More Oataku goodness.

Three herb and cheese experiments in the last couple of weeks:

Herbs de Provance and Cheddar
We have a bottle of Herbs de Provance (savory, fennel, basil, thyme, and lavender) that’s been hanging around the back of the spice cupboard for years. We also had a bag of equally elderly mixed shredded cheddar cheese (yellow, white, and green). I used a standard chicken broth base with three shakes of HdP and a fat pinch of cheddar (just the yellow and white).

Result: Meh. I’m not a fan of fennel, and the lavender stuck in my teeth.

Rosemary and Mexican
Ground rosemary, some grinds of garlic and mushrooms (we have these bottles with the easy grinder tops, so why not?). The “Mexican” is a mix of queso quesadilla and Philadelphia cream cheeses. Tastes like mozzarella to me. I realize that part of the mix is just like the rosemary and garlic grind I started with a year ago, but it’s enough different I decided to go with it. Chicken broth.

Result: Better than the HdP, but still not great. Something to keep in the rotation as a change of pace.

Italian and Italian
Most of these specialty herb mixes are just that — mixes of herb one can buy on their own. Italian herbs are mostly oregano and marjoram. The Italian cheeses are mozzarella and parmesan. Chicken broth.

Result: Pretty much in line with the others. A not-unpleasant cheesy-herbal start to the day.


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