Savory cheeses: are generally used as condiments to red meats, as a cheese sauce served over cooked meats, or as a spread in place of mayonnaise and mustards. You can also serve a savory cheese on crackers, a bagette, or on open faced sandwiches by themselves or with an assortment of cold cuts. This is a particularly tasty version of a savory cheese. Other suggested savory herb variations are listed in the article on ‘Classic Fresh Herb Cooking Combinations’ under the ‘Recipe’ Category.
6 oz yogurt cheese (see below)
6 oz milk cheese (see “How to make Milk Cheese in the “Recipe” Category of betweenclosefriends.com)
3 T olive oil
4 thinly sliced scallions
juice of ½ lemon
2T finely chopped fennel, mint and coriander leaves
Salt and pepper, to taste
½ tsp paprika
½ tsp crushed cumin seeds
- Combine all the ingredients, except the spices, together.
- Mix well.
- Scoop the cheese into a dish and sprinkle the paprika and cumin over the top.
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