On our honeymoon in Antibes, France earlier this year, we stopped at the wonderful covered market every morning and I frequently enjoyed small Peppadew-type peppers, marinated in olive oil and stuffed with the absolutely creamiest goat cheese I've ever tasted. It had the texture of cream cheese but the tang of chevre.
I know the best and creamiest chevre is made with early spring milk, and we were there in late March. I'd like to make those peppers so I can eat them here at home, but none of the goat cheeses I've tried so far replicate the creaminess to my satisfaction.
I live in Denver and am surrounded by lots of specialty cheese shops and well-stocked grocery stores, so any buying suggestions are welcome. I'm also not opposed to making my own at home.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...