Step by step
Cut the goat’s cheese into matchsticks and place in the centre of the meat as you would with sauces or Japanese seaweed
Tips
But take heed of the age of the goat’s cheese: there must be no traces of mould because, unlike matured cheeses, if so you should throw it all away.
Trivia
Goat’s cheese is an excellent variety because it is rich in potassium and phosphorus, as well as vitamins and proteins, combined with all the lightness of goat’s milk.