2 Comments

1. Patru on July 19, 2009 at 7:23 AM

   Look how fresh that chevre is! Bruce said “WOW” and I am thinking of pouring honey on that, sprinkling it with a bit of lemon thyme and cranberries and baking it for a bit in the oven. Yummy, soft, warm cheese spread on crackers or fresh bread.

2. Maureen on July 19, 2009 at 8:59 AM

   Ooo yum! I remember that recipe you found!

   Sorry Pat. I don’t think that chevre will survive in my suitcase for 24 hours. But maybe I’d have to pack a bunch of stuff on blue ice to bring home. A whole suitcase full of cheese! That might work…