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Goat's Cheese in Olive Oil

Source: The Heritage of Spanish Cooking
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  5 Minutes
Total Time:  672 Hours 5 Minutes
  Serves 32
Shepherds have traditionally made delicious mild and cured cheeses from goat's milk. The wild herbs which the animals feed on as they ramble over the mountainside during the seasonal migrations give the cheese a slightly spicy flavor, which is accentuated by the olive oil, also seasoned with herbs. The oil keeps these small cheeses fresh and can afterward be filtered and used as a dressing or eaten with bread.
8 small goat cheeses, with a diameter of about 2 in  (~ 4 oz each)
4 sprigs thyme
4 sprigs rosemary
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 cups olive oil
Goat's Cheese in Olive Oil Recipe at
Put the goat's cheeses in a sterilized, sealable glass jar with the herbs and peppercorns in between. Add enough oil to cover completely. Seal and store refrigerated for 1 month before eating.

The oil can be used afterward to dress salads.

Serving Size = 1 oz

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 32
Calories: 135
Fat. Total: 12g
Protein: 6g
Carbohydrates, Total: 1g
Sodium: 146mg
% Cal. from Fat: 80%
Cholesterol: 22mg
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Brian Reviewed: 06/25/2012
This recipe is NOT safe as written. Only use dried herbs or cook fresh herbs in the oil (bring oil to 250F), otherwise there's a risk of botulism:
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