Preserving goat cheese in extra-virgin olive oil with peppercorns, thyme, and lemon zest enhances the flavor. The combination of herbs, spices, and aromatics can be varied according to taste and availability; you can substitute oregano for the thyme or orange zest for the lemon zest. Although I chose a goat cheese with a white, chalky rind from France named St. Maure Caprifeuille for this recipe, a fresh domestic goat cheese from Vermont Creamery, Coach Farm, or Laura Chenel would be delicious.
Goat cheese preserved in olive oil is a wonderful addition to a summer salad of heirloom tomatoes and red leaf lettuce dressed with White Wine Vinaigrette. It is also perfect served as an appetizer with artisan bread or crackers.
Goat Cheese in Olive Oil
(adapted from Diana Henry’s Salt Sugar Smoke)
Fills a 1 pint jar
- 9 – 11 ounce goat cheese log
- 1 tablespoon black peppercorns, lightly crushed
- 1 tablespoon fresh thyme leaves
- 1 teaspoon red chili flakes
- 1 lemon, finely zested
- 1 – 1 ½ cups extra-virgin olive oil
Cut the goat cheese into ¼ inch rounds . Layer the rounds in a sterilized pint jar* with the peppercorns, thyme, red chili, lemon zest, and olive oil. The goat cheese should be completely covered by the olive oil. Place the covered jar in the refrigerator and allow the cheese to marinate for at least one day. Remove the cheese from the refrigerator and bring to room temperature before serving. The cheese will keep refrigerated for two weeks.
*Sterilize jar by placing in a pot of boiling water to cover for 15 minutes. Allow to cool slightly and dry prior to filling with the goat cheese.