Marinated Cheese Rounds with Whole Spices

• 6 small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces
• 2 teaspoons coriander seeds
• 2 teaspoons pink peppercorns
• 2 teaspoons black peppercorns
• 1 large sprig rosemary, cut into 6 pieces, or 1/2 teaspoon dried rosemary
• 2 or 3 bay leaves
• 2 or 3 strips lemon peel
• 2 to 3 cups extra-virgin olive oil
• 2 or 3 wide-mouth 1-pint or 1/2-liter jars

1. Divide the cheeses between the jars.
2. (Its not necessary for them to rest on the bottom.)
3. Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses.
4. Gently pour in olive oil to fill the jars.
5. Close the jars tightly and refrigerate for about a week before serving.
6. Store in the refrigerator for up to two months.
7. Serve the cheeses with toasts, crackers or salad.
8. When the cheeses are gone, use the remaining oil in vinaigrettes.

goat cheeses, coriander seeds, peppercorns, black peppercorns, rosemary, bay leaves, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1014377 (may not work)