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Edible Flower-Pressed Cheese
peppermint candy flower stems, each with multiple flower heads
4 oz
round of fresh goat or other mild soft cheese, such as sheep
Fruit, poppy seed crackers, or a baguette, for serving
Edible Flower-Pressed Cheese

Stefani Bittner and Alethea Harampolis show us how to take advantage of our outdoor plants by using them in food, beverages, cosmetics and other home remedies in HARVEST.

Flower-pressed cheeses make great host gifts and party appetizers. They are simple to assemble in just a few minutes.

1 4-ounce round of cheese

  1. Rinse the flowers in a bowl filled with cold water by gently dipping the flowers to remove any debris. Lift out and place on a clean, dry towel. Remove individual flower heads from the stems and gently press into the cheese round in any pattern you choose. You can also use the mild-tasting leaves and stems to create patterns with the flowers.
  2. Serve immediately with fruit, poppy seed crackers, or a sliced baguette, or wrap the cheese with wax paper and store for up to 3 days in the refrigerator.

Reprinted with permission from HARVEST, by Stefani Bittner and Alethea Harampolis, copyright © 2017, published by Ten Speed Press, an imprint of Penguin Random House LLC.


Stefani Bittner and Alethea Harampolis

Book Cover