[Cheese] Cheese balls in oil

[Erica Schechter]

If you drain it longer, it's drier. Still soft, but solid rather than a spread.

--Erica

On 2/2/06, Dehaven James W <jiladeh at ameritech.net> wrote:
> Is there a trick into forming the balls?  I thought chevre would be softer,
> more like a spread
>
> Miskin Meadows <emerald at hawk.igs.net> wrote:
> Hi Erica,
>
> I have the chevre made but I am looking for the herb recipe that is used to
> flavor the cheese and oil . Also I wondered if it has to be Olive oil? could
> it be say grapeseed oil instead or a flavored oil that I make myself?
>
>
> Regards,
> Bev & John
> Miskin Meadows Farm
> http://www.hawk.igs.net/~emerald/index.html
> Owner VankleekHill_Freecycle
> http://groups.yahoo.com/group/VankleekHill_Freecycle
>
>
>
>
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