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That sounds wonderful. How does soft Chev stand up in a marinade like that? I'd be curious to hear. Do you need to age it first and then marinate?

I've only read about it, not actually done it.  When I picked up more goat milk yesterday, the goats' owner suggested shaping the cheese into either balls or small rounds so they fit into canning jars, and covering them with olive oil and herbs.  She said the cheese will keep a long time that way.

I may try it, but first I'm going to try spraying some of the rounds with white mold, for a Saint Maure type cheese... assuming it stays uneaten long enough to ripen.  The soft goat cheese with herbs goes really well with the tomatoes ripening in our garden, so last week's cheese is almost gone already.

Here's a link to a place that sells "Chevre en marinade", as they call it.  It looks like it would taste good.
http://www.haystackgoatcheese.com/specsheets/marinade.pdf

And I ordered some culinary lavender to try the Humboldt Fog too.

Oops.  Lavender + Fennel pollen = Purple Haze.  Ash + white mold = Humboldt Fog.  Well, I already have some ash for cheese rinds, so I guess I'll try them both!  Yum...

I just made some St. Maure that I covered with grape leaves from Pam. The white mold formed on top of the leaves--can't wait to taste that!