Dill. European dill is anethum graveolens. Dill is an herbaceous plant, about 1 meter (3 ft) in height, with wispy leaves, bearing clusters of small yellow flowers and oval, pod-like fruits. In Europe the leaves are often used to flavour fish dishes. The fruits are also left to ripen on the plant until they have dried. The fragrant seeds are then extracted, threshed and dried. It has an aroma slightly reminiscent of caraway, warm, aromatic and tingly.
A fresh cheese made with goat or sheep's whey, similar to Ricotta. It has a smooth, moist crumbly paste and is rindless. It is made with raw milk and contains 35% fat (dry), 20% fat (total). Affinage is 2-5 days. It is sometimes flavoured with dill or other herbs and served with honey for breakfast.
