Cream of goat cheese with sumac and crunchy vegetables

This recipe is perfect for an improvised yet unique aperitif. Simple, quick to prepare, and relatively cheap, serve it with a chilled Chablis and you’re done!

List of ingredients

Serves four


200 g fresh goat cheese
200 g crème fraiche 38% fat
4 small cucumbers
Half a fennel bulb
2-3 tbsp olive oil
1-2 tsp sumac

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


Chablis makes a divine pairing for cheese, and for goat cheese in particular. Its liveliness underscores the creaminess of the cheese and complements that touch of acidity.


Chop the cucumbers and fennel into batons.


Use an electric whisk to beat the goat cheese until creamy.

Whip the crème fraiche until firm and then gently fold into the goat cheese. Season, drizzle with olive oil, and sprinkle with sumac.


Serve immediately with the vegetables and toast.



 Chef’s tip

You can make this recipe with all different kinds of raw vegetables to suit your mood and the contents of your refrigerator. Try it with celery, radishes, beetroot, Chinese radish, or any kind of crunchy salad.

Cream of goat cheese with sumac and crunchy vegetables and Chablis

The author of this recipe

Louisa Lorang  Lorang&Co

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