Marinated goat cheese four 4-ounce logs plain goat cheese—organic is better olive oil 1 bunch thyme 2 cloves garlic, peeled 1 tablespoon fennel seeds, toasted 1 teaspoon salt Cut the cheese into rounds. Getting them cold before you do so makes this easier; keep whatever cheese gets stuck in the plastic wrappers and, in the end, shape it into rounds the size of the ones you’ve cut. Pour a little olive oil into a bowl and dip each round in it to keep it from sticking to all the others. Put the herb sprigs, garlic, and fennel seeds into a glass jar, then add the cheese carefully. Sprinkle salt in
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