Drunken Goat Recipe

Prepare the cheese

Cut the drunken goat cheese into 1–1.5 inch wedges or bite-sized chunks. Place pieces in a clean glass jar or an airtight container large enough to hold them in a single or slightly stacked layer.

Make the marinade

In a small saucepan, combine the white wine, water, sugar, and kosher salt. Warm gently over low heat just until the sugar and salt dissolve (do not boil). Remove from heat and let cool for 5 minutes.

Pour the warmed (but not hot) wine mixture over the cheese pieces, ensuring they are mostly submerged. If you prefer the cheese less 'wet', pour enough to cover halfway. Seal the jar and let cool to room temperature before refrigerating.

Add aromatics

Tuck the smashed garlic cloves, black peppercorns, thyme sprigs, bay leaves, red pepper flakes (if using), and lemon zest into the jar so they are distributed around and between cheese pieces. These will infuse flavor into the cheese as it rests in the wine.

Seal the container tightly and refrigerate for at least 24 hours for a light infusion; 48–72 hours (or up to 5 days) will develop stronger wine and herb flavors. Turn the jar once a day to redistribute the marinade and aromatics.

Bring to serving temperature

Remove the jar from the refrigerator 30–60 minutes before serving so the cheese can come closer to room temperature and the flavors mellow.

Plate and garnish

Transfer cheese to a serving bowl or platter, or leave in the jar for a rustic presentation. Drizzle with extra-virgin olive oil, sprinkle chopped parsley over the top, and arrange toasted baguette slices or crackers alongside. Discard large bay leaves and thyme stems before serving if desired.

Storage

Return any unused cheese and marinade to the jar and refrigerate for up to 1 week. Flavors will continue to develop; discard if marinade becomes cloudy or off-smelling.