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Pickled sheep or goat cheese

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Ingredients for 4 servings:

  • 300 g white sheep’s cheese or goat’s cheese
  • 2 onions
  • 10 cloves garlic
  • 1 sprig(s) rosemary
  • 2 bay leaves
  • 1 sprig(s) of thyme
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns
  • Olive oil, to fill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the cheese into as even square pieces as possible. Rinse a glass jar with hot water, dry it, and add the cheese cubes. Slice the onion into rings, peel the garlic cloves, leaving them whole, and add them to the cheese along with the herbs and spices. Top with olive oil until everything is covered. Seal and store in a cool place. Keeps for about 4 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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