Marinated Goat Cheese

  • Serves

    serves 2-4


At her farmhouse in the Perigord, Daniele Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

(Chevre Marine)


  • 3 2-oz. fresh goat cheese logs
  • Extra-virgin olive oil
  • 2 fresh bay leaves
  • 2 sprigs fresh thyme
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp. black peppercorns
  • 1 tbsp. pink peppercorns


Step 1

Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

Step 2

Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

Step 3

Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.

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