📝 About This Recipe
This artisanal preservation method transforms humble goat cheese into a luxurious, melt-in-your-mouth delicacy inspired by the rustic hillsides of Andalusia. By slow-curing semi-firm chèvre in a golden bath of premium olive oil and aromatics, the cheese develops a complex, buttery profile with a velvety texture that is truly transformative. It is a sophisticated staple for any charcuterie board, offering a perfect balance of tangy creaminess and herbaceous depth.
🥗 Ingredients
The Cheese
- 12 ounces Semi-firm Goat Cheese (Chèvre) (cut into 1-inch cubes or rolled into small balls)
- 1/2 teaspoon Sea Salt (fine grain)
The Infusion Base
- 2 cups Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 cup Grapeseed Oil (to prevent the oil from solidifying completely in the fridge)
Aromatics and Spices
- 3 sprigs Fresh Rosemary (bruised to release oils)
- 4 sprigs Fresh Thyme (whole)
- 4 pieces Garlic Cloves (peeled and lightly smashed)
- 1 teaspoon Dried Aleppo Pepper or Red Chili Flakes (for a subtle heat)
- 1 tablespoon Whole Black Peppercorns (toasted)
- 1 teaspoon Whole Coriander Seeds (toasted)
- 2 pieces Bay Leaves (dried)
- 3 strips Lemon Zest (removed with a vegetable peeler, pith avoided)
👨🍳 Instructions
-
1
Sterilize a 24-ounce wide-mouth glass jar by boiling it in water for 10 minutes or running it through a high-heat dishwasher cycle. Ensure it is bone-dry before starting.
-
2
Prepare the goat cheese by cutting it into uniform 1-inch cubes. If using soft chèvre, lightly grease your hands with olive oil and roll the cheese into small, walnut-sized balls.
-
3
In a small, dry skillet over medium heat, toast the peppercorns and coriander seeds for 2-3 minutes until they become fragrant. Set aside to cool.
-
4
In a small saucepan, combine the extra virgin olive oil, grapeseed oil, smashed garlic cloves, and lemon zest strips.
-
5
Heat the oil mixture over low heat until it reaches approximately 180°F (82°C). You want the garlic to barely sizzle; do not let it brown or boil.
-
6
Add the rosemary, thyme, and bay leaves to the warm oil. Remove from heat and let the aromatics steep for 10-15 minutes to infuse the flavors.
-
7
While the oil cools to room temperature, begin layering the cheese in the sterilized jar. Place a few cubes/balls at the bottom, followed by a sprinkle of the toasted spices and chili flakes.
-
8
Continue layering the cheese and spices until the jar is filled, leaving about an inch of headspace at the top.
-
9
Carefully tuck the steeped rosemary sprigs and lemon zest down the sides of the jar for a beautiful visual presentation.
-
10
Slowly pour the room-temperature oil mixture over the cheese, ensuring every piece is completely submerged. Tap the jar gently on the counter to release any trapped air bubbles.
-
11
Seal the jar tightly and place it in the refrigerator. Let the cheese cure for at least 24 hours, though 3-5 days will produce a much deeper flavor profile.
-
12
Before serving, remove the jar from the fridge and let it sit at room temperature for 30 minutes to allow the oil to liquefy and the flavors to bloom.
💡 Chef's Tips
Always use a clean, dry utensil when removing cheese from the jar to prevent bacterial growth and extend shelf life. If the oil solidifies in the fridge, don't panic; the addition of grapeseed oil helps, but a few minutes at room temperature will restore its liquid gold state. For a smoky variation, use a smoked sea salt or add a single drop of high-quality liquid smoke to the oil infusion. Ensure the cheese is fully submerged at all times; if you use some cheese, top it up with a little more olive oil if necessary. Don't toss the oil once the cheese is gone! It is liquid gold and makes an incredible base for salad dressings or for dipping crusty bread.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough bread or artisanal sea salt crackers. Pair with a crisp, acidic white wine like a Sancerre or a dry Sauvignon Blanc to cut through the richness. Add to a mezze platter with Kalamata olives, roasted red peppers, and Marcona almonds. Smear the cured cheese onto grilled peaches or figs for a stunning sweet-and-savory appetizer. Toss the infused oil and crumbled cheese into a warm pasta dish with sun-dried tomatoes and fresh basil.