Goat Cheeses Marinated in Oil with Herbs

Picodons marinés à l’huile d’herbes sèches

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive
Marination: 1 week minimum, 1 month maximum


  • 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 ( pint) best olive oil
  • 1 whole clove of garlic
  • 1 handsome sprig dried thyme
  • 1 handsome sprig dried rosemary
  • 1 handsome sprig dried wild thyme (sarriette, known in Provence as pèbre d’aï – asses’ pepper)
  • 5 whole black peppercorns
  • 5 coriander seeds

Special Equipment

  • 1 wide-mouthed glass preserving jar holding 1 litre (1¾ pints) with a hermetically fitting lid



  1. 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.
  2. 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 turns rancid).
  3. Serve the marinated cheeses with piping-hot slices of toasted French bread, sprinkled with the oil from the jar.

Recommended wines

  • Hearty red wines (Côtes du Rhône, Coteaux d’Aix or red Bandol)