Ingredients Jump to Instructions ↓

  1. 3/4 cup/175 ml milk, plus more if needed

  2. 2 sprigs fresh rosemary , chopped

  3. 12 ounces/330 g fresh goat cheese

  4. Zest and juice of 1 lemon, to taste

  5. Freshly ground black pepper and salt, if needed

  6. Serving suggestion: Serve with assorted raw vegetables.

Instructions Jump to Ingredients ↑

  1. Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice , to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

  2. Cook's Note: In place of the fresh rosemary, you could add fresh grated orange and lemon zest


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