INGREDIENTS:

Compound Butter

• 1 lb butter unsalted, softened
• 2 T J.Q. Dickinson salt
• 2 T parsley, chopped
• 1 T tarragon, chopped
• 1 T thyme, picked
• 1 T rosemary, chopped fine

Farmhouse Cheese

• ½ gallon whole milk
• 1 T J.Q. Dickinson nigari
• 1 T salt
• 1 T lemon zest

INSTRUCTIONS:

Compound Butter

1. Combine all ingredients in a mixing bowl
2. Mix with a spatula or KitchenAid paddle attachment until smooth
3. Roll into a log or store in a container
4. Refrigerate until firm

Farmhouse Cheese

1. Heat milk and lemon zest to 180°F–190°F
2. Stir in salt and nigari
3. Gently stir until curds form
4. Strain through cheesecloth, drain and refrigerate