Marinated Goat Cheese Log

Instructions Allow your log of goat cheese to rest on the serving platter. If the goat cheese is puck-shaped slice the puck horizontally so you get four thin rounds.

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Slice the goat cheese.

Marinated goat cheese log. Place goat cheese into the dish with the oilvinegar mixture and use a spoon to drizzle the mixture over the tops of the cheese. Cover with lid and refrigerate overnight or at least 12 hours. Form into balls if desired.

Add 1 cup olive oil into a a sterilized wide-necked jar. Add enough of the olive oil to completely. Then add the fresh herbs basil and thyme.

Making sure to cover the cheese completely. Get out one 4-ounce 112 g package of goat cheese. If the goat cheese is.

Cut the block of Cheddar cheese. Take a log of goat cheese and slice it into rounds. Set the cheese rounds on top and cover with the remaining herbs.

Start with the goat cheese as youll want to allow it to marinate and become infused with the herbs flavors. Cut goat cheese log into 4 equal pieces. Spread half of the herbs in an 8-cup canning jar or a bowl at least 3 inches deep.

Add chili flakes fennel seed and peppercorns. Cut the goat cheese log in 2-inch thick slices and place them in a glass jar. Slice the cheese halfway through every inch or so along the distance of the log.

Shake vigorously to blend. In a jar with a tight fitting lid combine the olive oil wine vinegar pimento parsley green onion garlic sugar basil salt and pepper. Add the goat cheese balls.

Close the jar and. I find it easiest to arrange the rounds in a square baking dish. This allows the marinade to immerse into the goat cheese.

Allow about an hour. Cover the goat cheese with the olive oil and add garlic rosemary thyme bay leaf peppercorns.

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