Pickled Goat Cheese

Buy cheese of firm consistency – if it is in brine, briefly rinse the cheese under running water.

Layer cheese in a jar, distribute spices evenly in the jar, pour olive oil, add vinegar and seal airtight.

This cheese keeps for 2 to 3 weeks and really tastes good after the 7th-8th day.

Bring to the table with olive oil and chili or thyme, or possibly add the pickled garlic cloves.

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