A cheese so otherworldly, we dubbed the stuff highly addictive. Now, a top way to elevate plain goat’s milk cheese is to infuse it with herbs, spices and other aromatics. It’s silly simple and one heck of a way to impress your friends. Recipe by: Ash Cuoco
- 8 ounces Roth Plain Chèvre goat cheese
- 6 cloves garlic, smashed
- 3 teaspoons whole black peppercorns
- 4 fresh thyme sprigs, plus 1 teaspoon finely chopped
- 2 fresh bay leaves
- 3 long strips lemon zest (hint: use vegetable peeler)
- 2-4 cups high-quality extra virgin olive oil
- Tear Roth Plain Chèvre goat cheese into rough 1” pieces with your hands and add to a quart size glass canning jar (or a few smaller jars).
- Add peppercorns, herbs, and lemon zest. Then, pour over enough olive oil to cover everything completely.
- Cover jar with lid and marinate in the refrigerator at least 24 hours and up to 4 days.
- To serve, allow jar to come to room temperature—about 1 hour. Pour contents of jar into a shallow bowl. Sprinkle with sea salt and serve with crackers, bread, olives and fruit.
- Oil can be strained and re-purposed for another marinade or for cooking with.
- Feel free to substitute whatever fresh herbs you have on hand, such as basil, rosemary, or parsley. Try dried chili peppers for added heat.