Pickled Sheep Cheese Italian Style

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	2 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

400 g sheep cheese or feta cheese
4 clove (s) garlic
0.5 tablespoon ½ peppercorns, preferably colored ones
4 tablespoon rosemary needles, fresh
1 lemon (s)
olive oil

Instructions

Cut the sheep`s cheese into bite-sized pieces and pour into a screw-top jar. Peel the garlic and mash it with the flat side of a knife and add it. Coarsely crush the peppercorns and sprinkle over them.
Squeeze the lemon and pour the juice over the sheep`s cheese. Add the rosemary needles and top up with olive oil until the cheese is well covered. Screw on the jar and tilt it back and forth 2-3 times to mix. Do not shake !!!
Important: Let it steep for at least 2 days in a cool place (not in the refrigerator).
The taste depends on the choice of olive oil! A very harsh oil naturally has a more harsh taste. I mostly use a mild one.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.