Summary

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

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Instructions

1. 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.
2. 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 !!!
3. Important: Let it steep for at least 2 days in a cool place (not in the refrigerator).
4. 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.