CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Brie on February 28, 2010, 04:45:14 AM

Title: Havarti with Fennel Pollen
Post by: Brie on February 28, 2010, 04:45:14 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on February 28, 2010, 05:54:43 AM
I just ordered some from your link and added dill pollen for my next Havarti.  ;D
Title: Re: Havarti with Fennel Pollen
Post by: Brie on February 28, 2010, 06:10:01 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on February 28, 2010, 06:22:03 AM
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 -
Title: Re: Havarti with Fennel Pollen
Post by: Brie on February 28, 2010, 06:34:27 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: Cheesetart on February 28, 2010, 10:41:50 PM
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!
Title: Re: Havarti with Fennel Pollen
Post by: Cheesetart on February 28, 2010, 10:44:26 PM
Oops!  I see the link in the previous thread!  Got it!
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 01, 2010, 04:18:48 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: Brie on March 01, 2010, 05:13:13 AM
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.
Title: Re: Havarti with Fennel Pollen
Post by: Missy Greene on March 01, 2010, 04:59:56 PM
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
Title: Re: Havarti with Fennel Pollen
Post by: Brie on March 02, 2010, 01:54:34 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: Missy Greene on March 02, 2010, 02:32:24 AM
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
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 03, 2010, 02:17:42 AM
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!
Title: Re: Havarti with Fennel Pollen
Post by: Missy Greene on March 03, 2010, 02:19:19 AM
 so whee did youget the fennel pollen????
Title: Re: Havarti with Fennel Pollen
Post by: Brie on March 03, 2010, 04:22:42 AM
www.pollenranch.com (http://www.pollenranch.com)
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 05, 2010, 04:34:20 PM
Apparently their order program had a glitch and my order went in as international so they emailed me to re-order. I tried twice with the same result so I called it in.

A very nice lady name Elizabeth answered and was very helpful. I upped the order to 4 oz each of the fennel and dill pollens based on your discussion and they are sending me a sample of the lavender and fennel salt I think? for the problem I had ordering. That's really nice. Can't wait to try this stuff. I am making butters this weekend I wish it was here now!
Title: Re: Havarti with Fennel Pollen
Post by: deb415611 on March 05, 2010, 11:32:26 PM
Thanks for the link.  I ordered fennel pollen, dill pollen, and the Italian Sausage spice.   
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 06, 2010, 04:26:05 PM
Deb -

I have a thread on my forum for Italian sausage that is just as good a Perri's Italian sausage (my favorite commercial sausage) there's one for sweet and one for hot. Very inexpensive to make.
Title: Re: Havarti with Fennel Pollen
Post by: deb415611 on March 06, 2010, 05:25:56 PM
Thanks Debi!

 As soon as I free up at work I'm going to spend a day making sausage and try a few different recipes.  I thought I would try the mix from pollen ranch figuring it had the fennel pollen in it .   I will try your recipes too.  There are alot of things on your forum I want to try :) . 
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 06, 2010, 05:54:46 PM
I am dying to try the fennel pollen in sausages!
Title: Re: Havarti with Fennel Pollen
Post by: Brie on March 07, 2010, 12:05:14 AM
What kind of meat are thinking about trying them with to begin? I am dying to hear your results. My havarti smells wonderful!
Title: Re: Havarti with Fennel Pollen
Post by: deb415611 on March 07, 2010, 12:29:46 AM
I'll probably make my sausage with pork though have been thinking about trying some using chicken thighs.
Title: Re: Havarti with Fennel Pollen
Post by: deb415611 on March 07, 2010, 02:47:10 PM
I just got yesterday's mail.  The items I ordered from Pollen Ranch on Wednesday arrived.  That was quick for CA to CT :) 
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 07, 2010, 04:25:45 PM
That is fast I can't wait. Of course I don't have anything to do with them right now, I did my butters, sausages, BBQ and cheese yesterday but I will!
Title: Re: Havarti with Fennel Pollen
Post by: deb415611 on March 07, 2010, 09:42:33 PM
Debi - I'm sure there is something to do with them.....   I have potatoes on the grill, I'm going to make a grilled potato salad and use some of the dill pollen.  It smells awesome, I love dill. 
Title: Re: Havarti with Fennel Pollen
Post by: Cheesetart on March 08, 2010, 12:57:03 AM
My pollens arrived on Friday.  The aroma of the dill was so intoxicating that I was up all night thinking about what to do with it!  My husband was smoking some ribs for dinner Saturday night and I decided to make a potato salad to go along with it! All I can say is OMG!!  The flavor is as close to fresh as you can get.  It added a freshness that you just don't get with dried herbs. I can't wait to try the fennel pollen next! 
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 08, 2010, 02:28:34 AM
That's true all my meats and sausage are smoked for the week but I still have to make veggies! I love dill on veggies or in my tuna sammies or almost anything fresh. I was just upset because I am not smoking or making cheese or sausage next weekend I am taking the weekend off! Well maybe we'll see ...  That's the plan anyway. I will have to leave the house for that to happen I am sure.

I just checked the UPS thingy mine are still in CA somewhere ...  :-[
Title: Re: Havarti with Fennel Pollen
Post by: Missy Greene on March 09, 2010, 02:19:05 AM
this is such a fun conversation you guys, i think i will order some and also try the dill pollen in my garlic dill chevre.....
what about trying it in a gouda?? Deejay Debi...have you thought about that one yet????? you seem to be the queen of experimenting with great success!
 Missy
Title: Re: Havarti with Fennel Pollen
Post by: DeejayDebi on March 09, 2010, 02:41:00 AM
Have I thought about dill in gouda? No not really. I have been to bust trying develop new stuff thiss year to experiment much with old stuff much. There is one here somewhere though I can not remember what it was that had cumming seeds in it I wanted to make and I just got 1 pound of seeds in and I can not remember what the cheese was. I think I need to experiment with ginsing or something - sheesh!