This is something that I have been making for years – even before we had great native cheeses to work with.  Although it keeps for quite some time (about 2 months) in the fridge, the cheese is at its best a couple of weeks into the marinade – IF it was fresh to begin with.  You can use feta, goat, or mozzarella cheese – the feta and mozzarella I think keep a bit longer than the fresh goat.  The marinated cheese makes a terrific addition to a meze or antipasto platter, a lovely crostini, or as a salad garnish, particularly one with roasted beets and bitter greens.

Marinated Cheese

Make about four 16-ounce containers

Two pounds small mozzarella balls or feta cheese cut into cubes or four 8-ounce

logs fresh goat’s milk cheese, cut, crosswise, into 1-inch thick rounds

20 black peppercorns

12 cloves roasted garlic

8 large fresh sage leaves

4 dried hot red chiles

4 sprigs fresh rosemary

4 bay leaves

Approximately 6 cups extra virgin olive oil

Place an equal portion of the cheese balls, cubes, or rounds among four 16-ounce

sterilized containers with lids, adding an equal number of peppercorns, roasted garlic cloves, sage leaves, chiles, rosemary sprigs, and bay leaves to each one, taking care that the seasonings are evenly dispersed throughout the container.  Pour in enough olive oil to cover the cheese by at least 1-inc.

Using a table knife, work around the inside edges of the containers to dispel any air.  Cover and refrigerate for at least 2 days before serving.  Bring to room temperate when ready to serve.