Marinated Goat Cheese

More subtle than you'd think, this makes a delish spread!

Here’s a little sunshine in a jar for you! Marinated Goat Cheese. The tangy goat cheese is mellowed by the rich olive oil and perked up with citrus & herbs.

Marinated Goat Cheese with Citrus & Herbs

This Marinated Goat Cheese takes minutes to make (but it does need to marinate) and is really kind of a “non-recipe” because you can put just about anything you’d like in these lovely little layered jars of goat cheese. I used lemon, thyme & rosemary, and a few red pepper flakes.

But what about any special peppercorns you might like, other herbs, maybe other citrus? I mean go wild with anything you like! Sun Dried Tomatoes or maybe my Slow Roasted Tomatoes, Roasted Garlic, Honey & Lavender. Maybe you’d like to think about flavoring these little jars with Spanish, French, Mexican or African flavors instead of this more Mediterranean mix.

And wouldn’t a jar of this Marinated Goat Cheese make just a darling little hostess gift for someone!

Marinated Goat Cheese with Citrus & Herbs

Spread this goat cheese on crackers, toast, crostini. Drizzle it with honey or finish it with pinch of sea salt or a grind of pepper. Or might I suggest adding the slices of goat cheese to a small casserole, drizzling with the flavored olive oil & baking it at 325 F. for 15 or 20 minutes for an effortless warm appetizer?

Goat cheese used to be pretty pricey, but not so much anymore. Look for it at the big box store if you have a membership or watch for coupons (often hang tags) in the grocery. Sometimes the coupons are out long before a sale, so I pick them up when I see them and then watch for the sale price to hit.

To cut nice rounds of goat cheese, pull out your dental floss or a little string. Simply slide it under the log and pull each end up to the top and tighten. Just like you cut a log of cookies. By the way, if you have goat cheese that you’re afraid you won’t get to in time, marinate it and extend the shelf life by a little bit.

Marinated Goat Cheese with Citrus & Herbs

Marinated Goat Cheese

  • Servings: varies
  • Difficulty: easy
  • Print

  • 1 teaspoon peppercorns, any kind, crushed
  • 1 teaspoon red pepper flakes
  • About 3 to 5 ounces goat cheese (in a log)
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • several slices lemon peel
  • Extra virgin olive oil as needed

Use a very clean, preferably sterilized jar, and very clean hands.

Pour in a small amount of olive oil into the jar, maybe 1/4 inch or so.

Cut the goat cheese into 1/2″ thick rounds (try cutting with string or dental floss) and place one round into the jar. Sprinkle with peppers. add another drizzle of olive oil, and continue until all rounds or gone or the jar is filled to nearly the top.

Add the sprigs of thyme & rosemary and the lemon peel to the jar. Fill to the top, covering the goat cheese with the olive oil. Leave at room temperature for an hour then refrigerate for 8 hours or overnight, if you can wait that long. The longer this sits, the more flavor it will have.

Marinated Goat Cheese keeps for two to three weeks, refrigerated. The olive oil may be used in cooking if it’s not too cloudy from the goat cheese.


I will be bringing this recipe to Fiesta Friday #165, hosted this week by Diann @ Of Goats and Greens and Monika @ Everyday Healthy Recipes

37 thoughts on “Marinated Goat Cheese

  1. This looks delicious, and so simple. I think these would make beautiful gifts, too. A friend did this last year, though he didn’t add in the herbs or spices, so I’ll recommend your link to him. Great post and photos!

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