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.
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.