Marinated Goat Cheese

See the RecipeSteve Giralt

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)