• 4 crottin de Chavignol or aged Chabis goat’s cheeses, cut horizontally in half
• 50 g (2 oz, ⅓ cup) dried figs, cut into quarters
• 50 g (2 oz, ¼ cup) prunes, cut in half
• 3 sprigs of fresh thyme
• 3 bay leaves
• 6 black peppercorns
• 6 (8) tablespoons prune eau de vie or cognac
• Olive oil

Place 2 of the cheese halves in a sterilized 500 ml (18 fl oz, 2¼ cup) preserving jar and scatter over a third each of the figs and prunes, plus a sprig of thyme, a bay leaf and 2 peppercorns. Sprinkle over ½ tablespoons of the eau de vie or cognac. Put 2 more cheese halves on top and repeat these layers until all the ingredients are used up, ending with a layer of cheese and pressing it down well. The cheese should be tightly packed. Sprinkle over the remaining eau de vie or cognac. Pour in enough olive oil to cover the cheese and then leave in a cool place, but not the refrigerator, for at least a week. Store in the refrigerator once opened.