[Cheese] chevre balls

[Miskin Meadows]

Hi Linda,

what herbs would you add? I have chives in oil, garlic, herb de province,
fine herbs mixes to try. I agree with the olive oil being best for
preserving but that too left long enough on the counter will go bad. It
might be though the spices or the little bit if whey that adds to the oils.
I'd love to hear what spices folks use..

I got great feedback from my clients on some new ones I did the other day..
it was a good experiment.
1.  Herbs & Garlic  (everyone always loves this one)
2. Salsa- (everyone loved this one, one client said too salty for her taste
but she doesn't use salt<LOL>)
3. Sun dried tomatoes & Bacon- (Everyone said amazing flavor but this one
was drier.. I think the bacon soaked up some of the moisture)
4. Grainy mustard- (everyone said excellent with ham/meats on and the cheese
together, which is how I told them to eat it. )
5. Cranberry & Cashews-( this one was drier as it drained longer so most
wanted it like the others more moist. some said to add cranberry juice for
stronger flavor as it was great tasting but very mild) Also I told them to
try this with fresh fruit and honey and they loved it that way too.

So all in all the samples went well with test home # 1
I really want to try them with the balls in oil this week.

Regards,
Bev & John
Miskin Meadows Farm
http://www.hawk.igs.net/~emerald/index.html
Owner VankleekHill_Freecycle
http://groups.yahoo.com/group/VankleekHill_Freecycle




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