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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 28, 2010, 04:45:14 AM
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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!
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I just ordered some from your link and added dill pollen for my next Havarti. ;D
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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!
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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 -
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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!
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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!
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Oops! I see the link in the previous thread! Got it!
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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!
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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.
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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
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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!
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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
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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!
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so whee did youget the fennel pollen????
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www.pollenranch.com (http://www.pollenranch.com)
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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!
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Thanks for the link. I ordered fennel pollen, dill pollen, and the Italian Sausage spice.
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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.
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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 :) .
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I am dying to try the fennel pollen in sausages!
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What kind of meat are thinking about trying them with to begin? I am dying to hear your results. My havarti smells wonderful!
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I'll probably make my sausage with pork though have been thinking about trying some using chicken thighs.
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I just got yesterday's mail. The items I ordered from Pollen Ranch on Wednesday arrived. That was quick for CA to CT :)
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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!
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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.
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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!
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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 ... :-[
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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
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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!