Fromage au Thym

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The peasants of Savoie make a very good cheese called “Banon, ” which is prepared with either sheep’s milk or goats’ milk and treated with thyme and rosemary. It is, of course, difficult to find except locally. But there is no reason why it should not be prepared at home in England quite successfully. Those who live in the country probably make cream cheeses occasionally; in any case, they can be got from a farm. Indeed, the cream cheeses sold in shops would also do. Anyhow, the cheese, whichever it is, must be worked a little and salt added, then remodelled; then a few leaves of dry thyme and rosemary should be rubbed all over and the cheese left for a week or so so that it is well flavoured.