Put the milk with the rosemary in a saucepan
. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk
is cool, strain
it and gradually whisk
it into the cheese. Add the lemon zest, lemon juice
, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.
Cook's Note: In place of the fresh rosemary, you could add fresh grated orange
and lemon zest