Quick, Easy Holiday Cheeses

Isn’t that holiday vibe all about a house full of family and friends. About tables laden with delicious foods to eat, laughter and stories. But with food prices today it is getting expensive.  I have a little plan – read on. 

My story goes back 45 years when I travelled to stay with a friend in France who was farming goats and making fromage frais. That’s when I cottoned on to the wonderful lifestyle it is to make your own cheeses, grow your own vegies, and spend time outside in nature. And realised how quick and easy it is to make a cheeses  in the kitchen ready to eat within a few days. No lengthy maturation periods or maturation rooms required.

My old clients (and some have been with Finest Kind for 35 years!)  are probably yawning already as they have heard me recommend fromage frais so often.  But this time, instead of the usual recommendation to make hearts of cream ( recipe here) I will suggest a little home made Boursin. You have probably seen it in the  super markets. It goes for approximately R 85.00 for 150 gram!  With 2 liters full cream shop bought milk or your own farm milk you can make 360 gram for R35.00 +  culture,  rennet and a few herbs which probably add up to a further R5.00. That’s R17.00 per 150 gram! 

Start of by making fromage frais or maas kaas according to our recipe here. When the cheese has drained either in the mould or using cheese cloth, mix it till its smooth with a cake mixer. You can add a little extra cream here. Then the rest is according to taste. Mix in a little butter, smashed garlic, finely chopped fresh parsley, salt and cracked pepper. Then return the cheese to the mould to shape it if you want. It sometimes help if you line the mould with cheese cloth.

And there you have it. A delicious snack with crackers or wrap it up in some wax or baking paper with a ribbon or raffia  and a piece of rosemary and its the perfect gift.