Marinated Cherve

Marinated Cherve

My friends really loved getting these as gifts. Make them any size you like.

Give these as gifts around the holidays this is the amount you will need for 4, 1/2 liter (or 1/2 quart) jars

You can make as many of these as you like. This past Christmas I made 8 of them as gifts. After I bought the jars it only took a 1/2 hour to assemble everything.

1/2 liter (or 1/2 quart) mason jars or preserving jars.

2 - 350gr

cherve cheese

2 liters or 2 quarts

good quality olive oil

4 fresh

fresh bay leaves

1 lemon

lemon

6-8

red pepper corns per jar

6-8

black pepper corns per jar

2 small sprigs of

sprigs of thyme per jar

2 small sprigs of

small sprigs of rosemary

4 task or 4 tea

salt

large garlic cloves quartered.

Assembling the recipe:

Preheat the oven to 100°C (or 212°F) and place the jars with their rubber gaskets in place in the oven to sterilize for 10 minutes. Be sure that the oven is the right temperature and that the jars are in for at least 10 minutes.

In the mean time. Take the 2 chevre and remove the mold from each end. Then cut each cheese in half and each half into 4 equal slices.

Peel the lemon using only the fine yellow part of the skin. The cut into fine strip approx 1mm (or 1/16 of an inch wide. You will need about 4 thin strip per jar.

Get the rest of the ingredients counted our or ready for the assembly.

When the jars are sterilized remove from the oven and allow to cool.

When cool begin the assembly place into the bottom of each jar 2 slices of the cheese, the sprig of thyme and a sprig of rosemary.

Then place in the remaining 2 slices of cheese, sprinkle over the red and black pepper corns. Tuck the bay leaf and garlic quarters in and do the same with the lemon rind and the remaining sprig of rosemary.

Sprinkle over the top of each jar 1 tsk. (or 1 teas.) salt and cover with olive oil.

The contents of the jars must be fully covered to avoid mold and bacterial growth.

Notes:

There are a couple of things that you need to keep in mind when you are making these.
First is that you must sterilize the jars.
The salt is more for inhibiting the growth of bacteria so don't leave it out.
Bacteria needs air to grow, be sure the entire contents of the jar are covered with oil which helps to inhibit bacterial growth by denying it air.

From the day you make these they will keep in a cool place for 4 weeks refrigerated and are ready to use after 1 week.
It is always a good idea to put a small label on/or under the jars with the final date that they should be used.

You can also reuse old jelly or pickle jars so long as the caps can be placed in the oven which normally they can these days.

Cheapest Jars???? IKEA 10kr each.

Don't throw away the flavored oil you can use it as you eat the cheese for sauteing or salad dressings.