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- 10 small mature goat’s milk cheeses
- 4 cloves garlic
- 10 mixed-color peppercorns
- 4 dried red chilies
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 2 bay leaves
- Extra-virgin olive oil
In large, wide-necked, sterilized jar, stack Cheese. While stacking Cheese, decoratively arrange garlic, peppercorns, chilies and herbs between and around Cheese layers. Pour oil over layers to reach top of jar. Dispel any air pockets by running a skewer down the inside of the jar. Store in the refrigerator up to 2 months. Bring to room temperature before serving.