In this recipe, soft, creamy goat’s cheese is marinated in an aromatic oil flavored with lemon rind, pink peppercorns and fragrant herbs. Both the cheese and the oil are delicious on salads.
Note: Sterilise your jars by boiling them.
- 125g soft goat’s cheese (chèvre frais)
- 4 tbsps chilli oil
- 1 tsp whole, pink peppercorns
- 2 small dried chillies
- small bunch of thyme
- 4 pieces of lemon rind (from an unwaxed, organic lemon)
- enough good-quality extra virgin olive oil to fill the jar (about 450ml)
Put the cheeses in the jar, add the rest of the ingredients and close tightly. Keep the jar in the fridge for one month before using the cheese and oil.