Master Recipe 
Fresh, young, soft goat’s milk cheese infused with the vibrant herbal flavors of fresh rosemary is the perfect example of infusing less assertive flavors with stronger ones. Two plus two equals ten! Use to stuff zucchini blossoms or as a topping on toast rounds with a dollop of Spicy Tomato Marmalade.
MAKES 8 OUNCES (250 G)
EQUIPMENT: A mini food processor or a standard food processor fitted with a small bowl.
2 disks fresh, soft goat’s milk cheese (about 8 ounces/250 g total)
1/4 cup (60 ml) heavy cream
2 tablespoons finely minced fresh rosemary leaves
In the food processor, combine the cheese, cream, and rosemary. Process until smooth. Store in an airtight container in the refrigerator for up to 3 days.