Herbal Tea Infused Chevre Cheese
Chevre is one of Earth's greatest gifts to humans, right up there with Gouda, Feta, Cheddar, Manchego...oh dear!
Back to Chevre! Chevre is a type of cheese made from goat's milk. Compared to cow’s milk, goat’s milk has less lactic and can typically be enjoyed by those who are lactose intolerant. It is a lovely cheese in its own right, but also one that is fun and traditional to add flavor to! It is soft enough to absorb flavor well, and it is fun and easy to make an assortment for pairing with an almost limitless number of foods. This small roll was made using Crater Lake tea, which gave it a lovely savory flavor and cheerful color!
What You’ll Need
To reproduce the pictured cheese (though you should absolutely experiment with your favorite tea and make as much as you like!), you will need
4 oz roll of chevre.
How To Make
Pop the tea in a blender, spice grinder, or mortar and pestle and process until the tea is fine enough to go through a colander. This allows it to absorb enough moisture from the cheese to be eaten along with the cheese without feeling a bit as if there are twigs in your cheese. Roll the cheese in the tea, and wrap tightly in plastic wrap or beeswax cloth. The pressure is part of the process, so putting it in a lidded bowl won't work for this. Refrigerate for at least a week to allow the flavor to permeate the cheese.
Unwrap and enjoy! I suggest spreading this on a slice of nice dark rye bread and adding some fresh cucumber and tomato. Have some hot tea, and bring a good book, so you have good reason to take your time enjoying this lovely indulgence!