Lazy J Bar C

Lazy J Bar C

Thursday, September 22, 2011

Artisan Queso Blanco

Awhile back, I posted the recipe for the queso blanco cheese that I make using the goat's milk, we use this cheese a lot around here. You can find the recipe here: Goat Cheese. It seems everything dairy is getting more expensive at the grocery store and it seemed silly to buy sliced cheese for sandwiches when I already make cheese! I have recently started to "flavor" the queso blanco into some of our favorite varieties. I have flavored the chevre before but spreadable cheese just doesn't cut it for me on a sandwich, well...except for a sandwich with homegrown sprouts! :)

One of my favorite artisan type cheeses is Havarti dill so, yesterday, I added dill weed along with the salt before putting the cheese into the press.

I used two teaspoons of dill weed. It looks like a lot but it is pretty tasty!

 I have also made a pepper-jack style for a couple of months by adding chopped, canned jalapenos and crushed red pepper flakes. Just add however much you want to control how hot it is. Looks just like the pepper-jack cheese from the store, huh? :)

When we want cheese for a sandwich, I just slice it pretty thin. Of course, a slice on a cracker is really good too! I hope you are inspired to try making your own flavors of artisan goat cheese!! :)


Susan said...

You make it seem so easy! I would love to make this type of cheese. So far, I haven't ventured much further than ricotta salada.

Candy C. said...

Wow Susan, you have a LOT more patience than I do! LOL!! I've never ventured into the aged cheeses. One of the reasons I make the queso blanco is that it is done in 4 or 5 hours!

homegrown countrygirl said...

Candy, these are beautiful cheeses!

Candy C. said...

Thanks homegrown countrygirl! :)

MARARIA said...

Candi, this cheese looks so delicious that I´d try a slice right now!

Candy C. said...

Thanks Mararia! If you were here I would definitely share with you! :)