Fine Herbs Chèvre

Cultured pasteurized goat's milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Goat's milk is often easier to digest than cow's milk, making it a suitable alternative for some individuals.

Sea salt is a minimally processed source of sodium and trace minerals. It is often preferred over refined table salt due to its natural mineral content. The use of sea salt can enhance flavor without the need for excessive additives.

Parsley is a fresh herb rich in vitamins A, C, and K, and provides antioxidants. It is used to enhance flavor and nutritional value in foods. The inclusion of parsley adds a fresh, herbal note to the product.

Basil is an aromatic herb known for its anti-inflammatory and antioxidant properties. It enhances flavor and provides health benefits due to its essential oils and nutrients. Basil is a popular herb in culinary applications for its distinctive taste.

Dill is a flavorful herb that contains vitamins and minerals, and is known for its digestive benefits. It adds a unique taste and aroma to foods. Dill is often used in culinary applications for its fresh, tangy flavor.

Chervil is a delicate herb that is rich in vitamins and has a mild flavor. It is used to enhance the taste and nutritional profile of dishes. Chervil is often compared to parsley but with a more subtle flavor.

Tarragon is an aromatic herb that contains beneficial compounds such as antioxidants and vitamins. It is used to impart a distinctive anise-like flavor to foods. Tarragon is valued for both its culinary and potential health benefits.

Chives are a member of the allium family, providing vitamins and a mild onion flavor. They are used to enhance the taste and nutritional value of foods. Chives are known for their subtle flavor and potential health benefits.

Microbial enzymes are used in cheese production to aid in coagulation and improve texture. They are a vegetarian alternative to animal rennet. These enzymes are generally considered safe and effective in cheese making.