chevre in olive oil

[Missy Greene]

anybody doing chevre in olive oil??? how long does it keep..and what is the procedure??? Thanks Missy

[mulish]

Yes and with great success.

I've been cubing - maybe 1/2 - 3/4 inch (not uniformly) - my firm chevres and layering in olive oil in jars with different ingredients.  I cram as much cheese as will fit, without squashing the previous layer too much and leave a little headspace and marinate in fridge for 10 days minimum. I flip, swirl if I happen to notice them.  I write date/ingredients on bottom of jar with sharpie.
Favorites:  sun dried tomato/ basil or rosemary/lemon zest. Still working with lots of other indredients including olives & peppercorns - think I need to heat oil to get the pepper flavor in.
They've all been wonderful and any leftover oil is great for salad dressing, cooking etc - even mixed some with fresh ground meat for sausage.
I can't say how long they last, as they have been disappearing around here.   It makes great use of my cheese that is older/about to go over the edge and is a fabulous thing to grab to take to a dinner party.

jc