I inherited a cookbook from my husband when we got married and I fell in love with Herbed Cheese in Olive Oil from Mediterranean by Jacqueline Clark and Joanna Farrow. We really love herbs at our home so we added some more than the original recipe and adore the addition of pimenton de la vera. This is fabulous on toasted baguette. And, as a bonus this lasts for 2-3 weeks in the refridgerator. Just let it sit at room temp for an hour prior to serving to let the olive oil melt. —kldesjohn
2 pint jars
crushed red pepper
pimenton de la vera
chopped fresh rosemary
chopped fresh oregano or thyme
pint size glass jars
In This Recipe
Mix yogurt and salt together and place in the center of a piece of cheesecloth.
Hang cheesecloth from a cabinet. Depending on how dry you want your cheese, let hang for 1-3 days. For those who are uneasy at the thought of leaving a yogurt at room temperature, this can also be hung in the fridge with the same results.
Mix crushed pepper, pimenton de la vera, and fresh herbs.
Pour small amount of olive oil in jars and coat bottom and sides of jars.
When you have a layer in the jar sprinkle herb mixture over and then pour layer of olive oil to just cover the cheese balls and repeat until all the cheese is used up.