Parmesan de Provence

Ingredients for 1 servings:

• 1 piece(s) Parmesan
• 1 bay leaf
• some juniper berries
• some pepper, whole grains
• olive oil
• Oregano, dried
• Thyme, dried
• Basil, dried

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Pickled Parmesan, with pasta, salad or risotto

Cut the Parmesan into long pieces (smaller cubes would allow for better soaking, but it’s easier to grate this way). Put the specified spices (amount as desired) into a boiled screw-top jar, add the Parmesan sticks, and pour in plenty of olive oil until everything is well coated. Close the jar tightly and store in a cool, dark place. You can, of course, use a more neutral-tasting oil or add sun-dried tomatoes—although this will make Provence more like Tuscany. Caution: The cheese needs to soak for a long time to develop its intense flavor. It tastes great shaved over salads or grated into risotto and pasta (if you like, you can also use some of the pickling liquid).