Picandous are small, firm discs of goat cheese, about 1¼ inches across and ⅜ of an inch high. Their firm texture allows them to hold their shape in a marinade. Other firm goat cheeses can be substituted in this recipe. If you use other cheese, slice or chop it into sizes that can be immersed in the marinade.
INGREDIENTS | SERVES 6
- 6 Picandou or firm rounds of fresh goat cheese
- 1 cup extra-virgin olive oil
- 1 teaspoon Herbes de Provence
- Zest of ½ lemon
Place Picandous in a shallow bowl and cover with olive oil.
Crumble Herbs de Provence over Picandous and olive oil, then add zest of ½lemon.
Cover and refrigerate. Picandous can stay in marinade for up to a week and should be kept refrigerated. Bring them to room temperature before serving.
Marinating is a terrific way to use forgotten chèvre. Left unattended and with access to air, chèvre will age in your refrigerator and develop a natural rind. If the rind is moldy, scrape off the mold before marinating.