Fresh cheese

1. Heat the milk in a pan at 30°C.
2. Add the cream and buttermilk then add the rennet. Do not stir the mixture.
3. Heat the oven at 70°C.
4. Pour the cheese into a covered silicon food container and put in the oven for 1 hour (or until it has the consistency of fresh cheese).
5. Add the herbs and divide into 2/3 and 1/3 batches.
6. Refrigerate.

Broth chamomile procedure

1. Boil the water. Add the chamomile and honey.
2. Remove from the heat and infuse for 8 hours. Strain and set aside.
3. Season with salt, oil, lemon juice and cool down at room temperature.

Watermelon

1. Use the mandolin slicer to shape the watermelon as leaves.
2. Marinated with the broth chamomile and set aside.

Assembling & serving

1. Place 2/3 cheese in a round mold.
2. Place the watermelon shape leaves on top of the cheese.
3. Use a spoon to put the rest of the cheese on top.
4. Decorate with herbs.