipped Goats Cheese with Honey & Thyme

I never pictured myself being void of cheese, especially when friends are over and the drinks are flowing. Cheese, and lots of it – creamy Brie, buttery blue and sharp cheddar – all deserve to be out on the table. Right?

Sadly, when one or more of your guests would be running for the door (I’ll let you guess which one) after a few indulgent bites, I had to make peace with keeping my favourite cheeses tucked away for the night. Yet my stubborn streak persisted. As they can tolerate cheese from any source other than a cow, I still had options. Limited options, perhaps, but enough to get some cheese on the table.

I can’t quite bring myself to venture into the world of vegan cheese yet. I understand if it’s your thing, for whatever reason, but it still feels a bit pointless to me. I’m happy to be proven wrong though, so if you have a stellar recommendation that might sway this salty, stubborn mind of mine, I’ll give it a go.

I also didn’t want to put a slab of goat’s cheese or a bowl of marinated goat’s cheese on the table and call it a day. Both are delicious, by the way. Instead, I decided to let the cheese double as a homemade – albeit incredibly simple – appetiser. Not that anyone expects homemade when they come over for a drink, but it is nice to put something on the table that requires even a touch more effort than opening a packet.

This Whipped Goat’s Cheese with Honey & Thyme is super simple but tastes like considerably more effort went into it. You do need a mixer or food processor of some sort – or the will to beat the life out of the goat’s cheese until it becomes light and fluffy.

This particular version isn’t completely cow-dairy free. It uses a small amount of lactose-free yoghurt and cream cheese, which worked for the people I was serving. If you need it completely free from cow’s dairy, both can be replaced with suitable non-dairy alternatives. Just don’t reach for coconut yoghurt, for hopefully obvious reasons.

It’s the aeration, warm honey and fresh lemon thyme that take a fairly straightforward goat’s cheese and turn it into something worth putting out for friends. And yes, you can buy whipped goat’s cheese, but it isn’t particularly easy to find in my part of the world – and making it yourself means you can play around with the toppings and pairings as much as you like.

I’ve included a few ideas in Make It Your Own Way below, but your imagination really is the limit. Serve it with crackers, toasted bread or fresh vegetables and put it alongside a bottle of wine or a good cocktail. If you’re in need of cocktail inspiration, there are plenty worth trying over on my Cocktails & Drinks page.

Worth Making?

• Yes – because five minutes of effort turns a handful of simple ingredients into an appetiser that feels far more impressive.
• Yes – if you want something creamy and indulgent without a heavy, baked cheese dip.
• Skip it – if you’re not a goat’s cheese fan. Its distinctive tang is very much the point here.

Make it your own way?

Make it sweeter: Add an extra drizzle of honey over the top just before serving.

Add some crunch: Finish with toasted walnuts, pistachios or pepitas.

Change the herbs: Swap the thyme for finely chopped dill or chives, or keep it completely herb-free. Or spice it up with a little chilli instead of herbs.

Make it savoury: Leave out the honey and finish with good olive oil, flaky sea salt and plenty of cracked black pepper.

Change what you dip: Serve with toasted sourdough, crackers, cucumber, pear slices or roasted vegetables. Or spread over fresh figs and drizzle with honey for a slightly savoury dessert.