By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
Start by slicing each mini log into 4 slices and placing 8 slices into each jar.
Place all the ingredients for the marinade into a saucepan and pour over the oil.
Heat to about 60°C and turn off the heat. Leave to cool completely before pouring over the sliced French goat’s cheese mini log.
Evenly distribute the herbs and chillies between the jars
Seal and place into the fridge for up to a week.
To serve, take the cheese out of the infused oil (which may have solidified but don’t worry) and serve with some grilled bread, a few olives and some marinated peppers. You can also place the cheese on some lovely crusty bread and toast it for a really interesting twist on cheese on toast.
French goat’s cheese mini log is available from all good supermarkets.
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