Steps:
- 1.Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.) 2.Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars. 3.Close the jars tightly and refrigerate for about a week before serving. 4.Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love