Breaded and Fried Langhe Goat Cheese

Breaded and Fried Langhe Goat Cheese is a Piedmontese antipasto that transforms the region’s fresh, tangy goat cheese into a warm, crispy bite. The dish originates in the Langhe hills, an area renowned for its dairy and wine production. The cheese is typically sliced, coated in fine breadcrumbs—sometimes mixed with herbs or grated Parmigiano-Reggiano—and quickly fried in olive oil or butter until the exterior is golden and the center remains soft and slightly molten.

A great version relies on the quality of the cheese: it should be young and fresh, with a bright acidity that cuts through the richness of the frying. The crust must be thin and shatteringly crisp, never greasy, and the interior should be warm but not fully liquefied. The dish is often served on a bed of dressed greens or with a drizzle of honey and a sprinkle of black pepper.

Regional variations include the addition of local truffle shavings or a side of mostarda d’uva, a sweet grape mustard typical of Piedmont. In Priocca, Italy, the venue Il Centro is noted for its rendition, praised by the program *Cosa mangiamo oggi?* for achieving the ideal balance of crunchy coating and creamy, tangy cheese. The dish pairs naturally with the area’s Nebbiolo or a crisp Arneis, making it a staple of both rustic trattorias and refined osterias throughout the Langhe.