Goat cheese cream with walnut oil

Matching  goat cheese and walnuts is known to be a royal culinary experience but even that can be heightened by the addition of some cold pressed Pödör walnut oil. This cream can be spread on a baguette or a toast of bread but it is also a perfect dip for raw vegetables such as carrots, zucchini, kohlrabi or celery.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
35 Min.



Wash the bell peppers and bake them in a preheated oven at 200 °C until their skin begins to brown. When they are baked, close them in a plastic bag for 5 minutes. The steam makes their skin soften up, which can then be pulled off easily. Cut the baked peppers into strips.


Put the rest of the ingredients in a kitchen chopper and make it creamy. Mix in the baked pepper strips and sprinkle it with walnut oil before serving.

13 Comment
portion unit: EUUSUK
35 g
12 ⅜ oz
fresh, soft, domestic goat cheese
3 ½ oz
sour cream
1 tsp
1 clove(s)
garlic, pressed
7 oz
bell pepper


Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free Sugar free


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Are you a lover of gastronomy and healthy, good foods?

Then you know for sure that the most essential conditions to ensure perfect tastes are the following: using only fresh, high quality raw materials; expertise; passion; experience and sincerity. The 100 % Austrian-made Pödör oils show no compromise in any of these. The main tenets of our work philosophy are responsibility, simplicity and sincerity. We acquire only the best raw materials from areas that they have long been native to.

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