Marinated Chèvre

4 servings
Active Time
Cook Time
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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
  • Salt


  1. 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).
  2. Add peppercorns, herbs, and lemon zest. Then, pour over enough olive oil to cover everything completely.
  3. Cover jar with lid and marinate in the refrigerator at least 24 hours and up to 4 days.
  4. 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.