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.)
300ml (⅔pint) best olive oil
1whole clove of garlic
1 handsome sprigdried thyme
1 handsome sprigdried rosemary
1 handsome sprigdried wild thyme (sarriette, known in Provence as pèbre d’aï – asses’ pepper)
5whole black peppercorns
1 wide-mouthed glass preserving jar holding 1 litre (1¾ pints) with a hermetically fitting lid
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 turns rancid).
Serve the marinated cheeses with piping-hot slices of toasted French bread, sprinkled with the oil from the jar.
Hearty red wines (Côtes du Rhône, Coteaux d’Aix or red Bandol)