Simple Marinated Chevre in Basil Oil

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A quick and simple method of marinating cheese, with basil, olive oil and garlic. I like to serve it as part of a cheeseboard but it also makes a good light starter accompanied by a small crisp salad and some bread.


  • 4 crottin de Chavignol or aged Chabis goat’s cheeses, cut horizontally in half
  • 1 bay leaf
  • 6 black peppercorns


Place the cheese halves in a dish just large enough to hold them in one layer and put the bay leaf and peppercorns on top. Blitz the garlic, basil and olive oil together in a blender to form a fairly liquid sauce and then season with salt. Pour the basil oil over the cheese, cover and leave in a cool place for about 6 hours. It will keep for about a week in the refrigerator, but bring to room t