Marinated Goat Cheese

• 500 g (1 lb) fresh goat cheese
• salt and finely ground black pepper
• ground papri

Cut a spoonful of cheese with a soup spoon. Wet the palms of your hands and roll the cheese between your wet palms to form a ball. Place the cheese ball on a clean towel and flatten it with the back of a wet spoon. Repeat this process until all the cheese is used up (approximately 12 times). Sprinkle with fine salt, grind some pepper over the cheeses and leave overnight to firm. (If you have so