Herbed Goat Cheese Roulade

The process of rolling the cucumbers and cheese in this recipe into a log gives the cheese wonderful aromatics, and the lactic acid in the goat cheese pickles the cucumbers. Don’t be afraid to make it the night before, as that’s actually preferred. If this step seems intimidating, just scoop the cheese with an ice cream scoop and sprinkle the herbs on top.

1 pound goat cheese, room temperature

½ teaspoon salt

¼ cup heavy cream

1 European cucumber

2 tablespoons dill, finely chopped

4 tablespoons parsley, finely chopped

4 tablespoons chives, finely chopped

In a mixing bowl or stand-up mixer, combine the goat cheese, salt, and heavy cream. Whip until the mixture is soft and well combined, then add in the herbs and mix until evenly distributed.


Trim 1 inch off each end of the cucumber. Using a sharp peeler or mandoline, shave long slices from the top of the cucumber to the bottom, until you get to the seeds. When you do, peel the other side.


Place a layer of plastic wrap directly on your work surface. Lay another piece on top and flatten evenly with your hand. This extra layer is necessary to allow a nice tight roulade.  Layer the cucumber slices on the plastic wrap, scalloping one over another until you’ve created a 12- by 12-inch square.


Using a small offset spatula, spread the softened cheese on the cucumbers, leaving 1 inch empty at the top of the slices.


Using the base of the plastic wrap, roll the cucumber into a log and wrap tight. Tighten the plastic wrap on both edges of the log and tie into a knot. Place in the refrigerator for 2-4 hours or longer, until it feels firm. Slice and enjoy.

From Issue

No. 11 / Winter 2020

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 16 / Spring 2021

Recent Recipes

Sparkling Garden Party

Sparkling Garden Party

Yellow Jacket Jubilee

Yellow Jacket Jubilee

Love Potion #9

Love Potion #9

Yard Soda

Yard Soda

Creamy Mushroom Campanelle

Creamy Mushroom Campanelle

Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

Casa Alchimia Bolognese Sauce

Casa Alchimia Bolognese Sauce

Lobster Ravioli in Sherry Cream Sauce

Lobster Ravioli in Sherry Cream Sauce

Puttanesca Sauce

Puttanesca Sauce

Classic Roman Cacio e Pepe

Classic Roman Cacio e Pepe

Retro Mac & Cheese with Stewed Tomatoes

Retro Mac & Cheese with Stewed Tomatoes

Flan Impossible

Flan Impossible

Recent eM Blog Posts