Flamingo, I have some neeeeeews for you..........
I took out the goat cheese and it's date was July 29, 2002, so I figure it's still good (and it was). I put it in the nonstick pan, thinking to myself that this stuff is only gonna melt.
Sure enough, it just melted. And melted and melted and melted and melted. After about 5 minutes, I realized that the cheese was melting away, soon to be a puddle of $4 cheese.
And it wasn't thick anymore, but runny in a good way.
So, I poured it into a bowl to save it until I could figure out a way to use this poor mass. (Would make a great vegetable topping!) Well, it was just about lunch time anyway, so I decided to have a chicken breast and spring mix salad with roquefort dressing (I make mine thin by adding cream, as I don't like thick dressings).
Bummer! Not enough of that dressing left. Aha! I looked at that melted blob of goat cheese and looked at that 2 Tablespoons of roquefort........ EUREKA! I poured the roquefort into the goat blob, stirred and tasted........
It was really good, and I was so happy the crispy goat cheese thing didn't work out b/c I've been wanting to start a new dressing. It was a subtle flavor, where the strong goat cheese flavor was tempered by the strong roquefort, making it smooth and cheesy, and not too thick.
BTW, I think the goat cheese you must be using is harder than the chevre soft style, right?