Name: Picodons à l’Huile (Goat Cheeses in Olive Oil & Herbs)
Cuisine: France
Ingredients: 6-8 small goat cheeses (the hardest available preferably Picodon); 1 sprig each fresh fennel, rosemary, tarragon, thyme; 2 red chili peppers, cut in halves & de-seeded; 3 very small shallots or onions; 1 clove garlic; 1 tbsp/15 ml juniper berries; 1 ¼ pt/ 750 ml good olive oil; 3-4 bay leaves

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

It is the tiny bullet - hard Picodon that makes the best version of the Provençal speciality called ‘chèvres à l’huile’, in which goat cheeses are marinated for up to a year in olive oil and herbs, a process that softens & enrichens them.

Ingredients

1 clove garlic
3 very small shallots or onions
6-8 small goat cheeses</

Method

Put the garlic & shallots at the bottom of a wide-necked glass preserving jar. Lay the goat cheeses on top with the sprigs of herbs interspersed between them. Push the berries, peppers & bay leaves down the sides in a decorative pattern, and cover completely with olive oil. Put the lid on and leave to marinate for at least one month in a cool place. Serve with crisp, bitter salads and c

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