Saturday, 28 November 2015

Getting Ready for Christmas Part 21 Goats Cheeses in Herb and Saffron Oil

I love Goats Cheese especially melted on toast with fried onions or Onion Chutney and salad leaves. It makes a quick supper when you want something light and you can also drizzle it with homemade fresh herb oil now that really is scrummy.  The best part of making this Delicatessan style preserve is that the oil does not go to waste as it can be used for basting grilled meats and fish drizzling over bread and focaccia or salad leaves. So this really is a win win situation.

Before making this recipe though you will need to make a quantity of Herb & Saffron Oil

Please see Separate post.

I have also given a recipe for home made goats cheese on a previous post.  It is not difficult and you get a fair quantity of cheese. Little tiny rounds of goats cheese are known as "Crottins".


About 8 fresh goats cheeses such as Crottin about 2oz weight each.
1.1 litres (2 pints) Herb and Saffron Oil


Place the cheese in a large wide necked jar.  Gently pour over the Herb and Saffron Oil to cover completely.

Seal tightly and store in the refrigerator for at least one week before using then for up to one month.  Makes about 2 1/4 pints.

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