Make the vinaigrette – warm the olive oil in a medium saucepan set over medium heat. Use an instant thermometer to check that the temperature of the liquid stays below 300°F/149°C. Add the smashed garlic, torn bay leaf, and thyme to the oil.
Once you see the thyme begins to crisp, pour in the champagne vinegar or cider vinegar and water. Raise the heat to high, but do not allow the vinaigrette to boil. Season with salt and pepper, to taste, then remove the pan from the heat. Cool completely.
Prepare the cheese – mix the curd and cream cheese together, add the garlic, herbs and chopped chilli, season with sea salt and black pepper. Divide the mixture into 8 pieces and roll into balls. Roll 4 in the chopped herbs, and the other in chopped nuts or poppy seeds.
Assemble – use sterile jars/clip jars, or an airtight container. Divide half the leeks between the jars, or spoon into the bottom of your container; divide the cheese between the jars or create a layer of them on top of the leeks in your container. Strain the cooled vinaigrette over the top and add the remaining leeks. Keep in the fridge for 48 hours (up to 1 week is fine) before serving.
For the warm vinaigrette
200g extra-virgin olive oil
1 clove garlic, peeled and smashed
1 bay leaf, torn
2 sprigs thyme
100g champagne vinegar or cider vinegar
100ml water
Fleur de sel or sea salt, to taste
Freshly cracked black pepper, to taste
The rest
1 pot full fat curd cheese (usually around 300g)
1 pot cream cheese, about 300g
1 fat clove garlic, peeled and pasted with 1 teaspoon sea salt
1 teaspoon chopped chilli (no seeds) and 1 dessertspoon mixed chopped herbs e.g., parsley, chives, thyme
To finish
2 tablespoons mixed, chopped fresh herbs, as above
2 tablespoons black poppy seeds or chopped nuts