Made chevre yesterday and after picking a bunch of nettles today, had the idea to use some leaves as chevre wrappers. Googled it and it turns out that it's done by freezing the leaves to disable the sting. Wrapped a couple of small chunks up and used a lot more of the nettles and some of the cheese in a quiche. Buckwheat and oat flour crust, chevre, swiss, nettles, asparagus, mushrooms, and parsley in the filling. Not bad.
This batch of chevre was the first I was able to make since my source freshened their goats. The milk seems to taste quite different from late last year: less 'goaty'. The goats are nursing now, so I wondered if that changes the flavor of the milk, or possibly it's a seasonal change.
Now, if I can just stop the stinging on my hands (darn nettles!).