Pickled sheep's cheese

Ingredients for 1 servings:

• 400 g sheep’s cheese (feta)
• 1 tbsp lemon(s) – peel, freshly grated or zested
• 1 lemon(s), the juice
• 1 tbsp pepper (corns), mixed
• 4 tbsp rosemary (needles), fresh
• 4 cloves garlic
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pecorino sott’olio

Rinse the feta cheese and pat it dry, then roughly dice it. Peel and slice the garlic. Lightly crush the peppercorns in a mortar. Layer the cheese, garlic, pepper, lemon zest, and rosemary sprigs in a sealable, well-cleaned jar (a preserving jar, about 1 liter capacity), ensuring everything is evenly distributed. Mix the oil with the lemon juice and pour over the cheese mixture. Seal everything tightly and let it sit in the refrigerator for at least 3 days. It will keep for a very long time if you always use clean utensils to remove the cheese pieces. The oil can later be flavored and used as salad oil.