I am a fiend for
cheeses, in general the stinkier the better. That barnyardy funk that some cheeses acquire after being washed with brandy
or wine and stored away in a cave? It draws
me like the aroma of truffles or baking bread, a powerful harbinger of good tastes
But recently I’ve
been revisiting an old cheese friend that is not at all stinky and I’m finding
it mighty good too. At our Farmers
Market, Judy Schad of Capriole Farms (who does sell an amazing cheese called Mont St. Francis for those moments when only funk will
do) has had bags of the adorable little cheeses that she calls chevre aperitifs. No bigger than thimbles, the aperitifs are
perfect little mouthfuls of goaty tang. Judy taught me a long time ago that the best way to enjoy them is to
marinate them in fruity olive oil and herbs with a little garlic, and when they’ve
soaked up all the good flavor, to serve them with some crusty bread.
Never one to ignore
a master’s advice, that’s what I’ve done. If you can’t get chevre aperitifs, any small goat cheeses will do for
this recipe. Be sure to save the oil when
the cheese is gone and use it for salad dressing. Fantastic.
(I originally wrote
about Capriole Farms here, and about my near-religious experience this summer with
their Old Kentucky Tomme and a wedge of sweet watermelon here. Feed Me Drink Me Girl up in Indy has also had Capriole cheese on her mind this summer.)
Judy Schad’s Herbed
Marinated Goat Cheese
Chevre apéritifs or other small
fresh goat cheeses
Several roasted garlic cloves
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
good olive oil, or olive oil/canola
Place cheese in a sterile jar with
garlic, basil, thyme, and rosemary.
Cover with oil. Put top on jar and
refrigerate. Allow to marinate for at least a week for cheese to absorb oil and
flavor from herbs and garlic.
Refrigerated, the cheese should be
fine for several months. Allow to come to room temperature before use and serve
as an appetizer or light lunch with crusty baguette and olives on the side, or
on a salad.