Put the fresh and dried cheese in a bowl and sprinkle the brandy and olive oil over them. Season the mixture well with pepper and add the garlic. Ad the salt and herbs, and knead the mixture until it is well blended. Put it in a pot with a lid (crockery is best), cover it and allow it to mature for two to three months in a cool place before opening it.
Foudjou Patricia Wells, Cookbook Author, defines Foudjou: a pungent goat-cheese spread, a blend of fresh and aged grated cheese mixed with salt, pepper, brandy, and garlic and cured in a crock; specialty of northern Provence.