Thank you all for the compliments!
The cheese with stinging nettle can be made with milk from the cow, goat or sheep. It is usually made in Holland, where I was born.
http://www.delekkerstekaas.nl/...
I never made cheese, so I don't know how to make it.
I do mix the leaves with fresh cheese. Only young leaves are used, so this is always made in spring. Pick the young tops and cut them a bit. Put them in hot water for a few seconds, so the 'stinging' will disappear. Mix it with the fresh cheese and add pepper, salt and a bit of garlic.
There are many ways to make the soup. The easiest one is to use a ready bouillon and add some fresh cream. Add the chopped young nettles to the hot bouillon and serve immediately. Never cook the nettles for a long time. You need quite a lot of nettles, because they shrink a lot.
Here are a few recipes with the stinging nettle:
http://www.huffingtonpost.com/...
