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    You are in: Home / Recipes / Fetta Cheese in Herb Oil Recipe
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    Fetta Cheese in Herb Oil

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    • on February 08, 2010

      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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    Nutritional Facts for Fetta Cheese in Herb Oil

    Serving Size: 1 (1801 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5495.2
    Calories from Fat 5006
    Total Fat 556.2 g
    Saturated Fat 142.9 g
    Cholesterol 496.2 mg
    Sodium 5791.7 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 5.5 g
    Sugars 28.4 g
    Protein 89.0 g

    The following items or measurements are not included:

    fresh thyme


    juniper berries


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