For the marinated fresh goat cheese, in a small pan, heat the olive oil (1) to lukewarm, then immediately remove from heat. Add the garlic, rosemary and thyme leaves to the warm olive oil and allow to cool completely.
In a mortar or plastic bag, coarsely crush the peppercorns.
Dry the fresh goat cheese with kitchen roll. Pour some herb oil into a canning jar and pour the cream cheese on top. Sprinkle with the peppercorns and pour the remaining herb oil. If the cheese pieces are not completely covered, top up with oil.
Let the marinated fresh goat cheese sit in the refrigerator for a week before using.