Pickled Corsican Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sheep cheese, Corsican, diced
- 8 garlic clove (s), halved if necessary
- 1 tablespoon thyme, dried
- 2 sprigs rosemary
- 2 chilli pepper (s)
- 10 olives (Kalamata olives - e.g. from Dittmann), black
- Olive oil, cold pressed
- 1 teaspoon rosemary, dried, chopped
Print Recipe
Pin Recipe Instructions
- Layer all ingredients in a mixed color in a glass (mason jar for approx. 800 ml) and pour olive oil on top if necessary.
- Then let it steep in the fridge for a few days and serve with flatbread.
- Lasts about 4-5 weeks.
- Tips: The sheep`s cheese can be refilled at any time. The oil also tastes great with pasta, in salads and is suitable for frying. Such a glass is also a great souvenir.
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