Dalmatian Thyme Cheese

Rinse basil and thyme, lay out on a thick layer of household paper and dry gently but thoroughly. Cut the basil leaves into thin strips. Strip the leaves from 8 thyme stalks. Lay out the remaining thyme sprigs on a small straw mat (you can buy them at craft stores). Squeeze the curd heartily in a clean kitchen towel, then spread it through a sieve along with the goat cheese. Cream the butter, gradually stir in the cheese and curd mixture, basil and thyme leaves. Form everything into a roll and wrap in the straw mat. Now wrap with plastic wrap and refrigerate for 24 hours. Take out and cut into slices only about 15 minutes before serving. Tip: If there are unexpected guests at the door, you can prepare a cheese mixture with dried herbs of Provence: mix 250 g goat cheese with 125 g softened butter, season with herbs and cayenne pepper and spread on crackers. Top each with a second cracker. Frozen culinary herbs, which are exceptionally useful in winter as an alternative to fresh herbs, are always added defrosted to cheese preparations such as cheese parfait or homemade herb cheese. The kitchen herbs should always be defrosted in a container, never in a sieve, so that the valuable plant juice with its vitamins, minerals and aromatic substances, which always escapes a little, can be used.

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