Marinated Feta

From this…..

To this……

I added a sprig of rosemary, thyme and oregano.  2 dried  and crumbled birds-eye chilies, and a liberal grinding of black pepper.  Then top it all off with some nice extra virgin olive oil.  The recipe I followed recommended at least a week in the fridge for the flavours to infuse into the cheese.  I think I will give it two.  The only ingredients that are not home grown is the milk in the cheese and the olive oil.  Give me a few years and I might figure out how to milk chickens!

Looks like I better get cracking and make another wheel of feta.  Oh, I found out today that the mould cheese course has been cancelled due to lack of numbers.  I rebooked for June, for when the next course is being held.  Such a shame, because I could just about taste the blue vein cheese on a nice water cracker.  At least I have time to try a few other hard cheeses now.


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