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Pickled goat's cheese

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Ingredients for 1 servings:

  • 1 lemon(s), organic
  • 3 sprigs rosemary
  • 6 small goat’s cheeses
  • ml olive oil

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

For 1 500 ml jar. Wash the lemon in hot water and dry it. Peel the zest into thin strips using a vegetable peeler. Strip the rosemary sprigs of needles. Alternate the lemon zest and rosemary with the goat cheese in the jar and cover with olive oil. Let the goat cheese infuse for at least 1 day at room temperature. It will keep refrigerated for about 2 months.

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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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