Marinated goat’s cheese is a real treat. You can use it on salads or sandwiches or serve it with your apéro and cheese platter.
The combination of zingy lemon and herbal rosemary infuse each round of soft goat’s cheese with incredible flavor. I love to use them in spinach salads with pine nuts and sundried tomatoes, but they are also excellent on thick slices of toast with smoked ham or as part of a cheese course. And don’t discard the oil – it is excellent for dressings and marinades for fish and chicken.
This recipe is very versatile. You can also try using other herbs and spices to infuse your cheese.
Note: You will need a 1 liter jar. Sterilise your jar by boiling it.
Makes: 12 pieces
- 250g soft goat’s cheese (chèvre frais)
- 5 pieces of lemon rind (from an unwaxed, organic lemon)
- 1 tbsp mixed peppercorns
- 2 sprigs of rosemary
- enough good-quality extra virgin olive oil to fill the jar (about 450ml)
Put the goat’s cheese rounds into the jar, add the rest of the ingredients and close the jar tightly. Marinate for at least 24 hours . The cheeses can be stored in the fridge for up to three days. Serve the goat’s cheese rounds at room temperature.