Ingredients
- Good quality fresh curds or feta
- Sprigs fresh thyme, rosemary or bay leaves
- Peppercorns or chillies
- Preserved lemons (optional)
- Good quality olive oil
MARINATING FRESH EVANSDALE CHEESE CURDS
Method
- Use a clean, sterilised jar
- The cheese can be cubed, or left whole
- Stack the curd cheese into the jar, and add lots of branches of thyme and rosemary (if using), add a bay leaf or two if desired and now add peppercorns or dried chillies or flakes
- However do note that it isn’t good to add raw garlic as it can cause your tummy to get a little upset
- Pour over enough olive oil until the cheese is submerged
- Sealed and store the submerged cheese in the fridge It will last for a good two weeks if submerged, or leave at room temperature for a couple of days only
Comments
As you know I use these curds throughout the year and I seem to find a use for them no matter the occasion.
By adding a few aromatics, oil and a little patience you will be rewarded with not only with infused cheese, but also infused oil which can be used on salads, dip bread into and roast potatoes.
Thanks to EVANSDALE CHEESE for providing the fresh curds used in the demonstration.
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