Name: Fromage de Chèvre à L’Huile D’Olive (Goat’s Cheese Preserved in Olive Oil)
Yield: Makes 10
Cuisine: French
Ingredients: 5–9 cups olive oil; 2 sprigs of summer savory; 2 bay leaves; ½ teaspoon white peppercorns; ½ teaspoon coriander seed; a sprig of thyme; 10 small goat’s cheeses; ½ teaspoon black peppercorns; 3 fronds of fennel; a sprig of rosemary

Preparation info

Makes
10

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This is an ancient Provençal way of preserving the summer’s goat’s cheeses for eating during the winter. Use a fine fruity olive oil and all five herbs for the most richly flavored result.

If small individual goat’s cheeses are unobtainable, use a log-shaped cheese, cut in half, instead.

Ingredients

10 small goat’s cheeses
½ teaspoon black peppercorns
½ teaspoon

Europe
France
Preserve
Winter
Gluten-free
Mediterranean
Vegetarian
Summer
Provence

Method

Select a large glass jar or container attractive enough to serve the cheeses from at the table. Put in the peppercorns and the coriander seed. Arrange the cheeses in the jar, placing the herbs attractively against the glass sides as you go. When the jar is full, pour in olive oil to cover the cheeses. Seal the lid and store the jar in a cold place for at least a month before serving.

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Ingredients

Method

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