Name: Marinated goat’s cheese
Prep time: 10 min
Total time: 10 min
Yield: Makes 400ml
Cuisine: French
Ingredients: 350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing; 200g soft rindless goat's cheese; 3 pared strips lemons zest (white pith removed from the underside); 3 thyme sprigs; 1 red chilli pierced a few times with a sharp knife; 1 tsp fennel seeds

Home
Recipes
Marinated goat’s cheese

Marinated goat’s cheese

Cassie Best

Save recipe

Makes 400ml

Easy

Prep: 10 mins

plus 2 days marinating

A star rating of 5 out of 5.1 ratingRate

loading...

A refreshing alternative to a full cheeseboard, this zesty thyme and chilli treat can be made ahead and given as a gift - just wrap up and add a box of good-quality crackers and chutney

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pickled red onions

A star rating of 4.7 out of 5.30 ratings

Rye & pumpkin seed crackers

A star rating of 3.4 out of 5.6 ratings

Spicy plum & apple chutney

A star rating of 4 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

350ml good olive oil

or rapeseed oil (not extra virgin), plus extra for greasing
200g soft rindless goat's cheese
3 pared strips lemons

zest (white pith removed from the underside)
3 thyme sprigs
1 red chilli

pierced a few times with a sharp knife
1 tsp fennel seeds

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per 25g

kcal165
fat17g
saturates3g
carbs0g
sugars0g
fibre0g
protein2g
salt0.1g

Method

step 1

Sterilise a 500g jar (see tip). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.

RECIPE TIPS

STERILISE JARS AND EQUIPMENT

Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now