Hurdy Gurdy is a goat milk alpine-style cheese.
Here's an unexpected way to use this cheese
- Package of Hook's Hurdy Gurdy goat milk cheese
- 1 L. dried ancho chile, remove stem, remove and reserve the seeds.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 Tablespoons chopped fresh parsley
- 3 Tablespoons minced green onions
- 3/4 teaspoons fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic, minced
- reserved ancho seeds
Put a pot of water on to boil with enough water to cover the ancho chile. Once water comes to a boil add the ancho for about 3 minutes. Remove from water and dry with a paper towel. Cut or rip ancho into small pieces and place in food processor along with the next 9 ingredients. Process till fully blended Cut the cheese into small cubes. Pour the wet mixture over cheese and refrigerate for at least 1 day. Serve with crackers. Great addition to a cheese board.