Preparation

1

Step 1

Cut the cheese into 1.5 x 1.5 cm cubes. Fill each jar with 200 g of cheese.

2

Step 2

For the herb version, rinse thyme and rosemary, shake dry, pluck from the stems and chop finely. Pour into one of the two jars and mix with the cheese. Top up with half the oil.

3

Step 3

For the paprika version, add the chili peppers and paprika powder to the second jar and mix with the cheese. Top up with the remaining oil.

4

Step 4

Season both types with a little salt and pepper. Seal with rings, lids and clips and let stand for at least 12 hours.

5

Step 5

Serve with bread. The oil is also suitable as a dip for bread.

For the recipe, you'll nee:

Ingredients

Portions

2

Food

  • 400.0 g Emmental cheese
  • 1.0 Handful Thyme
  • 1.0 Handful Rosemary
  • 500.0 ml Olive oil
  • 2.0 tbsp Small, dried chilli peppers
  • 1.0 tsp Paprika
  • Salt, pepper