Brigid's Fresh Herbed Cheese     


4 cloves garlic, minced  
1 tsp. salt  
1/4 cup any fresh herbs, minced       
(blend any: rosemary, chives, dill, parsley, sage, thyme, chervil, basil)  
8 oz. cream cheese  
1/2 cup sour cream  
1/4 cup heavy cream  
8 oz. small curd cottage cheese     


Make a past with garlic, salt, and herbs. 
Beat the cream cheese until fluffy  and, while beating, 
add first the creams and then the cottage cheese. 
Beat in the herbs until well blended.     


Line a colander with 2 layers of cheesecloth and spoon in cheese. 
Knot  opposite corners and suspend over a bowl to drain for 24 hours 
( or hang  over the faucet to drip in the sink). Retie as needed to compact the cheese.  
Remove to a plate, seam side down, and chill until serving. Can be rolled in  fresh 
chopped parsley and served with water crackers.     


K. D. Spitzer     from: Llewellyn's Witche's Datebook 2006