I did a little experiment with Anne Willan's marinated goat cheese recipe (Country Cooking of France) and used walnut oil for one batch and olive oil for the other.
The walnut oil had a subtler taste and a higher melting point so it didn't coagulate in the fridge like the olive oil kept doing, but I prefer the flavored olive oil to the walnut when making salads to accompany the cheese.
What a delicious experiment.
- jmb
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