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.