Herbed Goat Cheese

I must admit, there was a time not too long ago that I did not like goat cheese. I really couldn't get past it's tart aroma.  However, one day, I ordered a salad not knowing that it came with and instantly fell in love with the tang that originally made me turn away from this variety of cheese. Today, I love goat cheese, whether smeared on a cracker, in an omelet or a salad.  One of my favorite types of chevre to buy is the log bathed in herbs, however, instead of buying that version this time around,  I opted for the regular type and decided to add my own herbs from our garden.  The results were much better than the store bought version. The earthiness of the sage and the freshness of the parsley added another depth to the cheese.  This is great for a simple, yet flavorful snack or to serve as an appetizer. Continue for recipe...

Ingredients:
8 ounces goat cheese
3 tablespoons milk (any variety will work, I used 1%)
2 cups of fresh herbs (a mixture works well)
Parchment paper

Directions: Place the goat cheese in a bowl with milk, mix to combine.  Add 1 cup of chopped herbs (I used fresh sage, oregano, thyme and parsley) and mix well.  Place the cheese onto parchment paper and roll into the shape of a log, similar to the technique of rolling sushi.  Once completely covered in parchment twist the ends of the paper to look like bon-bon (image below). Place in refrigerator for 2 to 3 hours to set.  Once set, gently press the remaining herbs into the log and serve. 

*Photographs by Alison