Instead, I just made the plain chevre again. I've been watching some of the cheesemaking and goat lists for ideas on what to flavor it with. Our favorite is onion, garlic, basil, and salt. Yum!
But here are a few other ideas:
- chipolte pepper
- onion and herb
- garlic and herb
- bacon and ranch (I think they must use the powdered ranch dressing)
- jalapeno and bacon
- a few different McCormic spice blends--one was Roasted Garlic and Sweet Pepper
- others use some of the Weber (the grill people) spice blends
Some sweet additives are:
- powdered sugar then rolled in crushed Heath bars
- powdered sugar and chocolate chips rolled in nuts (I would use pecans, but I'm sure others would like walnuts)
- plain chevre with warmed cajeta poured over the top, served with graham crackers
- cinnamon and honey used as a breakfast spread on toast
I was also told that chevre freezes beautifully, so I have 4 containers in the freezer. I'll save them for the upcoming holidays!
Cinnamon and Honey is good!! The Garlic and Basil is a favorite here. But I got some Chipolte pepper spice the other day I think it would be wonderful in chevre! Chevre is my favorite cheese to make but I need ot learn Mozzarella so i can take the most expensive thing off my list when I make pizza!
ReplyDeleteWish you lived closer =) We love mozzarella!
ReplyDeleteI've found that if I stretch it with spoons, instead of by hand, then I get a moister mozzarella because I don't stretch it quite as much.
I'll have to post about mozz soon!