Laura
Arnold
Lara M
Sara Dobson
CibbuanoGift ideas: Fetta cheese in herb oil
November 28th 2007 10:13
Fetta cheese in herb oil
If you have an inkling for wine and cheese, there is no better place than the Hunter Valley! So many wines and cheeses to sample (and of course buy)! I was recently down there with a group of friends and one of the best cheeses I tried was a fetta cheese marinated in a herb oil! Tasty and versatile, able to be served with crusty bread, crackers or even on top of a garden salad! So then I thought, why not try making it myself! After all, if there’s a will there’s a way! It makes a great gourmet gift for Christmas time, and I guess the most problematic thing would be to find nice jars to serve it in! Because the cheese is marinated in olive oil, it keeps very well as long as you store it in a refrigerator.
Fetta cheese in herb oil
Ingredients: 500g block fetta chese, 375mL milk, 375mL water, 3 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 bay leaves, 3 small fresh red chillies, 1 tbsp yellow mustard seeds, 1 tbsp sun-dried tomatoes, 2 tsp fennel seeds, 2 tsp dried juniper berries, 1 tsp grated lemon rind, 500mL olive oil
Steps: Cut the cheese into 3cm slices and place in a large bowl; pour over milk and water, cover and refrigerate overnight. Drain the cheese, discard milk mixture. Place the cheese, herbs chillies, seeds, berries and rind into a large bowl; cover with oil; transfer to individual jars or one large jar, leaving 1cm space between oil and top of jar; seal jar.
Store in a refrigerator
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