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B.R. Cohn Winery & Olive Oil Company

Foudjou Soft Cheese in Olive Oil with Herbs

Foudjou Soft Cheese in Olive Oil with Herbs

Pairs with Pinot Noir


  • 6 oz sheep's milk ricotta or soft goat's cheese

  • 2 oz hard sheep or goat cheese

  • 2 tsp thyme leaves

  • 1 Tbsp brandy

  • 2 Tbsp B.R. Cohn Tuscan Blend Extra Virgin Olive Oil


Fills one 8 ounce jar. Mash the cheese in a bowl. Finely grate the hard cheese and add to the soft with the thyme. Mash with the alcohol and half the oil. Season. Pack into a small sterilized jar, pour the rest of the oil on top and seal. Refrigerate for a few days before eating, and return to room temperature to serve.

Recipe courtesy of Sally James

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