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Aug 2, 2009 04:29 PM

lavender goat cheese yum yum!

I bought some lavender goat cheese at the Montrose farmers market last week. I had no idea what I would do with it, but I couldn't resist the combination.
Today I made a fig and lavender goat cheese galette.
It is delicious!!!
I highly recommend you pick some up if you see it at the farmer's market.

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  1. Sounds a bit like Cypress Grove's "Purple Haze" cheese which also has fennel pollen as well as the lavender. Galette sounds great; excellent just spread on some crackers or some olive bread.

    9 Replies
    1. re: markabauman

      I haven't tried purple haze though I've heard it's tasty.
      This is the goat cheese guy at my weekly farmer's market.
      I would tell toy the name but it's not on the container.
      Sounds great with olive bread. Thanks!

      1. re: ultraviolet

        Odd, we just bought lavender/honey goat cheese @ the H'wood farmers market and I was just thinking the same thing. Going to eat it w/ fresh figs, white peaches, honey, pita bread tonite. No baking require, tho there will be wine to substitute the flour.

          1. re: ultraviolet

            The name is Soledad Goats, from Mojave. Their goat cheese feta is one of the unheralded wonders of the food scene here in Socalistan. I like the fresh cheese too -- it doesn't get "slimy" when melted like so many other goat cheeses.

            I haven't tried their lavender, because I have lavender at home and can infuse the cheese myself.

            1. re: Das Ubergeek

              You cannot make the cheese at home as the farmers actually feed the lavender to the goats. That's how the flavor is infused.

              1. re: albatruffles

                I don't think that the flavor comes from the goats being fed lavender. It is fairly straight forward to infuse goat cheese with herbs. It just takes lavender (or rosemary...or whatever), good goat cheese, a little olive oil, and time to let it marinate, preferably overnight.

                  1. re: albatruffles

                    Then why are there lavender blossoms in the cheese?

                    I prefer to make my own flavouring choices. I buy the plain chevre. Then I can add lavender, pèbre d'aï, etc.

                    1. re: Das Ubergeek

                      I bake with lavender all the time. I infuse it and then strain it out.
                      This goat cheese tasted to me like there was some ground and mixed in and there were some whole pieces as well. When I bit into a piece of lavender it was at full strength it definitely had not been cooked or diffused.

        1. Definitely try the Rollingstone Chevre with anise & lavender - it's my favorite.