Goats’ cheese preserved in oil and herbs

Crottins de chèvre marinés à l’huile et aux herbes

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      15 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

When you find a goats’ cheese you like, buy several, then prepare them in this way to turn a simple salad, pasta or pizza dish into something extra special.


  • 350 ml (12 fl oz) olive oil
  • 2 sprigs of fresh rosemary


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