Let’s face it: this is not so much a recipe as a Provençal tradition. A way of using up left over smelly cheese!
Any left over soft cheeses — particularly goat and sheep
Your choice of woody herbs (rosemary, thyme, flat leaf)
Eau de Vie, or brandy, or Calvados
1–2 cloves garlic (to taste), peeled and chopped
sea salt and freshly ground black pepper
1. Crush the garlic in a pestle and mortar with a little sea salt. Add the cheeses and mash together. Add the herbs, booze and pepper, and blend together.
2. Put the mixture into a jam jar or mason jar and keep in the fridge. Serve smeared thickly on croutons… with drinks.
