Marinated Cheese Rounds with Whole Spices

Recipe from Ann Clark

Adapted by Julia Moskin

Marinated Cheese Rounds with Whole Spices
Evan Sung for The New York Times
Total Time
20 minutes
Rating
3(5)
Notes
Read community notes

Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color. —Julia Moskin

Featured in: ‘Real Food’ for the Holidays

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Ingredients

Yield:Two or three jars
  • 6small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces
  • 2teaspoons coriander seeds
  • 2teaspoons pink peppercorns
  • 2teaspoons black peppercorns
  • 1large sprig rosemary, cut into 6 pieces, or ½ teaspoon dried rosemary
  • 2 or 3bay leaves
  • 2 or 3strips lemon peel
  • 2 to 3cups extra-virgin olive oil
  • 2 or 3wide-mouth 1-pint or ½-liter jars
Ingredient Substitution Guide

Preparation

  1. Step 1

    Divide the cheeses between the jars. (It’s not necessary for them to rest on the bottom.)

  2. Step 2

    Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.

  3. Step 3

    Close the jars tightly and refrigerate for about a week before serving.

  4. Step 4

    Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.

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Credits

Adapted from "Quick Cuisine" by Ann Clark

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