This is a French recipe for potted cheese with mixed herbs and is found in the lower Ardeche region of France. Traditionally the cheese pot is never emptied but simply added to. The locals serve the cheese with potatoes boiled in their skins peeled as they eat them. The spread is equally delicious served with a crusty French bread.
A very versatile cheese uses milk, lemon juice and water. Paneer is very versatile and is used as a side dish, main dish and even in dessert recipes.
How to make Schierkase, a German spreadable cheese
Quark is similar to sour cream. You can make your own using purchased buttermilk.
Original article posted at WebFoodPros. Posted by Mike on June 28, 1998. It describes a basic process for smoking your own cheese at home.