[Cheese] Cheese Digest, Vol 6, Issue 5

[Linda Conroy]

> Greetings. As for the Chevre in oil, olive oil will keep the longest so is a really good choice. Seed oils go rancid more quickly than fruit oils ie olive, avacoda, coconut etc. And an herbal oil you make yourself would be fabulous. I like to add fresh herbs to the jar that I put the cheese in. I put the herb in the jar before I add the cheese, I then add the cheese and then the oil. I predominantly use olive oil. The nicer the oil, the better the flavor. 
happy cheese making
Linda


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> Today's Topics:
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>    1. Re: Cheese balls in oil (Dehaven James W)
>    2. Re: Cheese balls in oil (Erica Schechter)
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> ----------------------------------------------------------------------
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> Message: 1
> Date: Thu, 2 Feb 2006 13:13:38 -0800 (PST)
> From: Dehaven James W <jiladeh at ameritech.net>
> Subject: Re: [Cheese] Cheese balls in oil
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <20060202211338.79032.qmail at web80405.mail.yahoo.com>
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> 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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> ------------------------------
> 
> Message: 2
> Date: Thu, 2 Feb 2006 16:42:23 -0500
> From: Erica Schechter <erica.schechter at gmail.com>
> Subject: Re: [Cheese] Cheese balls in oil
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID:
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> 
> 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
> >
> >
> >
> >
> > --
> > Internal Virus Database is out-of-date.
> > Checked by AVG Free Edition.
> > Version: 7.1.371 / Virus Database: 267.14.17/227 - Release Date: 11/01/2006
> >
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> End of Cheese Digest, Vol 6, Issue 5
> ************************************