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Goat Cheese in Olive Oil with Lemon Zest and Rosemary

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Goat Cheese in Olive Oil with Lemon Zest and Rosemary

The perfect goat cheese in olive oil with lemon zest and rosemary recipe with a picture and simple step-by-step instructions.

  • 2 Lemons untreated
  • 6 Branches Rosemary fresh
  • 4 small Goat cream cheese
  • 500 ml Olive oil
  1. Wash the lemon with hot water and rub dry. Peel the peel in thin strips with a peeler. Remove the needles from the rosemary sprigs.
  2. Cut the goat cheese into thin slices. Layer the lemon zest and rosemary alternately with the goat cheese slices in 2 glasses (250 ml) and cover with olive oil.
  3. Let the goat cheese steep for at least 1 day at room temperature. Shelf life: cool about 2 months
Dinner
European
goat cheese in olive oil with lemon zest and rosemary

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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