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Provencal goats cheese



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Ingredients


Provencal goats cheese

serves 8

2 lge sprigs of fresh rosemary

2 sprigs of fresh tarragon

2 bay leaves

10 cloves of garlic

10 black peppercorns

4 juniper berries

8 fresh goats cheeses about 60 g / 2½ ozs each

1 ltr / 1¾ pts olive oil



Wash the herbs and pat dry then peel the garlic cloves.

Crush the peppercorns and juniper berries in a mortar and pestle.

Put the herbs, garlic cloves and the spices into a sterilised 450 ml / 3/4 pint kilner jar.

You will need 2 add the goats cheese then pour over the olive oil to cover them completely.

Seal the jars unopened they will keep for 2 months.

Once opened keep in a fridge and eat within 2 to 3 days

Use the olive oil for salad dressing if you wish.

It will be full of flavour


Provencal goats cheese


Provencal goats cheese


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