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
Print Recipe
Pin Recipe 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.
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