Fromages de Chèvre à l’Huile

Goats’ Cheeses Preserved in Oil

If there’s time, the day before we leave France I pack a preserving jar with two-week-old goats’ cheeses, tuck in some local herbs – thyme, rosemary and some bay leaves – and pour over a rich green olive oil. Tie down securely and fasten a spray of leaves from the nearest olive tree on top. The pleasure and satisfaction that one feels a few months later on retrieving the jar from a cool shelf is boundless. The grey-green olive leaves have shrivelled and curled like flowers kept from a wedding bouquet, but the cheese has grown in flavour, rich with the fruity oil and the fragrance of the herbs.


  • 8–10 goats’ cheeses, 2–3 weeks old
  • a few peppercorns, lightly crushed
  • sprigs of thyme and rosemary
  • bay leaves
  • about ¾ litre(1–1½ pt) olive oil


Pack the cheeses into the jar. Add the peppercorns and herbs and fill the jar with olive oil. The cheeses must be completely covered with the oil.

Place a tight-fitting lid on the jar and secure well. For travelling it is best to seal the lid with plastic parcel tape. Store the jar in a cold place for 1–6 months. Serve the cheeses with warm bread. Use the remaining oil in salad dressings.

An alternative is to replace the olive oil with a dry, white, local wine and store for 3–8 weeks in a cold place.