I just made a whole lot of goat neufchatel and now I get to split it up and flavor it. I'll do the standard honey/chive mix and put diced bacon into some...
I might put jam into it. Dill is always good.
What do you like to mix in with your soft cheese creations?
Basil! I am crazy about basil! I also like to use small amounts of fennel, sage, garlic of course, onion, orange zest, lemon zest, cinnamin, gosh don't get me going on spices I did an eBook with 70 different herb and spice blends. Another hobby of mine.
Debi, I am surprised, I thought you were a big Dill Weed fan!
Stuart, here are some Boursin ideas (https://cheeseforum.org/forum/index.php/topic,70.0.html).
Something that is nice also is a fruit chutney, corn or gerkin relish.
Gee I didn't mention dill How could I forget dill? Maybe I've said it so many times I though it was already well known? Just in case .... DILL!
Hempseed..... mmmmm good.
Hot green Chili! and Garam Masala is nice too. Chili is good in everything! Did I mention chili?
fresh garlic scapes in the spring!
Dean, never heard of them so had to look it up, they are the above ground part of the garlic plant that before dry out are green long and thin, almost like a curly version of a spring onion. Sounds great but sadly I've never grown garlic and have never seen theses "scapes" in a store before. I assume they taste like a mild garlic?
John grab some garlic from the store that doesn't look dry and break up the bulbs. Put the bulbs in water and they should sprout. Plant them in a flower pot and they'll grow all winter.
Yes, they are a mild garlic flavor, much like a green onion is to an onion. They usually show up in the spring and early summer at local farmers markets. They are usually very curly and have a small unopened flower pod on the end. Once the pod opens up, they get too woody.