Rocky Mountain Blossom and Fennel Pollen Goat Cheese
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Temps de lecture 2 min
How to make Rocky Mountain Blossom and Fennel Pollen Goat Cheese Recipe
Experience the taste of the high peaks with our Rocky Mountain Blossom and Fennel Pollen Goat Cheese. This creamy, hand-crafted chevre is infused with the delicate sweetness of wildflower blossoms and the bright, aromatic notes of hand-harvested fennel pollen.
Whether you are building a gourmet charcuterie board or looking for the perfect pairing for sauvignon blanc, this cheese offers a sophisticated flavor profile that is both earthy and floral. Made from 100% pure goat milk, our cheese is light, tangy, and spreadable.
For a delightful variation on the infused goat cheese log, try a sumac and dill pollen combination. This recipe offers a tangy, citrusy twist from the sumac, beautifully balanced by the fresh, slightly sweet notes of the dill pollen. Simply mix 1 tablespoon of ground sumac with 1 teaspoon of dill pollen. Unwrap a 4-ounce goat cheese log and gently roll it in the spice mixture until it's completely coated. Tightly wrap the coated log in plastic wrap and refrigerate it for at least three days. This allows the vibrant flavors to infuse the cheese. When you're ready to serve, let the cheese come to room temperature and enjoy it with your favorite crackers or pita bread.
For a delightful variation on the infused goat cheese log, try a sumac and dill pollen combination. This recipe offers a tangy, citrusy twist from the sumac, beautifully balanced by the fresh, slightly sweet notes of the dill pollen. Simply mix 1 tablespoon of ground sumac with 1 teaspoon of dill pollen. Unwrap a 4-ounce goat cheese log and gently roll it in the spice mixture until it's completely coated. Tightly wrap the coated log in plastic wrap and refrigerate it for at least three days. This allows the vibrant flavors to infuse the cheese. When you're ready to serve, let the cheese come to room temperature and enjoy it with your favorite crackers or pita bread.
Rocky Mountain Blossom and Fennel Pollen Goat Cheese
15 min
4-6
Starters
United States
Ingredients
- 1 Tbsp. Rocky Mountain Floral Blossom Mix
- ¼ - ½ tsp fennel pollen (adjust to your preference)
- 1 (4 oz) goat cheese log
Directions
Step 1
Prepare the coating: In a small bowl, thoroughly mix the Rocky Mountain floral blossom mix and the fennel pollen.
Step 2
Coat the cheese: Unwrap the goat cheese log and place it on a sheet of plastic wrap or wax paper. Generously coat all sides of the goat cheese log with the blossom and pollen mixture, gently pressing the mixture into the cheese to help it adhere.
Step 3
Rest the cheese: Tightly wrap the coated goat cheese log in the plastic wrap or wax paper. Place the wrapped log in the refrigerator and let it rest for at least 3 days. This allows the flavors to meld and infuse the cheese.
Step 4
Serve: When ready to serve, remove the goat cheese log from the refrigerator and unwrap it. Allow it to come to room temperature for 15-20 minutes to soften slightly. Serve with your favorite crackers, sliced baguette, or fresh fruit.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
