Preparation:
In a food processor, thoroughly blend the cheeses and garlic clove to form a
smooth paste. Line a mold, or several small molds, with damp cheese cloth.
For
example, you may use small ramekins, teacups, small bread tins or the
inverted
cover of a butter dish. With a spatula, spoon the cheese mixture into the
cheesecloth lined mold(s) and smooth out the surface. Refrigerate until
firm.
(If you do not have cheesecloth, plastic wrap will also work fine.)
Select a wide-mouthed, air-tight jar or other container, one just large
enough
to hold about 2 cups of liquid. Remove the cheese from the cheesecloth and
cut
or shape it into 4 chunks, fairly large in size but still small enough to
fit
into the jar. Drop the cheese pieces into the jar. Insert the fresh herbs
and
peppercorns along the sides of the jar. Pour in enough oil to cover the
cheese
and herbs completely. Seal the jar and refrigerate for at least 1 week
before
using.
Serving Suggestion:
Place small blocks of the marinated cheese on flavorful greens, using the
olive oil to make a vinaigrette. Or, serve the cheese with toasted crostini
and sun dried tomatoes. Melt the cheese with a bit of cream and use it as a
spunky herbed cream sauce. Once you have it on hand, you'll find a zillion
ways to use this zesty marinated cheese.
NOTES:
Robust, marinated soft cheese for quick snacks and to jazz up other recipes.
The oil itself is a culinary treat and can be used wherever a fruity, herb-
infused olive oil is called for.
There is an added bonus to this recipe. While goat cheese is available in
most
places of the country, there are still some areas where it is hard to find.
This recipe blends the more readily available feta cheese with cream cheese,
then marinates them in fruity olive oil and fresh herbs. It is not an exact
replica of goat cheese, but it is delicious in itself and is an acceptable
substitute for the Montrachet-type of goat cheese called for in many
recipes,
for it provides a similarly tart and pungent flavor. And unlike goat cheese
which has a short shelf life, this cheese may be kept refrigerated in its
marinade for as long as 6 week |
