Marinated Manchego Cheese in Olive Oil

Firm sheep's milk cheese cubes soaking in virgin olive oil. The cheese absorbs the wild herb aromas, becoming supple and melting in the mouth.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 940
• Protein: 21 g
• Carbs: 4 g
• Fat: 93 g

Ingredients

• 266.7 g Ossau-Iraty cheese (sheep cheese) ( rind removed and cut into cubes )
• 200 ml Extra virgin olive oil ( to cover )
• 2 piece Garlic ( cloves crushed )
• 1.3 piece Thyme ( fresh sprigs )
• 0.7 piece Rosemary ( fresh sprig )
• 0.7 tsp Black peppercorns ( whole )
• 0.7 pinch Hot pepper d'Espelette optional ( for heat )
• 266.7 g Manchego Cheese ( remove the rind )

Instructions

1. Cutting the cheeses

   Remove the rind from the Queso Manchego and the Ossau-Iraty. Cut the cheese into regular 2 cm cubes. The cut must be clean, without crumbling the cheese.

2. Preparing the aromatics

   Crush the garlic cloves with the flat of the knife to burst them without chopping. Rub the thyme and rosemary sprigs between your hands to release the essences.

3. Jarring and maceration

   Place the Manchego and Ossau-Iraty cubes in a clean jar. Layer the garlic, herbs, pepper, and chili. Pour the olive oil until completely submerged. The cubes should no longer be in contact with the air.

Chef's tips

• Let marinate for at least 48 hours in the fridge before tasting; flavors need to migrate to the heart of the cheese.
• Take the jar out 30 minutes before serving: olive oil solidifies when cold and needs to become perfectly fluid again.

Storage

Keeps for 2 weeks in the refrigerator in its oil. Ensure the cheese is always submerged.