Chatka and Curla Marinated cheese
Contributed by ayannna

These little cheese balls will keep several weeks, gradually becoming stronger flavored, they are excellent to use on a cheese tray, or with a green salad. The oil, can be used to make a vinegrette dressing.

Ingredients:

1 lb. Fresh goat cheese
1/2 tsp. salt
2 med. cloves garlic, slightly flattenend
4 tsp. crumbled dried rosemary and thyme
3 medium bay leaves torn into quarters
2-4 small dried hot peppers, or to taste
12-15 peppercorns, lightly crushed
1 1/2 cup olive oil
1 tbs. white wine vinegar

Preparation:

1. After the cheese has drained, mix in the salt, and allow to drain for 3 more hours, or until quite firm.

2. Form the cheese into a flat oblong about an inch thick, wrap in cheesecloth, set aside on a plate, and cover with a pie plate or a 1 pound weight. A coffee can filled with beans, is also good. Let the cheese remain under the weight for another hour or so, or overnight.

3. Unwrap the pressed cheese and cut it into 1 inch cubes; and form them into balls. Place the little cheeses in a clean wide-mouthed quart jar as they are shaped, then drop in the garlic, rosemary, thyme, bay leaves, red peppers and peppercorns. Pur enoough olive oil over to cover the cheeses completely, then add the wine vineagar. Cover the jar with a lid and invert gently two or three times to distribute the seasonings.

4. Marinate the cheese at cool room temperature for at least 2 days before serving them; they will keep at least a month. Shake the jar gently or invert it once or twice every few days. If very hot weather, you might wish to refrigerate.

Yield, about 1 pound.

~~For those of you who are feeling especially ambitious, here's ayannna's recipe for homemade Fresh white cheese~~