I enjoy something powerful and mini. The Jiddy Pizza Kitchen is a great example of both.
The size of the 96-square-foot cooking space was irrelevant for owner Christian Ziegler, who opened in August 2021, but the menu was a different story.
“We wanted to add more variety, but because of the size of the kitchen, we were testing different specials to see what people like and how it fits into the flow of the space,” he explains.
“Cheesecake!” says this semi-horse-covered southwest spin on the southwest
During this experimental stage, Kirabeth ($18.50) was born. Pepperoni and Prosciutto share space with mozzarella and homemade hot honey. And what creamy brings it together: goat cheese.
And because pizza brings people together, it’s my stepping stone in this story, and I’ll show you National Goat Cheese Month.
“The goat cheese tangy and slightly brighter flavor combination really complements the sweet fig jam,” Ziegler says. “The crust crust and creaminess of the cheese create a balance of invincible textures.”
The salty fatty mos, prosciutto and pepperoni are also beautiful, with homemade hot honey and absorbed Carolina Reaper peppers smoking and dehydration.
It was a hit with the guest. Also, his wife, Kaila, is my favorite.
“(At the time) she was working hard behind the scenes. We made sure we kept all the ducks open in a row. She was in control of our branding, social media and all the elements,” he says.
A few years later, it remains their most popular pizza. This includes the “nuclear hot honey” version of the off menu.
“There are guests who want Kirabeth without goat cheese, but I don’t think it’s the same without it,” Ziegler says. “It’s like having this level of flavor your mouth is about to reach, but as long as you have goat cheese there, you can’t do that.”
Ziggie’s Pizza: 603 Drive, Orlando, Virginia, 407-374-6032; Ziggiespizza.com
Read on for other delicious, cheap products that would have never become a goat without goat cheese.
Jaleo, Tarta de Queso Vasca
The sharp turn from pizza to pastries proves the main points of Jaleo’s head chef Christopher Anderson. People enjoy goat cheese not only because of its unique flavor, but also because of its versatility.
“I like to use it as a regular ‘American cream cheese’,” he says. “Goat cheese with a bagel with smoked salmon is one of the breakfast meals.”
He quickly notes that there are many varieties as well.
“In Murcia, Spain, goat cheese actually gets soaked in wine and ages. In northern Spain, this is a ‘green’ region, so you may taste goat cheese with more floral aromas. Goat cheese tells a story about wine-like geography and history.
Jaleo’s burnt Basque Goat Cheese Cheese Cheesecake ($15) has simple ingredients. “But techniques are important,” Anderson says.
Pumpkin Spice Holiday Celebration for Cheesecake lovers
“We mix and bake fresh every day and make sure we add the right amount of air to the cheesecake batter with a whisk. It’s important as when the cheesecake is baked in the oven it rises just like the suffl.”
It is the movement of the air above the rising cake that promotes the known “burning” properties of desserts.
“In addition to its prominent brown, the creaminess in the center is very different from traditional cheesecakes. Guests love the custard-like texture.
Jaleo: Located in Disney Springs, E. Buena Vista Drive, 321-348-3211, 1482 Orlando. jaleo.com/location/jaleo-disney-springs
Vinia Wine + Kitchen, Vegan Cheese Board, Pumpkinyat Cheese Ravioli
“I love goat cheese because of its tangy brightness!” says Vinia chef/owner Fabio Pericilli. “It’s light and fresh and just adds the right amount of energy to your seasonal salads, cheese boards and charcuterie boards.”
And in Vinia, vegans don’t need to communicate such merchandise.
“We wanted to provide guests with a unique and delicious experience by offering cheese that is not available to customers in supermarkets and cheese shops,” says Pericelli, whose Winter Park Voit is a go-to place for plant-based eaters looking for fun and variety. “We are extremely proud that our plant-based cheese board offers the same luxurious experience as traditional cheese boards. It was a must for the perfect balance of flavor and texture, including creamy, tangy plant-based goat cheese.”
The board is available as a $15 upgrade on Vinia’s menu for visiting Orlando’s magical meals starting August 12th.
Vinia Wine & Kitchen, Sweet Secrets I Can’t Hold | Review
Traditional goat cheese found a consistent home with homemade ravioli & fabio table pasta from a selection of seasonal chefs in Vinia and what was made for private events. In fact, the usual fall menu that drops quickly includes pumpkin and goat cheese ravioli.
“I like the yin and yang of this dish!” says Perricelli. “The fresh, tangy goat cheese contrasts perfectly with the richness of the nuts in brown butter and the pleasant warmth of the pumpkin.”
Vinia: 444 W. New England Avenue, Winter Park, 407-925-7485; viniawinebar.com
American social bar & kitchen, goat cheese croquettes
Ryan Leonard, executive chef of menu development, said the classic pairing was one of the inspirations to become a popular pop-m in American social bars and kitchens.
“We wanted to lean towards classic pairings, especially sweet marmalade and tangy cheese, but we provided the idea in the familiar South Florida way,” he says. He reports that the creative wheels easily turned.
“You don’t need to be so inspiration when you eat a pastelite filled with guava and cheese while drinking coffee in the kitchen in the morning, so the classic pairing came into shape while eating the proverb light bulb.”
This creamy, fried homage pair is a red chili gaba glace that is even better at social hours (Monday through Friday 2-7pm).
American Social Bars & Kitchens: Sand Lake Road, 7335 Orlando, 407-974-5107; Americansocialbar.com
La Femme du fromage, Boucheron
“Goat cheese is not only delicious with a unique, tangy flavor, but also healthy because it has less sugar and less fat.”
“And because of these differences in milk composition, it is also one of the easiest cheeses to digest. Those with lactose intolerance are usually fine with goat dairy products. Therefore, it gives people who can’t consume regular milk dairy products a choice.”
Earn another point for the fromage dechèvre.
Some of Corrente’s favorites are aging, such as Boucheron, a French cheese from Loire Valley, a regular in her East End Market Case.
“The surface is ripe and there is a crust that blooms,” she says. “It’s mild and tangy when you’re young, but as the cheese ages, this ‘cream line’ develops around the edges. It’s tasty.
Customers can buy it and take it home or enjoy it on-site.
“We love to serve…even the sugar brulee serves it with roasted beets, oranges and our citrus vinaigrette.”
Ah Lala!
La femme du fromage: Located within East End Market, 407-571-9947, 3201 Corrine Drive, Orlando. lafemmedufromage.com
Green Creamery, Summer Picnic
Ice cream craftsman Marie Mercado looks at a blank canvas in the cream.
“It has such a unique flavor profile that is sweet or flavorful,” she explains. And it was a smash hit when she first introduced her Green Lee Cream customers to a cool, made take featuring burnt honey and figs.
And she will take home from August 15th to 31st, in celebration of the National Goat Cheese Mans, only at Downtown Shops.
“It has a charcoal grilled vibe,” she says.
So the name of the flavor: Summer picnic.
Green Creamery: 420 E. Church St. in Orlando; TheGreeneryCreamery.com
J’Adore French Bakery, Goat Cheese Quiche
The French’s appreciation for goat cheese is virtually universal, so Teddy Demoulin, a native of the north of this cheese-loving country, tells me.
“In fact, it’s a favorite of our family.”
That love appears in Dumoulin’s beautiful, decadent quiche, but there are new pieces in the work, so look forward to it, a fantastic pastry fan.
“We are in the process of setting up a new product based on puff pastries, with bechamel, spinach and goat cheese served with honey drizzle.
I had the fantastic dish of J’Adore flakes. This is a stolen item you can trust.
J’Adore The French Bakery: 910 Sand Lake Road, Altamonte Springs, 321-972-1511; instagram.com/jadore.thefrenchbakery
Find me on Facebook, Tiktok, Twitter, Instagram @Amydroo, or Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more food fun, join Let’s Eat and Orlando Facebook Group.
