Fromage de Chèvre Mariné

Put the cheeses in a large jar with the bay leaves, peppercorns, thyme and hot peppers. Add enough olive oil to cover generously. Cover with the lid and leave at least 2 weeks before using. The cheeses are good for 6-8 weeks, but will soften if kept too long.

To serve, drain the cheeses and accompany them with French bread. As you use them, more cheeses can be added. The olive oil left