Goat's Cheese in Olive Oil
- Active Time 5m
- Total Time 672h 5m
Shepherds have traditionally made delicious mild and cured cheeses from goat's milk. Olive 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 inches (about 4 ounces each)
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 2 cups olive oil
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.
nutrition information per serving
135 calories; 12g total fat; 22mg cholesterol; 146mg sodium; 1g carbohydrates; 0g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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