• 6 small mature goats’ cheeses -serves 6-
  • 6 slices unsmoked bacon
  • 6 springs rosemary
  • 160 ml olive oil
  • freshly ground black pepper


  1. Roll each cheese in a slice of bacon, stick a spring of rosemary into the thickest part (if you have difficulty pushing the rosemary into the cheese, make a hole first with a skewer and thread the rosemary through it.), and put them in a dish.
  2. Pour over the oil and sprinkle with pepper, then refrigerate for 2 hours. Remove and allow to return to room temperature before cooking.
  3. Put the cheese onto a very hot barbecue and cook for 2-3 minutes on each side so that the bacon is grilled.