Goat Cheeses Marinated in Oil with Herbs

Picodons marinés à l’huile d’herbes sèches

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 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 (



  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 tur