Pickled cheese in spicy oil

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Remove paper and wax layer from cheese. Peel shallots and garlic. Cut garlic into thin slices. Wash rosemary, bay leaf and chilli peppers and dab dry well.

2. 2

   Put cheese, shallots, garlic, plucked rosemary, bay leaf, chillies and peppercorns in a glass. Top up with oil until all ingredients are covered. Close the glass and let it stand in the refrigerator for at least 2 days. When stored in a cool and dark place, the cheese keeps for about 1 week.