I have two problems with this post…one, I have no idea where this recipe came from. I found it in my to-try file as an untitled document. So, if this is your cheese, let me know, and I’ll send some kudos your way. And, two, I don’t know if it’s any good or not. I mean it looks really, really good, doesn’t it?? Right now it is marinating in my fridge. But any recipe that tells me to spread the cheese on some toasted baguette slices or that the remaining oil may be used for dipping fresh bread, is a good recipe! Note, though, when refrigerated, the oil becomes more solid-ish, so it won’t really poor unless you bring it to room temperature. But what I usually do, at least with my herb oils, is just scoop them out with a knife almost like they’re butter, and spread on the bread.
**Updated for 2018! I have made this lemon rosemary cheese many times since I originally posted this recipe! It is fantastic!
Lemon Rosemary Goat Cheese
- You'll need a clean, dry 16-oz jar with lid.
- Place fennel seeds, peppercorns and crushed red pepper flakes into the jar.
- Gently slice the goat cheese into 5-6 equal-sized slices. Pour a small amount of olive oil in the jar to cover the bottom, and begin gently adding pieces, covering each with oil as it is added.
- When nearly full, gently push rosemary sprigs around sides of jar. Do the same with the lemon peel.
- Top off the jar with oil, making sure to cover all the contents completely. Cover tightly and keep cool, preferably in warmest part of refrigerator.
- Store at least 2-3 days before eating. May be stored this way up to a month.
- To serve:
- Move to room temperature at least 30 minutes before serving. If serving for a group, gently pour entire contents of jar onto shallow dish or bowl and serve with soft cheese knife or spoon. Spread chevre onto toasted baguette slices or bread and drizzle oil over top. Remaining oil may be used for dipping fresh bread.