Ingredients
About 10 oz. firm fresh goat cheese, whole, sliced or formed into small balls
2 bay leaves
12 black peppercorns
1 tsp. dried thyme
1 tsp. dried rosemary
2 cups extra-virgin olive oil
Preparation
Put the cheese in a dry, sterilized, lidded jar large enough for the cheese to be covered by the oil. Tuck in the bay leaves and sprinkle with the peppercorns, thyme and rosemary.
Pour the olive oil over the cheese and close the lid.
Store the cheese in a cool, dark place for up to 2 months. Once opened, store in the refrigerator for up to 1 month. Bring to room temperature before serving.
