Pickled sheep's cheese

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Cut out sheep's cheese with motif cutters (e.g. star) or cut into cubes. Put olives, sheep's cheese, bay leaf and peppercorns into the closable jars and fill up with olive oil. Close the jars and store in a cold place. Leave to soak for 3-4 days. Shelf life approx. 4 weeks

Nutrition Facts

KCAL
400 kcal

CARBS
2 g

FATS
35 g

PROTEINS
17 g