Saturday, July 25, 2009

Marinated Bucheron

I figured that it was time for the to delve into my long ignored pile of summer recipes. This brain child of mine is one of my favorite cheese recipes that was created many summers ago, although I think some credit is due to my friend Jen. Bucheron is a delectable semi-firm goat cheese. The center is dense, while the section near the rind is almost creamy and can be gooey at room temperature, this latter description being what we are after when marinating it. There is no exact science on the timing in this recipe, but the longer it sits, the gooier and more marinated it will become.

1 inch thick slice of Bucheron (it comes in wheel shaped slices)
Red wine vinegar
Fresh Tarragon
Fresh thyme
Fresh Marjoram
Water crackers

  1. Place Bucheron on a lipped plate on the counter and let warm for 15 minutes.
  2. Pour a little vinegar over the Bucheron and let sit again.
  3. Chop your fresh herbs and sprinkle over Bucheron.
  4. Pour a little more vinegar over the top.
  5. Every 15 minutes or so, "baste" the cheese by spooning contents of the dish back over the top of the cheese. If you feel it needs a little more vinegar, don't hold back!
  6. The cheese will become softer and almost more translucent as it marinates. You may even choose to flip the cheese over to marinate the other side as well. If you do this, please add more chopped herbs to the newly surfaced side.
  7. Continue to marinate until ready to serve.
  8. Serve with plain water crackers and enjoy!

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