Ingredients
- 6 small goat cheeses
- 2 to 3 ounces each
- or 1 log goat cheese
- 10 to 12 ounces
- cut into 6 pieces
- 2 teaspoons coriander seeds
- 2 teaspoons pink peppercorns
- 2 teaspoons black peppercorns
- 1 large sprig rosemary
- cut into 6 pieces
- or 1/2 teaspoon dried rosemary
- 2 or 3 bay leaves
- 2 or 3 strips lemon peel
- 2 to 3 cups extra-virgin olive oil
- 2 or 3 wide-mouth 1-pint or 1/2-liter jars
Instructions
- Divide the cheeses between the jars.
- (Its not necessary for them to rest on the bottom.)
- Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses.
- Gently pour in olive oil to fill the jars.
- Close the jars tightly and refrigerate for about a week before serving.
- Store in the refrigerator for up to two months.
- Serve the cheeses with toasts, crackers or salad.
- When the cheeses are gone, use the remaining oil in vinaigrettes.
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