Macerating small goat cheeses in olive oil is a time-honored Provençal technique that preserves their robust flavor for weeks. Picodons, with their tangy profile, are ideal for this method.
Difficulty: Easy
Exact proportions vary by jar size. Opt for a glass jar that fits 3-4 cheeses on the bottom layer.
Stack the cheeses in the jar. Sprinkle thyme between layers. Once full, tuck sprigs of thyme, savory, and rosemary vertically along the edges and between cheeses.
Add about 4-5 peppercorns per cheese. Pour olive oil to fully cover. Seal the jar and let macerate for at least 3 weeks.
Serve these flavorful cheeses with wholemeal bread and a fresh tomato salad dressed with garlic and olives.
Source: The Regional Cuisines of France. Provence. Editions de Fanal.
