Marinated goat cheese from An Everlasting Meal: Cooking with Economy and Grace (page 91) by Tamar Adler

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Notes about this recipe

  • anniette on October 10, 2021

    I like this idea very much, but found the spicing a tad bland. Also, the jar — I used a standard canning jar — was awkward to fish around in to retrieve cheese without pulverizing it on the way out. I switched to a wide glass storage container. Now I can add more cheese as I go, but still fish out the oldest, most marinated piece first. I increased the garlic and fennel seeds, added a pinch of red pepper flakes and some rosemary. Now I'm addicted. On crunchy toast, it is the perfect breakfast. The olive oil solidifies somewhat in the fridge, and the oil and cheese are delicious spread on toast. Cumin seeds next batch.

  • May3 on October 28, 2014

    This is outstanding. Delicious on bruschetta topped with diced cherry tomatoes and a little spring onion. I added a little garlic and grated lemon rind. Keeps well in fridge and gets better after a day or so.

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