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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Brie on February 27, 2010, 04:01:36 AM

Title: Lavendar Edam!
Post by: Brie on February 27, 2010, 04:01:36 AM

How I adore experimentation! I've been experimenting with both lavendar and fennel pollen to replicate the Bermuda Triagle Goat cheese that Cypress Grove produces--what an interesting combination. In the meantime, I decided to add some of the lavendar to my Edam--using the recipe on this site. Added the dried lavendar before draining the whey at stage 11 of the recipe.  This left enough lavendar to remain in the whey for the 30 minute bath before pressing. A perfect cheese to experiment with! I'll update with progress and tastings.

Christine

Title: Re: Lavendar Edam!
Post by: DeejayDebi on February 27, 2010, 07:53:11 PM

That sounds like a wonderful smelling cheese. Do keep us posted.

Also fennel pollen? Is that a spice or where would you get it? I use fennel in many forms but this is a new one.

Title: Re: Lavendar Edam!
Post by: Brie on February 27, 2010, 08:52:37 PM

Fennel pollen is relatively new to the United States--popular in Italy, I've heard. It's taken from the flowers of fennel and ground into almost a powder--I found it at www.pollenranch.com (http://www.pollenranch.com). It has a very unique flavor--a bit of fennel crossed with almost a curry. It's supposedly great on pork. I was thinking of mixing a bit in with the havarti that I'm going to make tonight.

Title: Re: Lavendar Edam!
Post by: DeejayDebi on February 28, 2010, 03:54:16 AM

Thanks I will look into this. I love fennel.