adjust servings:

Tick the ingredients you need to add your shopping list.

For the marinated cheese:

For the crackers:

  1. Use your hands to roll the goat’s cheese into four equal balls. Pack into a sterilised jar.
  2. Add the chilli, lemon zest, bay leaves, oregano, peppercorns and fennel to the jar.
  3. Pour in the oil until the cheese and flavourings are all completely covered. Seal the jar and refrigerate until chilled.
  4. For the crackers, beat the butter in a large bowl until creamy. Add the Parmesan, flour, salt, pepper and rosemary and stir gently until the mixture is well combined.
  5. Transfer the dough to a lightly floured board and roll into a long log. Wrap in cling film and place in the freezer for 30 minutes to firm up.
  6. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  7. Remove the log of dough from the fridge and cut into 1cm-thick slices. Place on a baking tray and bake for 22 minutes.
  8. Remove the crackers from the oven and allow to cool on a wire rack.
  9. Stack the cooled crackers in tall cellophane bags and secure with twine. Add to a small box or gift bag with the cheese.

Note: Rapeseed oil can be used as an alternative to Olive oil, if you wish.

Nutrition Facts

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To sterilise the jar, wash it and it’s lid in hot, soapy water. Rinse, then place on a baking tray and put in a low oven for 10 minutes or until completely dry.

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