Yikes! I read recently that one in ten Brits are ‘scared’ of trying a new cheese (according to the Telegraph (23/09/2011) – and one third of people questioned only try a new cheese once a year.
I’m always encouraging people to break out with a new cheese, so I try to walk the talk myself.
When someone gave me a lavender shortbread a little while ago, I was surprised at how good it tasted –and lavender ice-cream is good too – and it was the same again, when I tried out Katy’s White Lavender cheese this weekend.
This is a great stand-alone served with a plain or matzo crackers, but I went on and decided to rustle up a salad. The cheese is subtle and holds its form well, so it works in a salad and looks attractive too.
Guests loved it – and had great fun guessing the secret ingredient…lavender.
AUTUMN SHEPHERD’S SALAD
- Katy’s White Lavender ewes milk cheese
- Spartan or Gala apple (chopped)
- Conference pear (chopped)
- Lettuce (Romaine or Little Gem)
- Toasted almonds or hazelnuts (pecans will probably work too)
- Black pepper to taste
Gently mix crumbled cheese and diced fruit.
Serve on a crunchy romaine/little gem lettuce base.
Dress with a warm honey/cider vinegar dressing.
Sprinkle nuts over the top.
Serve with warm crusty bread as a starter or light lunch/supper.
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Enjoy! The Cheesemongrel
