Marinated Chèvre

My sister Marie-Thérèse introduced me to chèvre from a goat farm near her house that was marinated in olive oil. They are yummy herby cheesy goodness! My plan is to make a new batch every month to always have some on hand. I'm guessing the olive oil preserves the cheese and keeps it from going bad... I hope!

3 oz soft chèvre cheese

2 bay leaves

2 tsps. black peppercorns

3 or more sprigs of fresh herbs

2 garlic cloves, peeled and lightly crushed

Zest from 1 lemon

olive oil to cover

1. Prepare your herbs and spices to add as you put in chèvre balls.
2. Put in a bay leaf on the bottom and the sprigs of thym along the edges of a sterilized jar.
3. To make the cheese balls, use the teaspoon size from your measuring spoons, scoop up chèvre and shape into a ball in your hands. Pop into the jar. After every layer of balls, add a few spices and cover with olive oil. Continue until you reach the top of the jar, make sure the olive oil reaches the top of any food mater.
4. Be sure there are no air bubbles, which could cause spoilage. You can slip a knife down the sides of the jar to help move the culprits.
5. Seal and refrigerate. Let it marinate for a minimum of 12 hours.
6. This will keep for about a month.