PDF Archive

Easily share your PDF documents with your contacts, on the Web and Social Networks.

Share a file Manage my documents Convert Recover PDF Search Help Contact

The Cheese .pdf

Original filename: The Cheese.pdf
Author: Luzdd001

This PDF 1.5 document has been generated by Microsoft® Word 2010, and has been sent on pdf-archive.com on 04/07/2012 at 10:31, from IP address 78.86.x.x. The current document download page has been viewed 810 times.
File size: 102 KB (1 page).
Privacy: public file

Download original PDF file

Document preview

The Cheese
It's important to pick a goat cheese that will benefit from marinating. We've started getting our
hands on some of those delicious soft-rind French-style goat cheeses likeChabichou, but this is
not the sort of cheese that you want to marinate. Pick a soft goat cheese, either small and
individually sized, like these discs from Coach Farm, or a log that you can cut into rounds, which
you can find in most organic markets. These softer cheeses will best absorb the flavors of the

The Marinade
The marinade ingredients can vary based on your personal tastes. Any combination of
ingredients can be used, but here are a few ideas to get you started:

sundried tomato and dried basil
peppercorns and dried thyme
cayenne pepper and roasted garlic
herbes de provence
cumin and coriander

There are two methods for making the marinade:
The Quick Method involves simply combining your ingredients -- herbs, spices andolive oil -and then pouring them over the goat cheese in a container or jar. Refrigerate for at least 24
hours and up to 2 weeks, and then serve. For 6 1-ounce rounds of cheese, you'll need about a
half-cup of olive oil (or more if your jar is very wide -- the oil must completely cover the cheeses),
as well as about a teaspoon of each dried herb or spice you're using. Things like roasted garlic
and sundried tomatoes should be finely chopped before adding to the mixture, to better distribute
their flavors, and be sure to crush any whole spices you're using before adding them to the oil.
The Slow Method infuses the olive oil before adding it to the cheese. This extra step works very
well for combinations including spices, like cayenne pepper or cumin. Simply heat the oil over
low heat and add the spices. Watch the oil closely to prevent burning; keep it over low heat for
about five minutes, then turn off and cover. Allow to sit for two hours; the oil will then be infused,
and you can either strain off the spices or keep them in the marinade to add even more flavor.
When using an infused oil, be sure to allow it to cool fully before adding it to the cheese.
Serve your homemade goat cheese on salads, like our Roasted Beet Salad. If you don't have
any time to marinate goat cheese, you can still make our Fresh Herbed Goat Cheese to dress up
dinner party salads or as a spread for hors d'oeuvres!

Document preview The Cheese.pdf - page 1/1

Related documents

the cheese
imagine your next dinner party
spicyblackbean recipe tobehosted
three amigos label
shrimp beans
no pasta zucchini lasagna

Related keywords