Pickled piquant cheese

Name: Pickled piquant cheese
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 500 g medieval Gouda cheese (48% fat in dry matter); 1 red and green chili pepper; 2 Shallots; 1 Branches of rosemary; 1 Twigs Thyme; 50 g green and black olives; 1 TABLESPOON Mustard seeds; 400 ml Sunflower oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

500 g medieval Gouda cheese (48% fat in dry matter)
1 red and green chili pepper
2 Shallots
1 Branches of rosemary
1 Twigs Thyme
50 g green and black olives
1 TABLESPOON Mustard seeds
400 ml Sunflower oil

Directions

1
Cut the cheese into bite-sized cubes. Cut chilli peppers into fine rings. Peel shallots, also cut into rings. Wash the herbs and dab dry. Pluck rosemary needles from the twigs, chop thyme.
2
Fill cheese, chilli, shallots, herbs, olives and mustard seeds into carefully prepared glasses. Pour oil over them. It is best to let it stand overnight. Delicious with fresh baguette
3
Per person (with 8 persons) approx. 1300 kJ/ 310 kcal. E 23 g/ F 27 g/ KH 2 g