At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.
3 plum tomatoes, cored and roughly chopped
1 large white onion, roughly chopped
3 tbsp. canola oil
1 cup long-grain white rice, rinsed until water runs clear
½ cup vegetable stock
Kosher salt, to taste
1 lb. dried black beans, soaked overnight and drained
3 sprigs epazote, roughly chopped
1 jalapeño, stemmed
1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.
2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.
3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.