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Recipe: Plain Chèvre “Perpetual Goatstopper”

Written by Sharon Bice on . Posted in Recipes

The “Perfect Bite” winner at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired our award-winning plain chèvre with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite.

“I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.

I decided to call my perfect bite ‘Perpetual Goatstoppers’ as an homage to Charlie and The Chocolate Factory’s ‘Everlasting Gobstoppers.’ I learned that many different flavor combinations are delicious and worth exploring and that sometimes risking the unexpected can really pay off.”

Plain Chèvre Perpetual Goatstopper

By Published:

  • Yield: 16 pieces (4 - 6 Servings)
  • Prep:

This delectable "Perfect Bite" of Redwood Hill Farm Chèvre with fruit flavored cereal and candied ginger was the winning recipe at the 2014 Cheesemonger Invitational


  • 8 oz Chèvre Goat Cheese
  • 2 oz candied ginger finely chopped
  • 2 1/2 cups Burstin' Berry Poppin' Pebbles or your favorite fruit flavored cereal or chopped nuts
  • 1 bunch red seedless grapes


  1. Wash and de-stem red grapes.
  2. In large zip-lock bag combine 2 oz. of crushed candied ginger and the cereal. Crunch inside bag until desired texture is found and flavors are combined. (I prefer leaving the mix a little coarser so they give a good crunch in the finished truffle.)
  3. Using hands (I wear gloves) pinch off a small amount (just under 1/2 oz) of Redwood Hill Farm's Plain Chevre, slightly flatten out to make a small indentation for the grape.
  4. Place grape in center of goat cheese and work the cheese around the outer coating of the grape, creating a smooth and even coating surrounding the entire grape.
  5. Place the "naked" truffles on a flat resting tray until you finish coating all the grapes you are going to do for your event.
  6. Take "naked" truffles and gently roll them in giner and cereal mixture until evenly coated, transfer to your serving dish after each truffle is "seasoned". Enjoy!
  7. Need to make enough for a large event? Use these amounts: 6— 4 oz containers of Chèvre, 6 oz of candied ginger, one box of Burstin' Berry Poppin' Pebbles, and one bag of red seedless grapes.


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