Goat's Cheese in Olive Oil
"Shepherds have traditionally made delicious mild and cured cheeses from goat's milk. The wild herbs which the animals feed on as they ramble over the mountainside during the seasonal migrations give the cheese a slightly spicy flavor, which is accentuated by the olive oil, also seasoned with herbs. The oil keeps these small cheeses fresh and can afterward be filtered and used as a dressing or eaten with bread...."
INGREDIENTS
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8 small goat cheeses, with a diameter of about 2 in (~ 4 oz each)
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4 sprigs thyme
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4 sprigs rosemary
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1 tablespoon fennel seeds
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1 tablespoon black peppercorns
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2 cups olive oil
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