On a visit to a new supermarket, I saw a cheese that had a vivid green paste and was labeled "Pesto Flavored". There was no indication of what kind of cheese it was. No idea if it was a Gouda, Cheddar, or what. The ingredients list only stated that it was made from "milk", so that indicates to me it was probably cow's milk.
We have a hydroponic kitchen system that yields us herbs year-round and are always looking for new uses for them. Basil is very abundant for us and we've frozen and dehydrated a LOT of it! So, this use really appeals to me. Looking at Caldwell's book, she does not specifically mention Basil, or Pesto, in her short description of using herbs, but does suggest adding herbs into an infusion and calls it a "tea". Unfortunately, no quantities or proportions are provided.
Anyone here ever try doing something like this? If so, what are the proportions? And, do you use Pesto, or just the Basil?
I am curious about the Pesto as I already made ours with Olive Oil, Pine Nuts, and Parmesan, so am not sure what that would do to the milk, if I just added it after ripening, but before I added the Renet.