Ingredients
Check off ingredients as you go
Makes about 200 g (7 oz) herb cheese
- 220 g (8 oz) Canaan cheese (or brousse or cream cheese)
- 15 ml (1 Tbsp) olive oil
- 1 Tbsp heavy cream
- 3 handfuls of finely chopped fresh herbs of your choice (parsley, tarragon, chives…)
- 2 small cloves garlic, minced (or half garlic, half shallot)
- 1 Tbsp lemon juice
- 1 Tbsp heavy cream to bind everything together (optional)
- Salt, pepper
- In a small bowl, combine the garlic and lemon juice, mash in the cheese, add the chopped herbs, and season with salt and pepper. (I added a tablespoon of heavy cream to bind everything together.) Chill.
- Pack this cheese mixture into a small ramekin lined with plastic wrap, press it down well, and fold the plastic wrap over the top. Chill for at least 3 hours.
- Gently unmold and enjoy on toasted bread.
Tip
If you find it crumbles a little too much to mold, you can add the tablespoon of heavy cream to bind everything together.
Canaan cheese is a fresh cheese that is easy to find in Israeli supermarkets; it’s the one we use to make bourekas, among other things. If you’d like to make your own fresh cheese, here is a recipe:
- 1 liter (4 cups) whole milk
- 1 carton (250 ml / 1 cup) heavy cream
- Juice of 1 lemon Bring the milk and cream to a boil, turn off the heat and add the lemon juice. Leave this mixture to drain in a clean cloth for half a day. Once the time is up, transfer it to a bowl, salt it and flavor it following the recipe above or to your taste.