Caprine supreme

Playing with the goat milk has unleashed long-subdued urges I had in high school Chem II, to experiment, combine unlikely elements, and dodge explosions (thanks, Mr. Robinson!). So far the explosions aren't an issue, since I'm mostly doing fresh cheeses, not aged.

For this edition of chevre, I went to the herb bed. There! The gloriously glowing red of "Jacob Kline" Monarda (otherwise known as beebalm...). Now that should spark some ideas. Back in the kitchen, raid the fridge. Aha! Some lemon and orange zest that had been grated with the microplane for a previous food experiment. And a dab of honey. That should do it...

I almost fainted at the first bite. Whoa Nelly! That one is a WINNER!!!

After aging overnight in the fridge, the snips of monarda bled just a bit, making rosy accents throughout the cheese. The citrus rind shoots off little sparks and bursts of tangy lemon and orange as it hits the palate, in exquisite counterpoint to the smooth, creamy ever-so-slightly honey sweet cheese.

Sorry I can't send you a cracker over the net....