This sint-agatha-berchem is a little bit of a surprise, but it’s really quite tasty. The dish is made of goat’s cheese, sweet basil, and sweetened chives.
This is a dish named after the English village sint-agatha, who is said to have invented the first cooking method for cheese. The sint-agatha-berchem is a little bit of a surprise because sint-agatha-berchem is the name of pretty much every English village in Europe.
In any other case, I’d have thought it was the other way around. English villages are full of chives, basil, and sweet basil. And this is a cheese made of a goat’s milk. So it’s like a version of a goat cheese. But then it’s a bit of a surprise that the chives and basil are both made of goat’s milk, but sweetened by the addition of some sweetened chives.
The sweetened chives and basil are actually two different things. Sweetened chives are the actual sweet chives, or the “lumps” of sweet chives. Sweetened basil is a powdered form of fresh basil.
And the goats milk cheese is from a milk that was actually cow milk. The cows were lactating, and the milk was being churned into cheeses (including goat ones) by a local cheese maker. We don’t know exactly what happened here, but I imagine that the milk was being churned before the cheese maker decided to make a cheese out of it.
sint-agatha-berchem is an old and traditional type of cheese. It is made with a type of dairy that is naturally sweetened in a process known as sintering. Sintering is a process of heating the milk to a high temperature until the curd coats the walls of the container. This is then mixed with sugar and the curd is left to ferment. The sint-agatha-berchem is a traditional type of cheese that’s being made.
Sint-agatha-berchem is only used for cheese making in small quantities. It can be grown in large quantities using a special chemical called urea. When used for cheese making it is called sint-agatha.
The first time I heard the term sint-agatha-berchem was on a podcast, and I was instantly excited to try it out. It tasted like a rich chocolate pudding. And it was. Sint-agatha-berchem is a traditional type of cheese. The curd is thick and rich with a hint of nutmeg and a slight nutty flavor. It’s creamy, and not too sweet.
It’s the most basic type of cheese. It’s very thick and creamy, making it perfect for making a variety of pastas. It’s also very tart, and so much more flavorful than ricotta.
A lot of people tend to think that ricotta is the best type of cheese to use when making pasta, but sint-agatha-berchem is far better because it’s actually more similar to a real curdled goat milk cheese. Ricotta is often called “rabbit” cheese because its a very rich cheese. It’s best to use it in cheese making, not in pasta.