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I make lactic cheese quite often, and was hoping people might have some creative suggestions for spicing it up. I usually use crushed olives and chives, a combination that comes out much tastier then either olives or chives alone. I was hoping people might be willing to share their favorite additions to lactic cheese, chevre, or other similar cheeses. I've done honey and cinnamon a couple of times and it turns out quite well, but for some reason that combination causes the cheese to go bad much faster. I was thinking of trying roasted garlic and rosemary, but would love some other suggestions.

Hi Myrrh, thanks for your experience with olives and chives and with honey and cinnamon.

Here's some popular ideas from a chevre manufacturer, also I made light cream cheese once using store bought chocolate milk, and I post flavoured another batch trying to mimic Boursin Brand lactic cheese.

My fav is parsley, sage, rosemary and thyme (kind of has a nice ring to it ), with chopped raw garlic, s&p and a little olive oil. I freeze a lot of chevre in the fall and just thaw one or two as needed.
I also make a roasted red pepper thing, that I can, with white wine, white wine vinegar and a little olive oil, that for some reason really complements the cheese.

Add smoked salmon, garlic, onion, and tabasco... makes a great schmear (or dip if you soften a bit with sour cream).  We smoke and can our own salmon and use that.

Brian

A recent favorite of mine that I gave the completely arbitrary name of "Creole" consisted of some smoked Spanish paprika, crushed garlic, cayenne powder, a bit of tomato paste and salt and pepper to taste.

      This post is making me hungry.........How bout,  sun dried tomato, capers and lox..or.. baccaloa (dried salt cod, refreshed) fresh cracked pepper, fresh parsley and granulated garlice.  Some other ingredients that work well are adobo,  fresh cilantro, fresh dill.

I've had great luck lately with chopped dates and walnuts. People don't bother to spread it on bread or crackers when I bring it places, they just eat it straight.