Heat the oil in a pan until warm, then remove from the heat. Add the rosemary, bay leaves, thyme, garlic doves, red chilli and peppercorns, stir and then leave to cool completely.
Place the goats’ cheese in an airtight container and pour over the herb oil. Top up with a little extra oil if needed, so that the crottins are totally covered. Leave to steep for a minimum of 1 week in a cool