The foraging season for wild ramps is fleeting, lasting only a few weeks in early spring. Extend the flavour by making fresh paneer cheese flavoured with ramps.
Paneer is easy to make and unlike most other cheeses, it can be frozen without compromising quality, letting you enjoy your prized foraged edibles throughout the year.
Paneer is best (for me) fried in butter until crispy and browned. It will retain it’s pressed shape and not melt.