Goat cheese cured

Take it out of the fridge about 20–30 minutes before serving so its aroma and texture can open up. Slice it thinly; a firm, dry cheese is also good shaved over food.

Grate or shave it over hot potatoes, roasted vegetables or pasta just before serving. It can turn oily rather than melting smoothly, so use it as a finishing cheese instead of relying on it for a stretchy topping.

Wrap it in cheese paper or baking paper, then loosely cover it or place it in a container in the fridge. Rewrap it after each cut, and let it warm briefly before serving.

Its savoury, concentrated flavour works well with pears, grapes, figs, walnuts and a little honey. Try it on a cheese board with crusty bread, or crumble it over a salad with beetroot.

Yes, but use less and expect a firmer, saltier result. Fresh goat cheese has 207 kcal and 16.6 g fat per 100 g, compared with 462 kcal and 40 g fat in cured goat cheese.

Curing removes moisture and gives the cheese a firmer texture and more concentrated flavour. Uncured goat cheese has 297 kcal per 100 g, compared with 462 kcal in cured goat cheese.