Pickled sheep's cheese

Ingredients for 1 servings:

• 500 g sheep’s cheese
• 4 bay leaves
• 3 cloves garlic
• 5 chili peppers
• 1 tsp pepper, freshly ground
• 1 tsp oregano
• 1 sprig(s) rosemary
• 300 ml olive oil
• 300 ml sunflower oil

Instructions

Working time approx. 15 minutes; Rest period approx. 5 days; Total time approx. 5 days 15 minutes

Place the feta cheese in a sealable container; a large preserving jar is best. Thinly slice 1 garlic clove and add the remaining garlic cloves whole to the jar. Combine all ingredients in the jar and fill with oil until the cheese is completely covered. The oil ratio should be 1:1. Then close the jar and let it sit in the refrigerator for about 5 days. Stir occasionally to mix the settled contents.