Prep 15 mins
Cook 0 mins
Using the ever popular Mason jars would show this off nicely. Adapted from "One Good Dish" by David Tanis.
- Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme sprigs, rosemary sprigs, bay leaf, garlic and peppercorns as you go.
- Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.