Merceile's shepherd's cheese

Ingredients for 1 servings:

• 400 g sheep’s cheese
• 3 garlic cloves
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 bay leaf, large
• 3 chili peppers, small, dried
• 3 sprigs of thyme or oregano
• 3 sage leaves
• 1 jar capers, 60 g drained weight
• 500 ml olive oil, approx.
• Olives, black, optional

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

Spicy marinated sheep’s cheese with capers, spices and herbs

Drain the feta cheese and cut into cubes. Peel the garlic cloves and rub them into a puree with a fork or a wide knife blade and a little salt. Wash and drain the herbs, then place them in one or more smaller jars along with the spices, feta cheese, and capers. Fill with olive oil until everything is covered. You can also add a few black olives to the jar to marinate. The feta cheese is ready to serve after about three days. The longer it marinates, the more aromatic it becomes. Tip: If you don’t mind the effort, you can also gently heat the spices and herbs in oil for about half an hour. This works best in a water bath and has the advantage that the flavors infuse into the oil more quickly. Once cooled, the prepared feta cheese cubes can be marinated and are ready to eat the next day.