For the pickled sheep cheese, pat the cheese dry and cut into cubes.
Peel the garlic cloves and cut into thin slices. Remove the stalk and seeds from the chili peppers and cut into thin rings. Pluck the rosemary needles from the stems. Roughly chop together with the sage leaves.
Layer the cheese cubes and the herbs and spices in prepared jars and pour the oil over them. The cubes of feta cheese must be completely covered with the oil. Close the jars tightly. The pickled sheep’s cheese must now sit in the refrigerator for at least two days so that the aroma of the herbs can better transfer to the oil.
Preparation Tip:
With pickled feta cheese, you can jazz up a spring salad or whip up a sugo of tomatoes, olives, capers and pickled feta cheese seasoned with oregano for your pasta.
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