Herb And Garlic Cheese Spread

1 pound goat cheese  
4 tablespoons extra virgin olive oil  
2 tablespoons cognac, brandy or armagnac  
2 cloves fresh garlic, peeled  
1 teaspoon sea salt or kosher salt  
1 teaspoon freshly ground black pepper  
2 teaspoons mixed fresh herbs, finely chopped (thyme, tarragon, chervil and/or chives) or 1 teaspoon dried herbs de Provence, ground to a powder

In the bowl of a food processor, combine the cheese, olive oil and cognac, and process until smooth and creamy.
Chop the garlic to a paste with the salt, and add to the cheese along with the pepper; process a further minute and taste for seasoning. (People have been known to add more cognac.)
Add the herbs and pulse to blend.
Pack into a container and allow the flavors to mellow for up to three days.
Serve in a bowl surrounded by baguette slices and crackers.
The spread is very potent when first made but mellows beautifully in a day or two.
You can freeze garden-fresh basil and other herbs.
First bring a pot of water to a boil; plunge in 2 to 3 sprigs of herbs at a time for about 30 seconds, then hold them under cold running water for 10 seconds.
Pat herbs dry, chop the leaves ( discard the stems).
Place in a single layer on a plate; cover with plastic and freeze 2 hours, then transfer to an airtight container and return to the freezer.

Makes about 2 cups