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1
Place almonds in medium bowl, and cover with 3 inches cold water.
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2
Let soak 24 hours.
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3
Drain soaking liquid, rinse almonds under cold running water, and drain again.
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4
Puree almonds, lemon juice, 3 Tbs.
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5
oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
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6
Place large strainer over bowl, and line with triple layer of cheesecloth.
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7
Spoon almond mixture into cheesecloth.
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8
Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture.
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9
Secure with rubber band or kitchen twine.
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10
Chill 12 hours, or overnight.
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11
Discard excess liquid.
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12
Preheat oven to 200F.
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13
Line baking sheet with parchment paper.
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14
Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet.
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15
Flatten to form 6-inch round about 3/4-inch thick.
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16
Bake 40 minutes, or until top is slightly firm.
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17
Cool, then chill.
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18
(Cheese can be made up to this point 2 days ahead; keep refrigerated.)
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19
Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan.
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20
Warm oil over medium-low heat 2 minutes, or until very hot but not simmering.
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21
Cool to room temperature.
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22
Drizzle herb oil over cheese just before serving.
