Queso en Aceite
Recipe type: Appetizer
Cuisine: Spanish
Serves: 6-8
A cheese that is cured in olive oil is so very simple and so rustic and sexy too!!
  • 1.1 lbs. fresh, semisoft or semifirm goat's or sheep's milk cheese, such as Manchego or Queso de Cabra (we used Manchego)
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh marjoram
  • 2 whole garlic cloves, peeled and destemmed
  • 10 black peppercorns
  • High-quality extra virgin olive oil (preferably a Spanish varietal, like Arbequina or Cornicabra), to cover
  1. Sterilize some Mason jars if you plan to store the cheese for longer than 1 month. Otherwise, a small storage container will do.
  2. If using a semifirm cheese, like Manchego, cut it into bite-sized pieces. If using a soft cheese, like goat cheese, form it into discs or balls that will fit into the container.
  3. Place the cheese pieces, herbs, and spices into the storage container. Cover with the oil.
  4. Close the container and hold in the refrigerator for up to 1 month to age the cheese in the oil. (If holding for longer, use the Mason jars).
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/queso-en-aceite/