Dried Whole Red Chilies
Dried whole red chilies can be added to soft or hard cheese for added flavor and color. With a pungent yet fruity taste, these chilies impart both spice and heat into homemade cheese. We like to coarsely chop these chilies and add them to hard cheese curds before pressing, for a robust flavor.
- Whole Red Chilies
- 2 oz
Store in a cool, dry location
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Usage will vary depending upon recipe.
Coarsely chopped, dried chilies can be layered in with the curds, in the cheese mold, when making hard cheese, or mixed directly into soft cheese.
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Wonderful blend of the herbs! You can pick up the subtle flavors of the lavender and fennel, but no one herb overpowered the other. Outstanding quality!
Great for Chevre
Whenever I make Chevre I mold half the batch with this herb de province. It is always delicious. I have also mixed it with lemon juice and put it on chicken, also delicious.
Herbes de Provence
Many years ago I attended an all-day cheese-making workshop in Ashfield. It was wonderful. I took away knowledge about making simple cheeses as well as an herb packet which I used to flavor my Queso Blanco. I loved it. For some reason I never bought another packet but I can still taste it today! I loved it. I do not remember if it was this particular herb mix, but if it was, I would give it a great big 5! I seem to remember there was some garlic in the one I had back then, so...I don't know.
Great fragrance to cheeses
Makes a very nice fragrance and taste. Delicate French cheese is the best. Soft spreading cheese is the best on crackers, my favorite.
Way too much lavender
I have had most of a bag of this mixture sitting around for the better part of a year...I used it once to flavor formage blanc and once in a bread recipe that called for it, and both times it made everything taste like soap. There is way too much lavender in this!