Queso en Aceite
A cheese that is cured in olive oil is so very simple and so rustic and sexy too!!
Servings: 6 -8
Ingredients
- 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
Instructions
- Sterilize some Mason jars if you plan to store the cheese for longer than 1 month. Otherwise, a small storage container will do.
- 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.
- Place the cheese pieces, herbs, and spices into the storage container. Cover with the oil.
- 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).