For the marinated sheep’s cheese, cut the sheep’s cheese into cubes (edge length about 1 cm), peel the onions and garlic, cut the onions into wedges and the garlic into slices. Rinse the thyme and let it drain properly. Pour everything into a large enough jar together with the olives and peppercorns. Whisk vinegar and oil and pour over the top. Close the jar and store in a cool place in the dark for 10-14 days.
If you want the marinated feta cheese to taste a little spicier, you can also add a few dried chili peppers, but be careful not to add more than 3-4.
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