The cheese should be of firm consistency and rinsed once briefly with water. Because it often tastes like the water marinade in which it lies.
Dice the cheese, put it in a jar with the aromatics shallot, rosemary, chili pepper and garlic and pour olive oil so that everything is covered together.
Leave to infuse for a few days and enjoy on bread, pressed into pita bread or with fried potatoes and a fresh leaf salad.
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