What do you do with your French Cream Cheese once you've made it? Well, let me show you one of three recipes that I am presenting over the next few weeks to help you with that dilemma. Today's recipe is Frozen Chocolate Cheesecake Bites. They are totally delicious!
 
 

 
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The second recipe in the series of three, this time Baked Lemon Cheesecake. I used the French Cream Cheese that I made earlier, lemons from my garden and 3 eggs laid by my chicken. Fresh as fresh can be! The final product was amazing, rich and delicious. Enjoy!
 
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Visually appealing, but I'm a little disappointed with this cheese because of a slightly bitter aftertaste. My verdict is not enough salt, so if you make it, brine it for a few hours longer.
 
 

 
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Marinated Feta or Persian Feta, as it is known here in Australia, is less crumbly than Greek Feta and is marinated in oil with herbs and spices. Absolutely delicious in fresh summer salads. You can use cow's milk, goat's milk or even ewes milk to make this cheese or even a combination of all three.
 
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Even though this Gouda could have performed better visually, I think it worked out well. The taste is just like a Gouda, with subtle creamy tone and smooth paste with lots and lots of eyes!
 
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To appease all the angry Greeks, I have changed the name of this amazing cheese to Fettaq (the q is silent). Fettaq is a deliciously creamy and slightly crumbly cheese, with just the right amount of salt. The herbs and spices are infused throughout the cheese giving it an amazing flavour profile. It reminded me of Marinated Goats Cheese by Meredith Dairy without the goatyness.
 
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Deliciously smooth and creamy, this is the best cream cheese I have ever tasted! It's so easy, it's criminal.
 
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