Žervé Cheese from Czechia – A Creamy Delight
Discover Žervé, a creamy Czech cheese. Perfect for spreads and appetizers, it offers a mild, tangy flavor loved by cheese enthusiasts.
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Herb Flavored Cheese
Definition and Scope
Herb flavored cheese incorporates fresh or dried herbs directly into the cheese or onto its rind. This category spans many milk types and cheese styles, from soft fresh varieties to hard aged ones. The addition of herbs serves to enhance aroma, flavor, and visual appeal.
Common herb inclusions are chives, dill, rosemary, thyme, and basil. These cheeses are produced globally, with both artisanal and industrial manufacturers creating versions. The scope includes cheeses where herbs are a defining characteristic, not merely a garnish.
Production Techniques
Herbs are typically added during the curd stage before pressing or molding. For some styles, herbs are rolled onto the exterior of the formed cheese. The timing and method of addition impact the final flavor intensity and distribution.
Producers must consider moisture content of herbs to avoid introducing unwanted bacteria. Dried herbs are often used for their stability and concentrated flavor. The cheese base is usually a mild variety like cream cheese, cheddar, or gouda to allow the herbs to shine.
Sensory Profile
The flavor profile is a balance between the inherent cheese notes and the distinct characteristics of the incorporated herbs. Herb flavored cheeses typically present earthy, grassy, or pungent notes depending on the botanical used. The texture remains true to the base cheese style, whether creamy, crumbly, or firm.
Aromas are immediately noticeable, often dominated by the herbal components. The visual appearance is frequently speckled with green or other herb colors. The finish can range from clean and fresh to complex and lingering based on herb concentration and aging.
Culinary Uses
These cheeses function well as standalone table cheeses on charcuterie boards. Their robust flavors make them excellent for cooking, where they can be melted into sauces, grated over pasta, or stuffed into meats. They pair particularly well with crusty breads, crackers, and fresh vegetables.
In professional kitchens, herb cheeses are valued for adding instant flavor complexity to dishes. They create flavorful fillings for omelets, pastries, and sandwiches. Their pronounced taste means smaller quantities are often sufficient compared to plain cheeses.
Regional Examples
France produces Boursin, a soft cow’s milk cheese with garlic and fine herbs. The United Kingdom is known for Sage Derby, a cheddar-style cheese marbled with sage leaves. These regional specialties often reflect local herb availability and traditional pairings.
Mediterranean regions create cheeses with rosemary, oregano, and thyme that complement their cuisine. American creameries produce numerous herb-infused goat cheeses and cheddars. Many European Union countries have protected designation of origin status for specific herb cheese varieties.