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For the fresh creamy goat cheese, there's a few things I like to make with it.

1. Take a sheet of phyllo, brush with melted butter lightly. Along the length of the phyllo, spread a generous line of the goat cheese that's been mixed with fresh chopped herbs (I like fresh rosemary or fresh thyme), not dried herbs. Roll up the phyllo (it should look like a fruit roll-up, somewhat flattened). Brush with a little more butter. Bake at 375F until golden. Slice the rolls, on the diagonal, into finger-sized pieces. Serve immediately with a dry white wine.

2. Goat Cheese Tapenade Crostini: Thinly slice up a baguette. With each slice, spread a thin layer of good jarred black tapenade. Then top with some goat cheese. Repeat with other slices of bread. Place all on cookie sheet. Toast in the oven until cheese is warmed. Best served warm, it doesn't need to be piping hot.

3. I love medallions of goat cheese on an arugula salad with orange segments and a citrus vinaigrette.

I have a quick, easy way to use soft goat cheese. Slice in 1/2 inch rounds, dip in beaten egg, dip in seasoned bread crumbs (sometimes I miz in cornmeal). Brown in olive oil until crisp on the outside and creamy inside. I use it on a salad of slightly bitter greens (usually a mix including arugala/rocket) and top with homemade dressing of dijon mustard, white wine vinegar, and olive oil. Other toppings on the salad might include small sweet tomatoes, and whatever veg I have in the fridge. The mild saltiness of the cheese is complimented by the contrasting flavors of sweet, bitter, and sour. It also adds another texture to counter the crunch and crisp of the salad. One of my favorites for solo or group lunches!