Hey all. I was wondering if anyone had some input on how to use goat cheese in a dish that would make it less pungent.
I bought a log of fresh chevre, having had it at a restaurant on a pizza and loving it, but the stuff i brought home seems much stronger than I remember. I don't want to toss it, but I don't want to make a soup or sauce out of it if I'm not going to enjoy it. Any advice? Thanks!