Name: Fromage Frais à la Ciboulette (Homemade Fresh Cheese with Chives)
Yield: 1 lb/500 g
Cuisine: France
Ingredients: 2 scant tsp/10 ml liquid rennet; 1 tsp/5 ml salt; 3 pt/1.5 litres fuel cream milk; 1 pt/500 ml double/heavy cream; 2 tbsp/30 ml fresh chives, roughly chopped (and a few whole purple flowers if you have them); 2 tbsp/30 ml fresh chervil or parsley, roughly chopped (plus more to decorate if you have not chive flowers); several grinds black pepper; 2 tbsp of the fresh basil sauce

Preparation info

1 lb

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

In Provence every cheese shop worthy of its whey has an earthen-ware bowl (or several) with a big wooden spoon stuck in its mound of soft, fresh cheese. Some of this ‘fromage frais’ is plain, to be eaten with crème fraiche and honey or homemade jam, some is scented with fresh herbs, the most popular on the Côte d’Azur being a mixture of chives and chervil. If you are lucky, the fresh cheese will be made from goat’s milk, as it is at the Maison Agnèse. This is a simple home version using ful