I adore cheese…and if it’s worth doing, it’s worth doing right. So grab a mixture of sheep, cow, and goat cheese offerings. Serve it up with fresh seasonal fruits, dried apricots and cranberries, and a ginger snap or two. Crossing borders here with Humboldt Fog, a California goat milk cheese, followed up with Port Salut which is a semi-soft French cow’s milk cheese. Also served here is Brenton’s favorite, the semi-hard Manchego, made from the milk of sheep in the La Mancha region of her beloved Spain. For this particular tray, I rounded it out with a Dutch yellow cow’s milk Gouda. Rather spectacular. This presentation was for
the umpteenth* one of my Mother’s 90th (XC) Birthday Jubilee Celebrations.
- Umpteenth literally means an indefinitely large number in succession. And that’s precisely how she celebrated this special birthday, party after party. Kudos to her…and us for the endless prepping of said parties! Self patting self on back…yep, that’s what my dear sister-in-law Su-Su and I are doing now that, after three full months, the celebrations are complete. Flowers and more yummies later! And that’s a promise, ’cause I’m gonna improve your future outcomes!
Assembled treasure; this is it! Simple and loaded with deliciousness; fab on every little thing you can imagine!!
“Butter vs Margarine?
I trust cows over scientists.”
There are endless ways to use this yummy butter. Knock yourself out!
2 sticks of butter, softened to room temperature.
4 oz of goat cheese, softened to room temperature.
Mix the two together by hand until well combined.
Place 2 small sheets of wax paper on counter.
Separate into 2 equal portions by hand.
Shape into 2 log rolls.
Place the 2 rolls onto paper.
Sprinkle with black pepper.
Wrap wax paper around log, then place in a Ziploc.
Refrigerate or freeze.
Slice as needed.
NOT a great pic…sorry!
Toss into soup, dot on a chicken breast or burger, use on baked potato and rice, asparagus, green beans. Basically, add jazz to ANYTHING with this amazingly simple concoction. Yep…continuing to keep you fresh and slightly gourmet!!
Keeps 2 months in freezer.