I made three little fresh cheeses for our church's women's Christmas Party as shown in the picture. They did turn out especially nice. The one on the left is flavored with smoked paprika, the middle one is garlic and chives, and the one on the right is cracked pepper.These were done with a basic soft cheese recipe: starter culture, rennet, setting overnight, draining for two days in molds, salted and aged for one day, then served. The smoked paprika and the garlic and chive cheeses both had the flavorings layered within the cheese, but the cracked pepper was just on the outside. They looked so pretty on the plate. It was fun!
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