Cut the cheese into cubes of 1 cm. Loosely layer in the screw cap or jar. In between always a little bit of the spices and the stalked garlic form. Then cover each layer with oil. If you pour the oil only at the end of the filling process, there is a risk that the cheese will stick together. Do not use olive oil or otherwise flavorful oil. Keep the jar sealed in the refrigerator for a few days. Serve with brown or brown bread as a side dish for vespers.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
Related Recipes:
Pickled FetaPickled feta is a delicacy. If you buy it ready, a very expensive delicacy. This does not have to be, because...
Marinated Feta CheeseFor the marinated sheep’s cheese, cut the sheep’s cheese into cubes (edge length about 1 cm), peel...
Moroccan Salt LemonsFor Moroccan salt lemons, first scrub the small lemons well under warm water. Place in a large jar, cover with...
Beet – Pickle Beet in VinegarPure vinegar canning is very acidic, but for this purpose durable. When using vinegar and tap water in a ratio...
Blanched Chinese Cabbage with Chorizo OilYou can already make the chorizo oil in stock: Finely dice the garlic sausage, put it in a small saucepan with...
Herbal Paste(*1) Oil as you like, be sure to use good quality from first pressing! E.g. rapeseed oil, sunflower oil or...
Elderflower VinegarFor the elderflower vinegar, remove the coarse stems of the elderflowers, put them in a large jar with a screw...
Pickled Camenbert, HomemadePerhaps your new favorite bean dish: Rinse and dry the tomatoes and lightly score them crosswise with a...
Lucerne Cheese Terrine with Pear Bread(*) for a cake or pie pan of about 1 l capacity, enough for 4 people. Cover the mold with plastic wrap. Cut...
Sourdough – UlmIn classic sourdough, lactic and acetic acid bacteria and yeast work together. No more yeast needs to be added...