SC - Herb blends for soft cheeses--a question

[Bethany Public Library]

Maire, try Dill and Chives, a great combination. Thinly sliced Scallions go
well with this as well. I do this all the time. Sprigs of thyme, chopped
oregano, marjoram, etc.. all go well. Try also Garlic and freshly ground
pepper. Try them out at home first.

You could also try serving it with sippets if you really want that cheese
and cracker effect.

Cheers

Aoife

Good Luck



Date: Mon, 16 Oct 2000 12:11:14 -0700
From: Susan Fox-Davis <selene at earthlink.net>
Subject: Re: SC - Herb blends for soft cheeses--a question

Maire wrote:

> I've been having great fun experimenting with different recipes for the
> soft cheeses I'll be serving as part of the first course for our Harvest
> Court feast in a couple of weeks.  I'm drawing a pretty good blank,
> though, in coming up with some pleasant (period) herb blends.  I've
> thought of doing one as a mild garlic/dill weed blend, and maybe one
> with some thyme in it?, and after that.....? So, I'm asking for
> suggestions.  Please?
> Thanks, Maire