Marinated goat cheese is delicious on its own, straight from the jar 😉 When I had my big garden that was full of fresh herbs I’d make a couple of these to have on hand. Marinated goat cheese needs to be stored in the refrigerator. The infused goat cheese rounds are great on a cheese board, on baguette wedges with various toppings, over a green salad, or in a beet salad. The goat cheese gets infused with the sweet richness of the olive oil and the savory flavours of the added ingredients. There is a catch with marinated goat cheese, it looks and smells so good you will want to dive in right away. This is best once marinated in the refrigerator for 2-3 weeks for optimal flavor development. Believe me…. It’s worth it. I will admit that I have used after a week, it’s still delicious but with lighter flavors.
Prepared in advance use as an appetizer with sourdough baguette rounds. These makes a fantastic hostess gift and you can give it that day, with a little note attached explaining that the flavours need to develop for two to three weeks in the refrigerator. Add to a small basket with a bottle of balsamic vinegar, or a couple of lemons, and a baguette if it’s ready to serve. The oil makes a fantastic flavouring for a salad vinaigrette.
TO SERVE: EVOO (Extra Virgin Olive Oil) thickens, becomes cloudy and can solidify when refrigerated. If it doesn’t you may not have 100% olive oil. Remove the jar of solidified oil and cheese from the refrigerator to let olive warm up until it becomes liquid again before using. Place back in the refrigerator when not using. I like to spread some of the thickened oil on baguette rounds and toss in the oven to crisp up. Delicious.
I have made this with many different combinations of ingredients. Try a favourite flavour combinations of your own or check out the flavour combinations I have tried on the bottom of this post.
Goat Cheese Marinated in Olive Oil and Herbs
- Fresh goat cheese log
- Olive oil to cover (depending on the size of jar)
- 2 fresh sprigs of Rosemary, or thyme
- 2 Bay leaves fresh or dried
- 1 tsp of whole peppercorns
- Zest of half a lemon
- *OPTIONAL 3-4 small dried garlic cloves
- A covered jar for storage in a refrigerator.
Set all the ingredients out. Clean and wash the herbs, and lemons.
Carefully cut open the packaging of the goat cheese taking care not to break the cheese log.I leave the peppercorns whole, however if you want more spiciness partially crack the pepper.
A good quality light fruity tasting EVOO (Extra Virgin Olive Oil) is what I use. Fresh green Rosemary with no brown leaves washed and dried thoroughly.I like fresh Bay leaves when I can find them as the color is so bright is the jar. If you can’t find fresh, dried works just fine.Dried garlic slices, or cloves of garlic with the skins removed
When I am using zest or peeling of any fruit or vegetable, I use organic if I can. Wash and dry before zesting.Clean sterilized jar with lid that seals tightlyI find that rubbing a little olive oil on your knife keeps the cheese from sticking the knife. Cleaning your knife between every cut helps. I have a cake leveler and that works like a charm. If you have a thin wire type cheese cutter, by all means use that.
Cut the cheese into small disks. Don’t worry about some small breakage of the cheese. Just gently tap the small broken piece back in place.Gently add the goat cheese rounds to a jar.
Once the cheese is in place. (don’t overpack it)Add the cloves of garlic. I love lots of garlic, if you don’t then omit it or only add one or two whole cloves.Add the teaspoon of whole peppercorns.Add two to three small branches of the Rosemary.Add the Bay leaves. I like to place the herbs on the outside edges of the cheese and jar. Zest half of a lemon into the jar. I like to use a larger zest. More like a small shred.
Your almost done. Doesn’t that look amazing already. Wait until you smell it.Slowly start pouring the oil into the jar over all the ingredients.Keep pouring gentlyThat’s enough. All the cheese and herbs are completely covered.Place in the refrigerator for 3 weeks for optimal flavoring. However may be used earlier.
Olive oil is my preferred oil, however you may mix and match oils, cheeses ie: feta cheese, and flavourings as you choose. Here are a few samples of infused cheeses I have made for myself and others.
I cut rounds of cheese if using goat cheese, I have made these into little balls of cheese etc, but I will say its much messier and way more work for the same effect. So rounds it has always been since for me.
- Olive oil, walnuts, dried cranberries, rosemary, and orange zest.
- Olive oil, pine nuts, orange zest, thyme, bay leaf, and whole cloves. (Perfect for the fall and winter holidays.)
- Olive oil, roasted red pepper, thyme, bay leaf and lemon zest.
- Olive oil, sundried tomatoes, basil, garlic, parmesan, peppercorns and lemon zest
- Olive oil, sage, cranberries, orange zest, and cinnamon stick.
- Olive oil, small hot peppers, peppercorns, lemon zest, and capers
Marinated cheese and oil needs to be refrigerated and consumed within 1 month. Discard any unused oil after that time period.