Pickled sheep's cheese Italian style

Ingredients for 4 servings:

• 400 g sheep’s cheese or feta cheese
• 4 garlic cloves
• ½ tbsp peppercorns, preferably colored
• 4 tbsp rosemary needles, fresh
• 1 lemon(s)
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Total time approx. 2 days 10 minutes

Antipasti – Starter

Cut the feta cheese into bite-sized pieces and place in a screw-top jar. Peel the garlic, crush it with the flat side of a knife, and add it. Roughly crush the peppercorns and sprinkle them on top. Squeeze the lemon and pour the juice over the feta cheese. Add the rosemary sprigs and top with olive oil until the cheese is well coated. Screw the jar shut and tilt it back and forth 2-3 times to mix. Do not shake! Important: Let it infuse for at least 2 days in a cool place (not in the refrigerator). The flavor depends on the olive oil used! A very strong oil will naturally produce a stronger flavor. I usually use a mild one.