5 Ingredients or Fewer

Marinated Goat Cheese

November 30, 2010
0 Ratings
  • Serves 10-12
Author Notes

I love, love, love chevre. I love almost any kind of cheese, for that matter. To that end, I mistakenly bought a one-pound log of chevre at the store when I already had one in the fridge. To preserve the cheese I decided to marinate it; the results were stellar. I used fresh California bay laurel leaves; if you can get your hands on some they really add a nice, piney finish to the cheese. This is a good buffet dish, a great hostess gift and a nice snack to enjoy with (or without) a glass of wine. —CottageGourmet

What You'll Need
  • 1 one-pound log of chevre
  • 3 tablespoons herbes de provence
  • 3-4 bay leaves
  • olive oil
  1. Tear off a sheet of waxed paper about 15-20 inches long and sprinkle the herbes de provence onto the paper over an area roughly 8" square.
  2. Roll the cheese log on the herbes, back and forth, until all the herbs adhere to the cheese.
  3. Slice the cheese into rounds. This can be trickier than it sounds; I've alternated between using a really sharp knife or dental floss (obviously not mint-flavored). Either way it's difficult to get perfect slices, so don't stress over it.
  4. Pour a little olive oil to coat the bottom of the jar. I use a wide-mouth glass jar, like Le Parfait or Bormioli jars with rubber gaskets in the lids. Layer the cheese rounds in the jar, placing a bay leaf every now and then. After all the rounds are stacked in the jar, pour olive oil to cover. Seal and refrigerate. The cheese is best after several days. Serve with toasted baguette slices or crackers, or bring a jar as a hostess gift!
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