Cheese in Oil

A good cheese (not too cured since it will become stronger once it remains some time in the oil)
Liquid Gold Extra Virgin Olive OIl  (very fruity and "sweet")
Epice de Cru Mediterranian Spice Blend
A bayleaf
A few grains of black cracked pepper.
Cut the cheese into individual portions as desired. Mix well the herbs with the Spanish olive oil at room temperature. Submerge the pieces of cheese in this Spanish olive oil and leave for a period of time according to individual taste in terms of stronger or weaker taste.

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