SC - Herb blends for soft cheeses--a question

[Bonne of Traquair]

>
> > 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

For my event last spring, we used parsley, green onions and dill.  Because 
that's what the store had that looked nice, that's why.  It was good, but 
then I was working with fresh homemade cheese, so I had a good start. She 
handled the chopping and mixing.  I expected white flecked with green, but 
she food processed the herbs to a paste and once mixed with the soft cheese 
it was a tasty dark green spread.

Bonne

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