This recipe comes from the talented musician and cherished vendanges partner Benjamin Nerot, who made this recipe as an apèro before we gathered for family dinners during harvest season in the Loire. Faisselle cheese is a creamy raw cheese with no rind. Named after the faisselle, a type of basket that was used to drain the cheese, this particular cheese is often made with goat’s milk and is popular in chèvre-producing regions in France. While faisselle cheese resembles yogurt, it lends itself more to savory pairings. Mixed with fresh chives and ground black pepper, it makes a simple appetizer to spread on toasted baguette slices.
Place cheese in a medium bowl. Stir in
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