There are bus stops that are bigger than my back garden but we make the best of it and at this time of year both flowers and vegetables are starting to have a stretch and a yawn in preparation for the big summer show-off. The herbs, however, are already lush and fragrant and so served as the perfect inspiration for this month’s Cheese, Please! Challenge.
There are some classic combinations of cheese and herbs: Cheddar and chives, mozzarella and basil, feta and oregano. Some cheeses are traditionally made with herbs, such as Sage Derby or halloumi, which often has dried mint added. There are some herbs you see paired with cheese less often, such as lavender, possibly because it’s a disgusting combination or perhaps because no-one has yet discovered its potential. Could it be you?!
For this month’s Challenge you can use herbs from your garden, from a shop or market. Cultivated or wild are acceptable, as are fresh or dried. All you have to do is use them in some sort of dish with cheese: sweet, savoury, salady, souffley, the choice is yours.
STOP PRESS: If you have any doubt about what counts as a herb, if it features on The Herb Society website, then I say it’s a herb!
Want to take part in June’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here.
Write a recipe post using cheese and herbs and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
You can tweet the link to me @fromhomage or email it to firstname.lastname@example.org then I will pick it up and post a link on this page.
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Entries so far:
Spring Asparagus and Nettle Cheese Tart
Summer Tart of Roasted Tomatoes, Goat’s Cheese and Fresh Basil Pesto
Cheddar Cheese Pasties with Sorrel and Elephant Garlic
Cheese, Onion and Sage Pithivier
Herbed Pasta with Roasted Zucchinis, Potatoes and Cheese
Pizza with Mozzarella, Tomato and Basil
Halloumi and Pomegranate Salad with Lime and Mint Dressing
Mediterranean Grain Salad with Goat’s Cheese
Cheese and Herb Souffle