{"id":1249,"date":"2012-02-12T11:39:56","date_gmt":"2012-02-12T16:39:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1249"},"modified":"2016-04-25T14:24:21","modified_gmt":"2016-04-25T18:24:21","slug":"making-flavored-chevres","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/making-flavored-chevres\/","title":{"rendered":"How Can I Make Flavored Ch\u00e8vre at Home?"},"content":{"rendered":"
\"Q\"<\/a><\/div>\n
I\u2019ve seen many flavored ch\u00e8vres in my market, and I\u2019m wondering, how can I make my own using my favorite local goat cheese?<\/div>\n
<\/div>\n
\"A\"<\/a><\/div>\n
I think of fresh ch\u00e8vre as a tangy foundation on which to build flavors. Fresh, chopped herbs\u2014basil, rosemary, chervil, thyme, or tarragon highlight the soft goat cheese\u2019s bright white color and lemony undertones, making it a lively companion to other foods such as crostini, pasta, or smoked salmon. I also use freshly herbed ch\u00e8vre to make a fabulous topping for grilled chicken and pork or to fortify a green salad. Dried herbs can be used, too, but note that they have a milder flavor. Either way, start with small quantities of seasonings so you don\u2019t overwhelm your ch\u00e8vre (about three tablespoons per eight-ounce log is a good measure to start with). You can always add more!<\/p>\n

Beyond herbs, other good flavor additions for ch\u00e8vre are chopped sun-dried tomatoes, garlic-infused olive oil, minced roasted red peppers, or olive tapenade. All of these go well with the cheese\u2019s creamy and versatile nature. Fold them gently into ch\u00e8vre that\u2019s been brought to room temperature (it\u2019s easier to mix in seasonings if it\u2019s not cold), or try this simple method to make savory ch\u00e8vre bonbons: Divide ch\u00e8vre into small, walnut-size portions, and roll each one in a mixture of chopped herbs, nuts, and fresh or toasted spices. Drizzle or pool some honey, balsamic vinegar, or extra-virgin olive oil on each serving plate, and accompany with crusty fresh French bread or chewy ciabatta.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Melissa Wood explains how to make your own flavored ch\u00e8vre using your own herbs and spices<\/p>\n","protected":false},"author":1,"featured_media":10686,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[92],"class_list":["post-1249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"\nHow Can I Make Flavored Ch\u00e8vre at Home? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Melissa Wood explains how to make your own flavored ch\u00e8vre using your own herbs and spices\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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