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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
High-melt cheese — grill, fry, no melting, crispy golden exterior
Tender artichoke hearts — antipasto, dips, pasta, pizza
Humidity-controlled cheese storage — keep artisan cheese perfect
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
High-melt cheese — grill, fry, no melting, crispy golden exterior
Tender artichoke hearts — antipasto, dips, pasta, pizza
Humidity-controlled cheese storage — keep artisan cheese perfect
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In a medium bowl crumble goat cheese. Meanwhile in a small chilled bowl, whip cream until thickened only and stir into goat cheese. Stir in herbs, shallot, lemon peel, and garlic. Season to taste with sea salt and pepper. Thin with additional cream, if desired. Serve on toasted pita wedges, Syrian bread or anything you wish. * 1/4 cup in total. Mix the herb amounts to your preference but you might want to make the parsley the main herb with smaller amounts of the remaining 3.