1 Review

This is a great recipe in more ways than one. I had to reorganise the spice cupboard to find my juniper berries! The finished cheese is sensational and I can imagine many uses for it. Now a few tips. I used a kilo jar, and it held just under 500 grams of feta. I needed only 1 3/4 cups of oil to fill to the absolute brim. I love fennel, but the flavour is quite strong, so others may want to cut back a bit. Also, in my experience, olive oil solidifies when it is cold, so if you decide to store this in the fridge, you will need to take it out well in advance of using, but it's too delicious to hang around for long. Yummo!

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Leggy Peggy February 08, 2010
Fetta Cheese in Herb Oil