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Pickled sheep's cheese

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Ingredients for 4 servings:

  • 500 g sheep’s cheese
  • 500 g red onion(s)
  • 3 cloves garlic
  • 100 g black olives
  • 60 g green olives, stuffed
  • 2 tbsp herbs de Provence
  • 600 ml olive oil
  • 50 ml vinegar essence
  • 1 tsp peppercorns
  • 250 ml white wine

Instructions

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

Cut the cheese into 2-3 cm cubes, peel the onions and garlic cloves. Pit the olives. Slice the onions, garlic cloves, and black and green olives. Mix the ingredients well with the herbs in a bowl. Mix the olive oil with the white wine, vinegar essence, and peppercorns. Pour over the ingredients and layer the feta cheese cubes in jars. Seal the jars and let them infuse in the refrigerator for 10-14 days.

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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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