Fresh Goat Cheese Shanklish

 

Traditionally made from dried yogurt that is shaped and rolled in herbs, often kept in jars of olive oil, with styles that range from very dry and pungent to slightly soft and creamy. We wanted to bring some of that tradition and technique home with us, but give it a more familiar flavor by combining beautiful fresh local goat cheese with rustic za’atar. Spicing and storing the cheese in olive oil, as has been done for generations, makes it all the more special. Bonus: the oil the cheese steeps in makes a fantastic dressing with the addition of fresh lemon juice.

 

8 ounces fresh goat cheese

1/2 teaspoon kosher salt, plus more to taste

1/2 to 2/3 cup za’atar

1 cup extra-virgin olive oil

1 lemon

2 sprigs fresh thyme

 

Line a rimmed baking sheet with parchment paper. Mix the goat cheese and salt together in a mixing bowl with a spatula. Take 1/2-ounce spoonfuls of cheese and, with wet hands, shape the cheese into balls. Set the balls on the baking sheet. Take a ball of cheese and place in a bowl with the za’atar. Toss the za’atar over the ball to completely cover, then place back on the baking sheet. Repeat with remaining cheese balls. Add more za’atar to the bowl if needed. Refrigerate uncovered for at least 8 hours, to let the cheese dry. Once the cheese has dried, pour half of the olive oil into at least a quart-size jar and place several of the balls in a layer on the bottom. Tear the thyme sprigs into 1-inch pieces and tuck them between the cheese pieces. Remove a strip of zest from the lemon and lay over cheese pieces. Continue layering the cheese balls, thyme, strips of lemon zest, and oil until the jar is filled, then cover and refrigerate. The drier the goat cheese is, the longer it will keep, but try to use it within a week.  When ready to serve, remove the cheese from the oil and place on a serving plate or in a bowl, then drizzle with some of the oil. Allow the cheese to come to room temperature before serving.