Thursday, May 24, 2012
Lyonnaise Garlic & Herb Cheese
I wasn't planning on making this one and hadn't really paid much attention to it when reading Around My French Table. My curiosity got the better of me and after reading the recipe I couldn't pass it up.
A spinoff on boursin cheese, Lyonnaise Garlic & Herb Cheese starts with fromage blanc or ricotta. Attempting to turn something as ordinary as ricotta cheese into something else proved too tempting, and too easy, to pass up. Ricotta is strained for as little as a couple of hours or overnight to remove the excess liquid. Garlic, shallot, vinegar, olive oil, and herbs are then gently folded into the mixture to create a delicious little surprise.
I made a few substitutions, red wine vinegar instead of sherry vinegar (which I can never find), thyme instead of tarragon but I think part of the fun of this recipe was the freedom to use whatever you have on hand to jazz it up. Except for garlic, I think it is a non-negotiable ingredient here.
I was super surprised at how good this was. I couldn't walk by the bowl without scooping up the garlicky, herb-y flavored cheese with a cracker. I'm sure it would be equally delicious with any variety of crudities. I also found it to delicious when smeared on a toasted baguette and topped with thin slices of grilled steak. Oooh, I just had an idea. This would be a fantastic addition to any lasagna!
The recipe can be found here. Please visit French Fridays with Dorie to see what my fellow Doristas thought of this one!