Marinated goat’s cheese

Marinated goat’s cheese

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(1 ratings)

Prep: 10 mins plus 2 days marinating


Makes 400ml
A refreshing alternative to a full cheeseboard, this zesty thyme and chilli treat can be made ahead and given as a gift - just wrap up and add a box of good-quality crackers and chutney

Nutrition and extra info

  • Gluten-free

Nutrition: per 25g

  • kcal165
  • fat17g
  • saturates3g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.1g
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  • 350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g soft rindless goat's cheese
  • 3 pared strips lemons zest (white pith removed from the underside)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 thyme sprigs
  • 1 red chilli, pierced a few times with a sharp knife
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…


  1. Sterilise a 500g jar (see tip). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.

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Comments, questions and tips

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9th Dec, 2017
I made this for some family friends as part of a Christmas hamper last year and it went down a treat! The thyme and chilli went perfectly with the goats cheese. They had it with crackers and some onion jam I'd made too. It was gone within minutes!
4th Mar, 2016
How do you stop the olive oil from solidifying in the fridge? That's what happened to mine!
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