Havarti with Fennel Pollen

[Brie]

It appears that fennel pollen is the new spice of the week--popular in Italy, but just discovered in the US. What a great aroma! I decided to incorporate into my havarti tonight, and we shall taste the results. I am also marinating this pollen with some olive oil on lamb chops to be grilled tomorrow. Experimentation rules!

[DeejayDebi]

I just ordered some from your link and added dill pollen for my next Havarti. 

[Brie]

I will be extremely interested to hear what you do with this, Debi--you are always so inventive. I am thinking the fennel pollen may work into your sausage-making as well.  Made the havarti tonight and the fennel pollen has such a great aroma!

[DeejayDebi]

I can't wait to try them.  I only ordered 1 oz of each so I don't know what that equates to in teaspoons. I may just reserve this for special dishes at that price.

I was thinking an asiago or gouda would be a good place to try this stuff and of course havarti for the dill -

[Brie]

I bought the 4 oz pkg, and it is more than 2 cups! You'll be good with one oz. for trials. Of course, the havarti won't be ready for a few months, but the lamb will be ready tomorrow, so I'll update you on that!

[Cheesetart]

Sounds very interesting -- both the Havarti and the lamb!  i'm going to have to try this soon!  If only I could stay home and make cheese all day!  Brie -- is there a link to the fennel pollen?  Deb references it, but unless I am missing something, I don't see the link.  Thanks!

[Cheesetart]

Oops!  I see the link in the previous thread!  Got it!

[DeejayDebi]

I love to experiment with spices. I finally got some Cumin seeds and I don't remeber what I wanted them for. I knew that was going to happen. Somebody made a cheese with it and it looked really good.   

Oh well I finally found a place to get a good deal on salt too maybe I should post that on it's own ...

Opps! Should have been cumin not sumin!

[Brie]

Did you mean cumin seeds? I've never heard of summin seeds--do tell. Did note the salt sale you tagged on to--thanks! I go through a ton of it with the brines.

[Missy Greene]

how does the fennel pollen differ from ground fennel seed in flavor??? I know they use fenel pollen in cypress grove's purple haze chevre.
 Missy

[Brie]

Which is exactly why I bought this Missy--to replicate the Cypress Grove cheese. The pollen has a much more flowery taste (as it's taken from the flower of the fennel), with almost a slight curry taste-quite delictable!

[Missy Greene]

Hey Brie,
 I use regular fresh ground fennel seed and lavender in my chevre..copying that  purple haze a bit... it is good even with the regular  fennel, i would imagine that the pollen is "sweeter" mostly because it makes me think of my bees. Anyway, I love that mixture with a thick slice of really good pumpernickle bread, the chevre, and pears or apples..mmm mmmm good and a nice cup of good red wine...Missy

[DeejayDebi]

Sorry Brie typo - I edited the post it should have said cumin not sumin. I got the salt in already. Should hold me a few months now. Brining does take a serious amount of salt. I have bunches of coffe cans I will put it in so I don't have to try to drag that 50 pound bag up the stairs. very wobbly bag!

[Missy Greene]

 so whee did youget the fennel pollen?

[Brie]

www.pollenranch.com