Pics from Cheese Tasting

[Brie]

I've taken some poetic license with Havarti & Edam--adding some of my favorite herbs after draining the curds. the lavendar edam was wonderful--and the havarti with fennel pollen was not only well on its own, but also recreated into a center of arancini that truly rocked the night!

[DeejayDebi]

Bravo Brie! Havarti is one of my favorite cheeses I will have to throw some fennel pollen in the next one. I give you another cheese but the software won't let me for another hour!

[tally]

Brie, I've never heard of fennel pollen. Where do you get it? Does it taste like the fresh fennel you can buy in the produce section of the grocery store?

[Brie]

No tally--the taste is much more subtle. It's made from the flower of the fennel plant. I found it on-line at www.pollenranch.com.

[tally]

Brie, I got my fennel pollen and it smells wonderful! The whole kitchen smells wonderful! If I make a 4 gal. batch of gouda, would a tablespoon be too much to add? The pollen smells so intense I'm just wondering about the amount to add to the curds. I also got the Asian spice and the Little Devil that I want to experiment with as well.

[Brie]

Your own tastebuds will determine the amount, but for starters I normally add 1 teaspoon per gallon of milk--add it to the curds befoe pressing. A sprinkle of lavendar adds another great dimension as well. Let me know how it turns out for you!

[tally]

Will do, Brie. The milk is in the pot and I just added the starter.