What type of goat cheese should I use? We recommend a basic, 8-10 ounce log of goat cheese (also called chevre) for this recipe. You definitely don't need anything fancy, so use a goat cheese that you usually like! We like Vermont Creamery, or most generic grocery store brands like Wegmans or Whole Foods. Go for a log of soft goat cheese  - stay away from anything with a rind, aged goat cheeses, any any solid/sliced cheeses. 

Additions and Substitutions. For extra flavor, add a splash of lemon juice or lemon zest; fresh herbs like basil, chives, parsley, sage, etc.; a drizzle of honey; a cup of roasted beets or butternut squash (this will make a thicker dip), caramelized onions or roasted garlic. Swap 2-3 Tablespoons of heavy cream for the cream cheese if you prefer (just note that heavy cream may create a thinner texture). You can also use feta or ricotta in place of the goat cheese. Be sure to read the post above for additional notes on substitutions and riffs!

How to serve this whipped goat cheese. Spread over crostini and top with herbs, berries, charcuterie, or roasted tomatoes (read the post above for a full list of crostini recipes!); spread a thin layer on a serving plate and top with salads, roasted veggies, or eggs; use as the base for homemade pizza or a tomato galette; add a dollop to your favorite pasta recipe; serve as a dip with veggies, chips, or crostini.

How to store and freeze. Store goat cheese in an airtight container in the fridge for 4-5 days. The goat cheese will remain quite soft even when cold, but if you want it to be more spreadable let it come to room temperature for 20-30 minutes on the counter before using. You can freeze this recipe for 2-3 months: let it defrost overnight in the fridge and give it a good stir before serving. It should stay relatively smooth even after freezing, but if you'd like it to be creamier you can pop it back in the food processor to smooth it out a bit. 

What if I don't have a food processor? You can use a hand mixer to whip the goat cheese and cream cheese together if you need to - just put everything in a large non-glass bowl and blend with the hand beater. It won't be quite as smooth as the food processor method, and a hand mixer doesn't always work well with mix-ins, but it will get you pretty close! Regular blenders and immersion blenders unfortunately don't work well for this recipe.