Piquant sheep's cheese

Name: Piquant sheep's cheese
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 kg Sheep's cheese; 7-10 Tbsp Salt; 350 g black olives; 4 Garlic cloves; 2 red onions; 2 red peppers; 1 Fennel Tuber; 200 g Mushrooms; 1/4 l White wine vinegar; 1 TABLESPOON Sugar; 4 Bay leaves; 1 Branch rosemary; 4 Stem(s) Thyme; 1 TABLESPOON colourful pepper; 1 l Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 kg Sheep's cheese
7-10 Tbsp Salt
350 g black olives
4 Garlic cloves
2 red onions
2 red peppers
1 Fennel Tuber
200 g Mushrooms
1/4 l White wine vinegar
1 TABLESPOON Sugar
4 Bay leaves
1 Branch rosemary
4 Stem(s) Thyme
1 TABLESPOON colourful pepper
1 l Olive oil

Directions

1
Cut the cheese into bite-sized pieces, salt. Drain the olives. Peel garlic and onions. Cut garlic into slices, onions into rings. Clean and wash the peppers and fennel bulb.
2
Cleaning mushrooms. Put the fennel green aside. Cut the mushrooms into quarters or halves, depending on their size. Cut the peppers diagonally into narrow strips. Cut the fennel bulb into slices. Boil up vinegar, 1/4 litre water, sugar and bay leaves.
3
Blanch the peppers, fennel and mushrooms in portions for 3-5 minutes. Drain. Put the bell peppers, mushrooms, fennel, fennel green and half of the cheese in 2 glasses. Fill 2 more glasses with olives, onions, garlic, herbs, pepper and the remaining cheese.
4
Pour olive oil over it until all ingredients are covered. Close the glasses. Leave to stand for 2 weeks.