Sage & Pepper Cheese
This spreadable cheese is shaped into a ball and served with rolls
or crackers.
5 cups whole milk
1/8 tsp. chili powder
1/4 tsp. coarsely ground black pepper
1/4 tsp. ground sage
2 tsp. virgin olive oil
juice of one lemon
10-12 sage leaves, washed and dried
In a non-stick saucepan, bring the milk just to the boil. Stir in
the lemon juice to curdle and remove from heat. Continue to stir the
milk until the curds separate from the whey. Pour through a strainer
lined with cheesecloth. Allow to drain for 2 1/2 hours. After that
time, squeeze or press to remove as much of the liquid as possible.
Add the pepper, chili powder and dried sage to the cheese curd.
Blend with a fork until smooth. With your hands, form the cheese
into a ball.
With a basting brush, coat the cheese with the olive oil. Starting
from the bottom, press the sage leaves around the cheese ball. Chill
for several hours until firm. Allow to soften slightly before
serving.
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