Pot of Cheese
- 1 sprig of rosemary
- 3 sprigs of thyme
- 1 small bunch mint Leaves
- 250 g soft goat’s cheese
- Rind of ½ Lemon
- Black peppercorns
- 2 – 3 cups Olive Pride Extra Virgin Olive Oil
Cut the goat’s cheese log into 5 pieces.
Arrange the herbs in a sterilised jar, add the lemon rind, peppercorns and cheese.
Top with olive oil and seal.
Close the jar and leave in the fridge to allow flavours to develop for 2 days.
Serve with cold meats, olives and a fresh baguette.