Fromages de Chèvre à l’Huile

Goats’ Cheeses Preserved in Oil

Preparation info

    • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

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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.