Pickled Sheep Cheese

For the pickled sheep cheese, mix all ingredients (except cheese) with the oil. Put the cheese in a jar and pour enough oil to cover the cheese by at least 2cm. Leave to marinate for at least 2 days before eating.

Preparation Tip:

In addition, you can add black peppercorns, rosemary, lemon zest, savory, thyme or a few cloves of garlic.You can use the remaining oil for sautéing lamb dishes.The cheese will keep in the refrigerator for 2 weeks.Other fresh cheeses can also be pickled in this way.

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