Maceration in olive oil is ideal for preserving small goat cheeses with a fairly strong taste for several weeks. Picodons are perfect for this recipe.
Difficulty:[usr 1]
The exact proportions depend on the size of the jar.
Stack the cheeses in a glass jar. The best solution is to choose a container where you can store 3 or 4 in the bottom.
Scatter a little thyme between each layer, then when the jar is full, push sprigs of thyme, savory and rosemary vertically along the edges and between the stacked cheeses.
Add the peppercorns (about 4 or 5 per cheese). Finally, pour the olive oil until all the cheeses are covered. Stopper or cover the jar and leave to macerate for at least 3 weeks.
Enjoy these macerated cheeses with wholemeal bread and a tomato salad with garlic and olives.
The Regional Cuisines of France. Provence. Editions de Fanal.
