Herb Cheeses

With the exception of Palet Perigordine and Sariette – both hard to find in this country – cheeses made with herbs tend to lack distinction. You have nothing to lose by making your own.

Choose a delicate base such as Lezay, Saint-Maure, Riblaire or, at best, Valencay. Wash and dry thoroughly your selection of fresh herbs, then chop finely and mix with a few twists of freshly ground black pepper. Cut any rind off the cheese, then press the cut edges into the herbs.

Wrap loosely in greaseproof paper and leave in a cool place for a few hours.