Marinated Goat Cheese Log

Slice the cheese halfway through every inch or so along the distance of the log. Cut the block of Cheddar cheese.

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In a jar with a tight fitting lid combine the olive oil wine vinegar pimento parsley green onion garlic sugar basil salt and pepper.

Marinated goat cheese log. Allow about an hour. Add chili flakes fennel seed and peppercorns. Slice the goat cheese.

Take a log of goat cheese and slice it into rounds. Cut the goat cheese log in 2-inch thick slices and place them in a glass jar. I find it easiest to arrange the rounds in a square baking dish.

Instructions Allow your log of goat cheese to rest on the serving platter. Add the goat cheese balls. Cover with lid and refrigerate overnight or at least 12 hours.

Cover the goat cheese with the olive oil and add garlic rosemary thyme bay leaf peppercorns. Cut goat cheese log into 4 equal pieces. Close the jar and.

Place goat cheese into the dish with the oilvinegar mixture and use a spoon to drizzle the mixture over the tops of the cheese. Shake vigorously to blend. Add 1 cup olive oil into a a sterilized wide-necked jar.

Form into balls if desired. Add enough of the olive oil to completely. Then add the fresh herbs basil and thyme.

Start with the goat cheese as youll want to allow it to marinate and become infused with the herbs flavors. Set the cheese rounds on top and cover with the remaining herbs. Spread half of the herbs in an 8-cup canning jar or a bowl at least 3 inches deep.

Making sure to cover the cheese completely. If the goat cheese is. Get out one 4-ounce 112 g package of goat cheese.

If the goat cheese is puck-shaped slice the puck horizontally so you get four thin rounds. This allows the marinade to immerse into the goat cheese.

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