Goat Cheeses Marinated in Oil with Herbs

Name: Goat Cheeses Marinated in Oil with Herbs (Picodons marinés à l’huile d’herbes sèches)
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 1 handsome sprig dried thyme; 1 whole clove of garlic; 300 ml (⅔ pint) best olive oil; 1 handsome sprig dried wild thyme (sarriette, known in Provence as pèbre d’aï – asses’ pepper); 6 picodon cheeses (goat cheeses from the Dauphiné, in season from September to December. If possible, choose farm-produced cheeses, not too fresh, with a fairly dry consistency.); 1 handsome sprig dried rosemary; 5 whole black peppercorns; 5 coriander seeds

Picodons marinés à l’huile d’herbes sèches

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

6 picodon cheeses (goat cheeses from the Dauphiné, in season from September to December. If possible, choose farm-produced cheeses, not too fresh, with a fairly dry consistency.)
300 ml (⅔

Europe
France
Gluten-free
cheese
Vegetarian
Mediterranean

Method

Preparation

Cut the cheeses in half across their width. Arrange the cheese and herbs in the preserving jar in alternate layers and sprinkle the pepper, coriander and garlic over the top. Pour in enough olive oil to cover.
Seal the jar and store in a cool place for at least a week and no longer than a month (if you leave it longer than that the oil tur