Tips
Choose fresh white cheese (fromage blanc) packed in its own strainer; let it drain for 24 hours in advance.

Use a wooden spoon or rubber spatula to prepare this recipe rather than a whisk: you don't want the mixture to be too liquid. It should be thick enough to be molded into little quenelles with two spoons so that you can place it on a plate with an assortment of cheeses.

For a flavor variation, replace cow's milk cheese with fresh goat or sheep's milk cheese.

Serve the herbed cheese on its own with toasted country bread. It's also delicious served in a hollowed out baked potato.

1. Chop the herbs (chervil, chives, parsley and shallot); combine them with the fresh cheese; add the oil, salt, pepper and liquid cream.
2. Lightly whip the whipping cream and fold it gently into the cheese mixture.
3. Refrigerate; serve cold.

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Photo : Provenance: Conservatoire des vieux métiers du textile