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September 23, 2006



Sounds just fantastic to me. I like cheese in any form. I might be able to give up meat, but cheese, never!

Love your photos too.


You've discovered one of my personal favorites! I love those Capriole thimbles -- and since they freeze, I make sure I have a bag or two in the freezer for just this very thing.

You can get a great variety of bale jars at Cost Plus in Indianapolis. I do the marinated goat cheese just as you do but sometimes add some color like sundried tomato and whole fresh herbs (like thyme and rosemary). I put whole sprigs of fresh herbs down the side of the jar to look nice. It's a perfect hostess gift or great to take to a dinner party. I also keep a jar for myself in the fridge (the EVOO will go solid) as a handy way to have snacks afterwork or quick snacks when people come over. I can have a few people over at the last minute (sometimes before a show since I live close to Clowes) and all I need to do is take the goat cheese jar out of the fridge earlier in the day -- and add some fresh bread. (I also like it in dipping bowls with basalmic vinegrette and parmesan cheese). When you're done, put any leftover olives, or other marinated treats (I found caper berries in there once) back in the jar with the goat cheese, add more cheese and olive oil and you're ready for next time. (Warning -- this will only keep for about six months.)

Also, the oil, and little bits of goat cheese at the bottom of the jar are great in salad dressings.

Lisa (Homesick Texan)

I couldn't imagine living without the sense of smell, it triggers so many memories and emotions. In any case, I marinate fresh mozzarella all the time, but have never tried doing it with chevre. And I also use the leftover oil for salad dressing when the cheese is gone. Just add some fresh lemon juice and you're good to go. I can't wait to try this! Beautiful close-up photo, by the way.


Good suggestions, all! Cheese may be my favorite food, Kalyn. I *have* given up meat for the most part, but cheese is essential! Renee, great idea to add leftover olives (I am also an olive fiend.) Lisa, I marnate mozzarella for antipasto plates, but haven't done it like this. Excellent suggestion. A couple of our local farms make killer fresh mozzarella.


hi christine, that chevre looks divine...i'm totally of the school of thought that the more barnyardy the funk, the better ;)


That infused oil and cheese looks delicious. We love all of cheeses that Capriole makes.

I just wanted to remind everybody to use safe food handling techniques when making infused oils. There is a small but very real chance of having a nasty run in with botulism toxin. Please have a look at the following link (with which I pesonally have no association) for a pretty good write-up of the potential risks and how to minimize them:


p.s. Please give Zoe a hug from me. She has such a look of wisdom about her.


Hi J -- Long live funk!

Matt, thanks! I think about this every time I make garlic confit, because I know I don’t get the oil hot enough. I just always refrigerate and use it quickly. I was assuming refrigeration with the cheese, but thanks for spelling out why it’s important. That web site is good (but scary!)

The County Clerk

your food photography is captivating

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