Ingredients
Check off ingredients as you go
- Makes about 200g (7oz) of herb cheese spread
- 220g (1 cup) Canaan cheese (or fromage frais or cream cheese)
- 15ml (1 tbsp) olive oil
- 1 tbsp heavy cream
- 3 handfuls of mixed fresh herbs, chopped (parsley, tarragon, chives…)
- 2 small garlic cloves, 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, crumble the cheese, add the chopped herbs, season with salt and pepper. (I added a tablespoon of heavy cream to bind everything together). Refrigerate.
- Mold this cheese preparation in a small ramekin lined with plastic wrap, pack well, close the wrap. Refrigerate for at least 3 hours.
- Carefully unmold and enjoy on toasted bread.
Tip
If you find it crumbles too much when molding, you can add the tablespoon of heavy cream to bind everything together.
Canaan cheese is a fresh cheese easily found in Israeli supermarkets, commonly used to make Borekas. If you want to make your own fresh cheese, here’s a recipe:
- 1L (4 cups) whole milk
- 1 carton heavy cream (250ml/1 cup)
- Juice of one lemon Bring the milk and cream to a boil, turn off heat and add the lemon juice. Strain this mixture through a clean cheesecloth for half a day. Once drained, place in a bowl, add salt and flavor following the recipe above or to your taste.