200g soft-ripened goat’s cheese
3 pared strips lemons zest
3 thyme sprigs
1 red chili, pierced a few times with a sharp knife
1 tsp fennel seeds
Sterilize a 500g jar. Oil your hands properly, then cut the Marinated goat’s cheese into four pieces and fold into balls. Put the cheese in the pot, then pack the lemon zest, thyme, and chili throughout the cheese. Scatter over the fennel seeds and flow over the oil. Chill and leave to marinate for 2 days. Put in the fridge, and eat within two weeks.