Preserved goat cheese

I managed to find for sale in some shops here in Germany, these wonderful portuguese goat cheeses that I love. They are quite firm, and very salty, so it´s a once in a while treat.

Then I remembered that my father used to preserve these type of cheeses in oil, so you can keep them at hand whenever you want a nice appetizer.

I suppose you could do these with other types of cheeses and adding the herbs or spices of your preference.

Preserved Goat Cheese with Rosemary, chili and garlic

Ingredients

Portuguese goat cheese 

Olive oil or oil of your preference

Rosemary brunches (4 to 5 if small)

2 chilies chopped in half

2 garlic cloves cut in half

Cut the cheese in small pieces of homogeneous size. In a clean sterilized glass flask put the cheese, garlic, chilies and rosemary. Add the oil until everything is covered and close with a tight lid. 

Before consuming I advise to let it rest for at least 2-3 weeks, so you can get a nice infusion of the flavors. You can always add more cheese or seasonings along the way, or even use the oil for seasoning/frying (it will have a nice garlic taste).