Philadelphia cheese with Provencal herbs
1 serving
600 minutes
The 'Philadelphia' cheese with Provençal herbs is a delicate and aromatic treat with French charm. Its history is linked to the search for the perfect creamy taste that can be complemented by the noble notes of Provençal herbs. It is made from kefir, making it airy and light, while natural spices give it an exquisite aroma of Mediterranean fields. The cheese's flavor is soft and creamy with subtle herbal undertones that unfold gradually. It is ideal for spreading on baguettes, as an addition to a wine platter, or as an ingredient for refined appetizers. Its presentation at the table invariably evokes admiration, and the harmony of flavors makes it a versatile addition to any meal.
1
Freeze the kefir for at least 10 hours.
- Kefir (3.2%): 1 l
2
Prepare a colander, sieve, or strainer for him.
3
Cover it with several layers of gauze.
4
Cut the packaging and transfer the frozen kefir to cheesecloth. If this step seems difficult, you can pour the kefir into a bag before freezing.
5
Once the kefir is fully thawed, squeeze out the remaining whey through cheesecloth.
- Kefir (3.2%): 1 l
6
Grind the salt to a powdery state in a coffee grinder.
- Sea salt: to taste
7
Transfer the resulting cheese to a convenient container and salt it with salty powder. Mix and taste. Add more salt if necessary.
- Sea salt: to taste
8
Pour warm water over the Provencal herbs to soften them. Let sit for 10 minutes.
- Herbes de Provence: 2 teaspoons
9
Drain the water and add herbs to the cheese.
- Herbes de Provence: 2 teaspoons
10
Add black ground pepper and nutmeg. Mix well.
- Ground black pepper: to taste
- Nutmeg: pinch
11
Transfer to a convenient storage container.